By Catherine Conway, SRA Senior Account Manager Whilst (sustainably-ish) driving to my summer holiday in France, I decided to take a small detour to stay with the wonderful Olivia Gautier whose account, Les Orangeries, I manage here at the SRA. Situated near Poitiers in Central West France, Les Orangeries is a Three Star SRA hotel …
While it may be the story dominating the news and carry huge significance for the world, you may well be asking yourself what the migrant crisis has to do with you, working in hospitality in the UK. Well, Alastair Choat, landlord of London’s only vegetarian pub, Norman’s Coach and Horses, believes it’s got everything to …
RECIPE PROVIDED BY JACOB KENEDY, CHEF AND CREATIVE DIRECTOR OF VICO, BOCCA DI LUPO & GELUPO Ingredients Serves 8 as a starter scaled fillets of sardines 750g, or 16 whole sardines, about 1.5kg, scaled, gutted and butterfly-filleted fine sea salt 10g black pepper ½ tsp red onion 1 small (200g), sliced very very thinly across …
An initiative of the
Sustainable Restaurant Association
© 2020 Food Made Good UK
