As one of Liverpool City Region’s leading dining destinations, Nord is demonstrating how sustainability can be built into the foundations of a restaurant.
With a focus on seasonal menus, local sourcing and meaningful partnerships, the Michelin Guide-listed restaurant is committed to creating exceptional dining experiences while supporting producers, communities and future hospitality talent.
We spoke with Matt Farrell, Co-founder of GSG Hospitality. Founded in 2009 by John Ennis and Matt Farrell, GSG Hospitality is one of the North’s leading independent hospitality groups, with a growing portfolio of bars, restaurants and coffee shops across Liverpool and Manchester, including Nord.
Tell us about Nord
“Nord is a Michelin Guide-listed, produce-led restaurant in Liverpool, built around a simple philosophy, let great ingredients speak for themselves. Our menus are shaped by the seasons, the quality of the produce available and the close relationships we have developed with suppliers and producers. Everything we do starts with a respect for ingredients, the people who grow them and the stories behind them.”
What sustainability improvements have you made?
“For us, sustainability starts with sourcing. We work closely with a wide range of local suppliers and producers, many of whom are featured directly on our menu because we want guests to understand where their food comes from and celebrate the people behind it.”
Building strong local supply chains allows us to support independent businesses and create a deeper connection between the restaurant and the wider region. These relationships are incredibly important to us and continue to shape the way we operate.”
Sustainability also extends beyond food. We work with local ceramists and carefully select partners and organisations whose values align with our own commitment to responsible practices and long-term thinking.”
One of the projects we’re most excited about is our partnership with La Salle Hospitality Education Charity. Through this collaboration, produce grown by La Salle helps shape our seasonal menus, creating a meaningful connection between education, hospitality and food production. It’s a fantastic example of how hospitality businesses can work together to deliver positive social and environmental outcomes.”
What prompted you to make these improvements?
“As part of GSG Hospitality, we’re committed to continually improving our sustainability practices and building a culture that is genuine, transparent and responsible. We want sustainability to be something that feels authentic, both for our team and for our guests.”
We believe restaurants have an opportunity to make a positive impact through the choices they make every day, from the suppliers they work with to the stories they tell through their menus. For us, it’s about creating a business that reflects our values and supports the wider community around us.”
What impact has this made?
“One of the biggest impacts has been cultural. Sustainability has become part of the conversation throughout the business and something that both staff and guests engage with more actively.”
For our team, it’s helped build a greater appreciation for seasonal produce, supplier relationships and responsible sourcing. For our guests, it creates a stronger connection to the food on their plate and the people who helped produce it.”
“After many years of convenience-driven food and drink habits, we believe there is a real opportunity to demonstrate that more considered choices can be both accessible and enjoyable. By showcasing local produce and celebrating the people behind it, we hope to encourage a greater awareness of what sustainable hospitality can look like.”
What support, tools or guidance have helped you on your sustainability journey?
“Much of our learning has come directly from the people we work with. Visiting farms, spending time with suppliers and speaking with producers has given us invaluable insight into the opportunities and challenges facing the food and hospitality sectors.”
We’ve also invested time in research, reading widely and learning from best practice across the industry. Staying curious and being willing to learn from others has helped us continually develop our approach.”
What advice would you give to other organisations looking to improve their sustainability practices?
“Start by looking internally. Identify the changes that are realistic for your organisation, build a clear ethos around those actions and stay committed to it.”
You don’t need to transform everything overnight. Some of the most meaningful improvements start with small, achievable steps that become embedded within your culture over time. The key is to be authentic and ensure your actions genuinely reflect your values.”
What does the future look like for sustainability at Nord?
“We’re committed to continuing to strengthen our relationships with local suppliers and producers, while building on initiatives such as our partnership with La Salle Hospitality Education Charity.”
By creating stronger links between hospitality, education and food production, we hope to deliver positive benefits for our guests, our industry and Liverpool City Region. There is always more to learn and new opportunities to explore, and we’re excited to continue evolving our approach as part of that journey.”
For us, sustainability is about continuous improvement, supporting local communities, championing great producers and ensuring hospitality can be a force for good. That’s something we’ll continue to build on in the years ahead.”
Learn more about Nord HERE.
To begin or advance your own business’s sustainability journey, access our dedicated sustainability business support website section HERE.