Restaurants across the UK will take part in WWF’s Earth Hour on Saturday 24 March between 8.30pm and 9.30pm, to recognise the impact that humans have on the planet.
To mark the countdown, the Carnaby Street arch has been redesigned with turtles, polar bears, puffins and elephants – all animals that are affected by climate change, pollution and over-consumption. Chefs from the surrounding restaurants are also taking part in One Planet Plate – an initiative by the Sustainable Restaurant Association to create special sustainable dishes.
For the first time, Carnaby will be switching off its lights for the hour in a show of support, including restaurants such as Dehesa, Claw Carnaby and Whyte & Brown, which will be hosting candlelit dinners.
“Protecting the environment is a matter close to our hearts at Shaftesbury and we are keen to show our support for WWF and their Earth Hour campaign,” says Simon Quayle, director at Shaftesbury. “We very rarely redesign our iconic arch, situated on Carnaby Street, so what better way to show our support than with this unique display of wildlife? We invite visitors to Carnaby, in the heart of London’s West End, to reflect on some of the issues our planet is facing and how we can all take measures to protect it.”
All-day dining restaurant Caravan has also committed to turning off the lights in all four of its London sites and will be hosting an hour of candlelit dining. Guests will also receive a complimentary dish of Cauliflower Stalk Kimchi, showcasing part of Caravan’s drive to make use of leftover ingredients.
Spanish and Italian tapas restaurants Salt Yard, Opera Tavern and Ember Yard will also be taking part in Earth Hour, turning their lights out for a meal by candlelight.
Nationwide, Bill’s will be switching off all internal lights across its 80 sites, offering its customers dinner by candlelight. The activity follows the announcement in February that the restaurant would be removing plastic straws.
“It is really important to us that all of our restaurants got involved in Earth Hour,” says Bill’s CEO Duncan Garood. “We’ve been working hard to make our business as sustainable as possible. Our staff and customers have helped to drive this change, so it’s great to be able to offer diners a unique experience at the same time.”