Our aim is to provide high quality authentic Asian food at a reasonable cost, so that everyone can afford to enjoy Chantek. We try to balance price with the quality of the ingredients so that we can offer excellence and value to our customers.
Applying environmental changes in a business is often a real struggle - just keeping things running is difficult enough without the extra cost and time to make changes! however, the environment is a major theme for all of us and here at Chantek we are trying to join in the task before us. These are some of the initiatives that we have taken to help promote energy-saving, less environmental damage and more well-being for our local & global community. And we plan on adding to these initiatives in the forthcoming year!
We are implementing a 'paperless office' and insisting that all our suppliers send electronic invoices and information, saving paper, ink, transport etc. Incredible that 15 years ago we were told about this new paperless 'reality' and yet so many businesses just don't want to even think about it!
Last year, we did an energy audit of Chantek and since then we have implemented a number of simple but very effective changes which have seen a 25% fall in energy usage. We buy from local suppliers and support fair-trade and organic produce wherever we can.
We use local seasonal produce in our daily specials menus, for example, asparagus stir fry and mussels in tom kha soup. we have updated our main a la carte menu and have added local pollack and scallops.
All our kitchen oil is recycled. In order to improve business & restaurant recycling, we are approaching fellow restauranteurs in Cornwall to create a restaurant waste recycling lobby for Cornwall.
The owners of Chantek have worked for many years with grass roots humanitarian projects around the world. For many years, Chantek has been directly supporting a project in Sri Lanka that was set up by Antonio Carvallo, one of the owners. we are planning a website to help support it as well as funding events to enable its continuation. For more info please email Antonio on acarvallo1@gmail.com
Enviroment Policy
Chantek is a busy restaurant in the heart of Truro, established in 2004 with a local and seasonal customer base. Chantek management
recognize that the processes of running a restaurant do impact on the environment and is committed to reducing its environmental impact by following our environmental policy below:
Comply with relevant environmental legislation and seek to reduce the environmental impact of Chantek's operation to significantly reduce our environmental impacts including:
Reduce the energy usage of electricity, for example all lights are colour coded according to energy usage. Follow guidelines of South West Water to reduce water usage and dispose of grease correctly reduce gas usage. For example chefs instructed to cover simmering pots turn off, drinks fridges off, overnight or over the weekend, when not being used, follow opening and closing checks to ensure all lights and extractors turned off, reduce office waste through e.g. increasing recycling and printing using less ink. Try to reduce meetings and travel and to communicate on phone if possible.
Increase e-marketing rather than leaflets or print based media. Website is being redesigned at present to develop this encourage staff to walk to work, rather than drive. Create less waste and where possible reuse or recycle the waste products. Encourage the supply of sustainable products by our suppliers and use new local suppliers where possible. Take account of concerns of interested parties such as regulators, clients, employees, suppliers and the public regularly review environmental performance to ensure success. Ensure that all employees are aware of this policy and trained in their environmental responsibilities. Make this policy easily accessible to our customers, suppliers and the public.
James Taylor. BSc, Environmental Management Certificate (Credit)
Position: Proprietor Chantek
Saving 25% less
In our staff training, we cover energy usage and there is an energy reduction bonus scheme for staff.
For electricity, we went around Chantek with an electrical engineer and measured the energy usage of each appliance. We identified air conditioning cooling / heating, kitchen extract, coffee machine and spot lights as the main offenders. We have trained staff regarding reducing use of these items.
We have colour coded with red, yellow and green dots light switches and other switches, so staff can see at a glance which are heavier users.
We are installing a timer for the drinks fridges to switch off when not in use. W also found that the hot water heater was pumping hot water around the building at all times which was unnecessary, so now staff have to wait a few moments for the hot water to arrive, but there is a major saving.
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We have printed out a simple illustrated guide for staff in each location - kitchen, both restaurant floors and office as a reminder. We have replaced some lights where possible with energy saving light bulbs and office equipment is switched off when possible.
Gas usage is mainly on the wok unit. Staff now use a lid when boiling soups. We recently replaced the gas lever control on the wok unit to allow greater control.
Water has been reduced by minimizing water cooling on the wok unit and training staff to use dish washers more efficiently. There is also a final check at the end of the day to ensure all is off.
