We’re excited to announce that we have been nominated for the Sustainable Practices Award Sponsored by Avallen Calvados as part of the CLASS Bar Awards.
PALs focus has always been on local produce and sustainable practices. This has been part of the ethos in everything that we have done and continue to do. PAL is a constantly evolving business and we have changed a lot of things over the last 2 years.
We work with our sister venues, The Curious Cat and Abbys Bistro to reduce waste, using their waste citrus fruit to make an oleo for our only citrus elements, the waste coffee grounds to make our nitro cold brew for our “Espresso Martini”, Waste pineapple skin to make a pineapple skin vinegar so we can add tropical elements to drinks.
We make all of our own fruit liqueurs rather than import them from elsewhere, and any fruit waste is either repurposed, plum and cherry stones used to make Stone “amaretto” or reused pulp from juicing going into a crumble from the kitchen. Plus, any excess being fermented into a vinegar for use as an acidity modifier in drinks and salad dressings.
If you want to know more about our sustainability practices, pop in and speak to our team!