Congratulations to The Most Sustainable Restaurants

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Last night the Sustainable Restaurant Association hosted its awards ceremony at the Oxo Tower, London hosted by Raymond Blanc. The awards recognised the most sustainable businesses in the industry showing the world that it is possible to be sustainable and successful. Here are the winners:

  • Sustainable Restaurant of the Year: cafe-ODE – Based in Shaldon, Devon, this restaurant is run by Tim and Clare serving dishes made from regional, seasonal produce. They will soon be launching their very own micro brewery “Two Beach Brewing Co”. http://odetruefood.com/
  • Small Group of the Year: Wahaca – Mexican streetfood restaurant with 9 branches dotted around London. All meat is free range and sourced within the UK, the Covent Garden branch was furnished using reclaimed timber, and they even support EDNICA, a charity educating street children in Mexico about nutrition, technology and collaboration. The also give you chilli seeds for plating with your bill instead of mints. I like this. http://www.wahaca.co.uk/
  • Large Group of the Year: Marriott Hotels – An international hotel brand with over 3,700 hotels, 58 of which are in the UK. The restaurants within the hotels practice responsible sourcing of seasonal produce, and promote healthy eating and comunity engagement. http://www.marriott.co.uk/
  • SRA Award for the Environment: Poco – Tom Hunt is the man behind Poco in Bristol, serving dishes inspired by world travels but made from local ingredients. Fresh meat and seasonal vegetables are mostly organic and are sourced from Bristol and Wales. The restaurant is on its way to being a zero waste operation. http://www.tomsfeast.com/
  • SRA Awards for Society: Cafe St Honoré – Based in Edinburgh, Cafe St Honoré was the first Scottish member of the SRA, joining the association in 2010. It is the most sustainable restaurant in Scotland since receiving its three-star champion status. Found near Princes Street, chef Neil Forbes changes the menu daily to keep up with changing seasonality and sources as locally as possible. http://www.cafesthonore.com/
  • SRA Award for Sourcing: River Cottage – River Cottage stands for less dependence on the outside world, food integrity, and the consumption of local, seasonal produce. They have two Canteens and Delis in Axminster and Plymouth which use ingredients sourced from local and organic producersin the South West. They also run courses in butchery, breadmaking, foraging and curing. http://www.rivercottage.net/
  • Innovation Award: Feng Sushi – Founded by Silla Bjerrum and Jeremy Rose, Feng Sushi combines traditional sushi techniques with modern interpretation.They only use sustainably sourced fish and source mostly within Europe and change the menu with seasonality. Where things have to travel from further afield, land and sea freight is used to minimise the carbon footprint. http://www.fengsushi.co.uk
  • Food Waste Strategy Award: The Savoy – This hotel needs no introdcution as the it is known throughout the world as the temporary residence of the rich and famous including Winston Churchill, Frank Sinatra, Katherine Hepburn and Claude Monet. Now it can be known for its brilliant food waste strategy too! http://www.fairmont.com/savoy-london/
  • Scottish Restaurant of the Year: The Bay Fish & Chips – Established in Stonehaven in 2006, this restaurant is MSC certified, uses local suppliers and has also been named winner of the National Fsh & Chip Awards 2013. http://www.thebayfishandchips.co.uk/
  • Welsh Restaurant of the Year: Enochs Fish & Chips – Enochs was established in Llandudno Junction 1969. Since then, they have joined Hugh Fearnley-Whittingstall’s Fish Fight and launched Enochs Sustanainability Project trying to get mackerel and pollock on the menu in place of depleting species. They also have a really cool website http://www.enochs.co.uk/
  • London Restaurant of the Year: Friends House – Found in the Quakers HQ opposite Euston Station, Friends House has a restaurant and a cafer serving fresh seasonal produce at a reasonable price. Our offices are round the corner so if give us a shout and we’ll join you there for a fairtrade coffee. http://www.friendshouse.co.uk/
  • Most Improved: Babylon Restaurant at the Roof Gardens – Located on Kensington High Street, London the roof gardens originally belonged to Derry and Tom’s department store. In 1981 Richard Branson took it under his wing and it is now one of Virgin’s luxury retreats. http://www.roofgardens.virgin.com/
  • Sustainable Pub of the Year: Preston Park Tavern – Head Chef, Alistair Doyle, uses the freshest of local ingredients in his daily changing menu at this Brighton establishment. They even serve English wine made down the road in Sussex. http://www.prestonparktavern.co.uk/
  • Sustainable Hotel of the Year: Dixcart Bay Hotel – This Hotel serves produce sourced from its surroundings on the beautiful Isle of Sark. http://www.dixcartbay.sarkislandhotels.com/
  • The Raymond Blanc Hero Award: Sheila Dillon – Presenter of BBC Radio 4’s Food Programme. Sheila has worked on The Food Programme for 20 years and is the voice of authority and inspiration so many of us turn to. Huge congratulations Sheila. http://www.bbc.co.uk/programmes/b006qnx3

Congratulations to all of the above and thank you for leading the way towards a sustainable food system. We have compiled a Twitter list of the winners for you to follow here.

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