Provence is very important to us. Our vegetables are sourced from Grovers, and the meat from Ginger Pig; our neighbours at Borough Market. Both are sustainable suppliers and all produce is traceable, so our customers can enjoy meals which embrace the principles of good animal welfare, soil preservation and the general principles of using our planet’s resources responsibly.
Tibs is a member of the Sustainable Restaurant Association (SRA).
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We use flank steak in our beef combo which comes from a slow-growing animal that has led as a stress-free a life as possible, eaten a natural diet of grass and hay.
We use a mix of chicken thigh and breast, which comes from a cross between a Cornish Game cockerel and a Sussex or Dorking hen which lives around 100 days. As free-range birds, they feed on a completely natural diet of homegrown cereals plus the grass and herbage of their surroundings. Because they move around a lot, they develop big strong legs.
Tibs recognises the important contribution that the crew makes every day and as a result, we pay the London Living Wage, promote
equal gender rights and support the apprenticeship scheme.
The Eatwell Guide suggests that a meal is well balanced if provides a mixture of carbs (ideally from whole-grain sources), two portions of vegetables, and a source of protein.
Tibs combos use wholegrain rice or injera bread as a source of carbohydrates, two vegetables dishes from a wide selection of vegetables and a selection of lentils and meats as a source of protein.
At Tibs, we believe that a great dish is made by carefully selecting sustainable ingredients, and for this reason, we always use the best ingredients in our meals.