We can provide a wheelchair ramp on request as there are a few stairs scattered throughout the building. Entry via the private dining room is entirely flat.

Due to the age of the building (circa 1750) our toilets are quite small and not up to current accessibility standards but wheelchair users have in the past been able to navigate them.

Our menu is seasonal and uses Somerset or British produce wherever possible.

We work closely with Worminster Farm to update our menu weekly based on which vegetables they’ve harvested.

Our meats come from Stephens Butchers in Glastonbury who source locally. We aim to feature sustainable alternatives like cull yaw, a type of mutton that is usually overlooked.

We source our charcoal from Heydon Hill Wood. We repurpose “waste” such as citrus fruit peels for fire lighting.

Our ales always come from Somerset and Devon. Other drinks suppliers such as Spirit of Glastonbury, Glastonbury Vineyard, Wilkins Cider and Mowbarton Estate are within a five mile radius.

We do not sell bottled water. We use a filtration system for still and sparkling water.

We offer linen serviettes for diners, never paper.

At Queen of Cups, we believe food is about dignity, culture, and humanity. We have a zero-tolerance approach to modern slavery and human trafficking and work only with trusted, ethical suppliers who share our values. Though we are not legally required to publish a statement under the Modern Slavery Act 2015, Chef Ayesha Kalaji and the Queen of Cups team choose to do so — standing in solidarity with those affected by exploitation and oppression, and ensuring respect, fairness, and integrity are at the heart of everything we do.

1. Introduction
Queen of Cups, owned by Chef Ayesha Kalaji, is an independent restaurant
rooted in Middle Eastern food and culture.
Ayesha also works internationally as a chef, sharing her passion for Middle
Eastern cuisine and heritage.
Although our turnover is below the £36m threshold and we are therefore not a
“relevant commercial organisation” under section 54 of the Modern Slavery Act
2015, we choose to publish this statement. We do so because of our strong
belief in justice, dignity, and humanity, and in solidarity with people across the
world who are affected by oppression, exploitation, and conflict.
2. Our Business
Queen of Cups Restaurant: A small, independent restaurant specialising in
seasonal, sustainable, and Middle Eastern inspired food.
Chef Ayesha Kalaji’s international work: Engagement in culinary events,
collaborations, and food writing which celebrate Middle Eastern culture and
promote cross-cultural understanding.
3. Our Commitment
We are committed to:
A zero-tolerance approach to modern slavery, human trafficking, forced labour,
and exploitation in any form.
Ensuring that the values of respect, equality, and dignity are at the heart of
everything we do — both in the kitchen and in our wider collaborations.
Raising awareness of global injustices through our work and platform,
recognising the connection between food, culture, and human rights.
4. Supply Chain
As a small, independent restaurant, our supply chains are minimal and focused
on local, ethical, and sustainable suppliers.
When sourcing Middle Eastern ingredients, we aim to work only with trusted
partners who demonstrate fair labour practices and respect for workers’ rights.
We require any partners or collaborators to uphold basic international labour and
human rights standards.
5. Training and Awareness
Chef Ayesha and her team are made aware of the Modern Slavery Act 2015 and
our stance on ethical practice.
We remain committed to continuing learning, dialogue, and action to address
exploitation in the food industry, including seasonal and migrant labour.
6. Review
This statement will be reviewed annually, or sooner if our operations expand, to
ensure it remains meaningful and aligned with our values.