I was approached by Long Arm Brewery to
“Do something on the wall of our microbrewery that tells the story of what we’re doing”
It turns out what they’re doing is pretty interesting. They’ve got a fish farm on site filled with tilapia that feed on waste grains from the pub’s brewing process. Their waste is then used as fertiliser for herbs for the kitchen. Their mission is to be London’s first ‘fully sustainable pub’ with what they’re calling ‘closed loop dining’.
Naturally, I was much obliged.
