Most people, when they think about fine dining will imagine exquisite food, elegant surroundings, and a memorable experience. At Hibiscus Fine Dining within Delapré Abbey, there is all of that, and something more.
Every plate served and every glass poured has a purpose beyond the table. At Hibiscus, exceptional cuisine goes hand in hand with an ambitious sustainability programme that connects the restaurant, the Abbey grounds, and the local community.
At the heart of this approach is the belief that sustainability and quality are not opposing forces, they’re inseparable. Delapré Abbey, a historic estate and evolving community hub, has long been a place of connection between people and place. Today, its gardens and green spaces are being revitalised not just as beautiful landscapes, but as living ecosystems that support education, biodiversity, and community wellbeing.
From coffee cup to compost
One of the most tangible examples of this philosophy is found in something as simple as a cup of coffee. Every day, the restaurant serves guests freshly brewed coffee sourced from ethical roasters, Yellow Bourbon Coffee. Rather than discarding the used coffee grounds, the team collects and recycles them back into Delapré Abbey’s community gardens. Rich in nitrogen and other key nutrients, these grounds act as a natural fertiliser, improving soil structure and supporting plant growth.
It’s a small change with a big impact. By diverting coffee waste from landfill, Hibiscus reduces its carbon footprint and contributes directly to the productivity of the gardens. The same gardens that benefit from those coffee grounds are, in turn, the source of many of the herbs, fruits and vegetables that appear on the restaurant’s seasonal menus.
Hibiscus’s sustainability efforts don’t stop at coffee. A composting scheme operates across the restaurant and gardens, ensuring that food waste, peelings and biodegradable materials are carefully separated, then composted and returned to the soil.
The compost produced feeds the beds and greenhouses, helping to cultivate everything from varieties of vegetables to edible flowers used in Hibiscus’ carefully crafted dishes. It’s a closed- loop system that dramatically reduces waste and dependence on external inputs, creating a more self-sufficient and environmentally responsible operation.
From gardens to the table
What truly sets Hibiscus apart is its traceable food-to-fork ethos. Executive Head Chef Bart Polinski and Community Gardener Ollie Lock work with the volunteer gardeners to plan and plant crops in line with upcoming menus, ensuring that produce is harvested at its peak and used at its freshest. Guests can dine knowing exactly where their food has come from – sometimes just a few metres away.
This hyper-local sourcing not only reduces food miles but deepens the connection between the culinary and the community. The gardens are tended not just by staff but by local volunteers, learners and wellbeing groups who find purpose and belonging in nurturing the walled garden. So, when diners enjoy a dish made with Delapré Abbey-grown ingredients, they are also supporting local people, skills development and the environment.
The same commitment to responsibility extends to the wine list. Hibiscus partners with Bibendum Wine, a leading UK supplier recognised for its pioneering approach to sustainable sourcing and distribution. Bibendum works directly with producers who share a passion for environmental care, championing vineyards that prioritise biodiversity, and that use minimal-intervention winemaking techniques and operate under organic or regenerative principles.
By partnering with Bibendum, Hibiscus ensures that every bottle served aligns with its sustainability ethos, from vineyards powered by renewable energy to packaging designed with recyclability in mind. It means guests can enjoy world-class wines knowing that the pleasure in their glass is part of a wider commitment to reducing environmental impact and supporting ethical producers.
Dining with purpose
For businesses choosing Hibiscus for client dinners, team celebrations or corporate events, this isn’t just a dining experience, it’s a statement of values. Supporting Hibiscus means investing in a model of sustainable enterprise that directly benefits Northampton’s people and green spaces. It’s where luxury aligns with responsibility, and where every visit contributes to a broader social and environmental impact.
Sitting down to dine at Hibiscus, it’s worth taking a moment to imagine the journey of the meal, not just from kitchen to table, but from garden to community and back again. Because at Delapré Abbey, every flavour tells a story of growth, care and connection.
To find out more and to book, visit the Delapre Abbey website.
