At Charlie’s, sustainability isn’t just a buzzword, it’s woven into the rhythm of the kitchen.
From sourcing herbs in-house to working with small-boat fishermen, Executive Chef Andrew Sawyer, and the team at Charlie’s at Browns have built a food philosophy grounded in seasonality and equal respect for ingredients, for people, and for the planet.
That ethos extends far beyond the plate. Behind the scenes, the same level of care drives every detail, from how waste is handled, to the cleanliness and safety of the spaces where the team works.
And that’s where Act-Clean comes in.
“We buy the best products we can find; there’s no money spared on sourcing ingredients,” says Andrew. “We’re led by seasons, by Mother Nature…If the weather’s bad and an ingredient has suffered, we’ll change the dish. We don’t compromise on quality.”
The invisible thread
Every night, after the chefs finish service, Act-Clean’s team arrives, led by Operations Manager Benedetta Rafi-Kuku. Working through the small hours, they restore the kitchens, back-of-house areas, and dining spaces to their spotless best, ready for another day of exceptional hospitality.
Unseen by guests and often unseen by the kitchen teams themselves, yet Act-Clean’s impact is unmistakable.
“When everyone goes home, they scrub from the ceiling to the floor. My stoves are spotless every morning: the canopy’s clean, everything gleams. When we walk in, it just gives us a mental re-set.
“It’s a tough job, but they care, and that makes all the difference…… they’re totally invaluable to what we do here.” Andrew says.
The cleanliness and order the Act-Clean team maintains are fundamental to both food safety and the calm, confident atmosphere that allows teams like Andrew’s to perform at their best.
Partnership built on shared standards
Both Act-Clean and Brown’s Hotel share a commitment to making practical, meaningful progress on sustainability.
Brown’s runs a four-bin recycling system for glass, recyclables, general waste, and food: supported by regular training from Westminster City Council. Act-Clean’s site teams follow the same protocols, ensuring consistency across all operations.
While cleaning naturally involves chemical use, Act-Clean is working to reduce its footprint by transitioning toward eco-certified products and low-waste systems.
“We’ve invested in new products that significantly reduce impact on the environment, using steamers and floor machines that use less chemicals makes a difference” explains Mark Golding at Act-Clean, “It’s about taking responsibility; we have to operate more sustainably.”
Benedetta Rafi-Kuku (Operations Manager) & Mark Golding (Head of Operations)
“Every client we work with has their own goals, and our goal is always to help our partners achieve theirs.”
For Act-Clean, partnership with Brown’s Hotel means more than service, it’s about becoming part of the team, supporting a shared commitment to excellence that’s good for people, business, and the planet.
“Hospitality has always been about people, so when we care for the spaces people work in, we care for people too. That’s the basis of everything we do.” says Mark.
Act-Clean: we’re your #teamwithintheteam