Choosing Còmhla means adopting a planet-friendly approach. Our care for sustainable practices allows us to deliver extraordinary events, food and service, with minimal environmental impact.

Globally Inspired, Locally Sourced Menus

Seasonal food is as the heart of what we do and we are proud to say that our menus are almost exclusively sourced from the UK, the majority from farms and producers around Scotland, if not in Edinburgh. Where exceptions lie for ingredients such as chocolate, citrus and coffee, we guarantee the use of Fairtrade, trusted and, where possible, direct suppliers. Scotland produces some of the finest ingredients in the world, and we are committed to working with local, independent businesses whose quality, ethos and standards emulate our own - prioritising animal welfare and regenerative farming, reducing the environmental burden, and feeding back into the local economy. Thanks to Helena, foraged ingredients are frequently seen gracing our menus, often alongside pickled and fermented items, which allow us to extend the life of fresh produce.

Waste Management

Crafting bespoke menus, with a fresh, local, seasonal and zero-waste approach allows us to deliver luxury events, underscored by rigorous sustainability. Whilst we design our menus in a way that means waste is a rarity, and not a reckless commodity, we are cognisant that some waste is inevitable in what we do. To ensure that this is kept to a minimum, where reusing is not an option, we guarantee that all single-use packaging is recyclable and/or compostable. We employ a zero plastic policy for third-party products, which are as considerately produced, and chosen, as the ingredients that we use. Tableware is no exception, and we hand-make seed paper for our menus which guests are implored to take and plant, cultivate and utilise in their own dishes at home. 

We frame our menus for fruit and vegetables to be at the forefront, but where meat and fish do feature, we exercise a nose-to-tail philosophy that ensures that no part of the animal goes to waste. Any food waste that we do produce, we either repurpose into a new ingredient, or donate it to Fife Insect Farm - the first insect farm in Scotland to produce animal feedstock, which at present is almost exclusively imported. The Fife Insect Farm is based on the Balcaskie Estate in East Neuk and provides feed for the animals reared onsite, which are then processed by the Butchery at Bowhouse - our wonderful meat supplier. 

A Better Future, For All

Our goal is to provide high-impact events that not only tell a delicious story on the plate, but that also nourish communities, celebrate biodiversity and create meaningful change. Having joined the Better Business Act coalition, Còmhla is determined to work in a way that benefits customers, suppliers and the planet. We are thrilled to be continuing our work with Edinburgh Food Social - a social enterprise dedicated to fighting for food justice by providing food education, interactive learning opportunities and community meals in Craigmillar.