BY BROOKE DAVIES AND NATALIE REYNOLDS

Delphine’s Kitchen is making an environmental impact on their community. Open for less than one year, this small Cabot Street french eatery is getting strongly involved in keeping Beverly clean. 

The owner, Delphine Minogue, has been dreaming of creating a restaurant since she was fifteen years old. When the downtown site  at 261 Cabot Street became available, Minogue jumped at the opportunity to realize her aspiration. 

Delphine’s Kitchen has been able to quickly establish itself as a fixture of the Beverly community thanks in part to its central location. 

“It’s a main drive,” said Minogue. “We are surrounded by schools, churches, businesses, and condos, so we get to meet a multitude of people.”

Minogue’s consummate skill as a chef is evident in the extensive selection of mouthwatering items available to Delphine’s Kitchen customers. The menu abounds with sweet concoctions like crepes, scones, tarts, and breads, as well as savory selections like soup, quiche, salads, and sandwiches. 

The business of business hasn’t been  the only thing on Minogue’s mind. The owner’s goal is not only to sell delectable French staples, but also to help improve Beverly.  

Having “always been conscious of our environment,” Minogue was determined to run her restaurant in as ecologically sustainable a manner as possible. 

Minogue identified two areas of immediate focus: composting and recycling. Recycling is certainly a familiar practice for many community members. Composting, less so. So why compost? For starters, composting keeps organic food waste out of landfills. And using compost helps fight climate change. 

Does Minogue have advice for people who may be looking to jump on the “composting bandwagon”? She says the most important thing is to “read about it to start with and determine if you are ready to take on the task.” And once you’re prepared to move forward, “look into companies like Black Earth Compost” of nearby Gloucester, who operate a compost pickup service in Beverly and surrounding areas, Minogue said.

As a chef, business owner and evangelist of environmentally sound practices, Minogue is determined to make a positive impact in the community.

“I couldn’t see myself opening a business without trying as much as possible to be sustainable, and trying to make our community aware of sustainability around them,” Minogue said.