Chefs

Energy Bill Relief Scheme: How will it affect hospitality?

By Tom Tanner, Sustainable Restaurant Association Large or small, hospitality businesses of all sizes have been seriously rattled by the soaring energy price rises of recent months and the threat of more to come. The prediction this week from Fuller’s that it’s total annual bill for gas and electricity would leap from £8m to £18m …

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Could street food venison be a sustainability game changer?

By Tom Tanner, Sustainable Restaurant Association What do you get if you take two former fine dining chefs, a hunter, one of the UK’s most under-utilised and most environmentally friendly meats and a food truck? Answer: The winners of the Sustainability Award at the British Street Food Awards 2022, as judged by the SRA. Yes, …

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How hospitality can reduce the impacts of seafood consumption

By Hayley Swanlund, Seafood Sustainability Officer, WWF-UK and Clarus Chu, Senior Policy Advisor (Production), WWF-UK The UK was once a net exporter of seafood, voyaging across oceans to catch our favourite fish such as cod. However, over the past few decades the UK has increasingly relied on seafood from overseas, becoming a net importer in …

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Top tips for going global to plug chef shortage

By Tom Tanner, Sustainable Restaurant Association With chefs about as hard to find as hens’ teeth, wouldn’t it be great if you could access a talent pool of millions and build a whole new kitchen team? We spoke to one restaurateur who’s done just that and wanted to share her tips and advice after nine …

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Tenth winner of global award makes waves with its sea pantry

And the winner is…Aponiente. Congratulations to Ángel León and his team at their restaurant near Cadiz for beating off stiff competition from more than 30 of The World’s 50 Best Restaurants, to win the Flor de Cana Sustainable Restaurant Award at this year’s celebration of the globe’s glitziest gastrodomes this year, hosted back in London …

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Groundswell: making the case for regenerative agriculture

By Louisa Dodd, SRA Senior Project Manager Who needs Glastonbury when you’ve got a supergroup of some of the biggest and best-known names in hospitality wanting to head to a festival and stand in a field talking about the mud itself?  We took a group of representatives of Food Made Good Rated businesses to Groundswell …

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Why The Rose blooms in the Garden of England

Abigail Englefield, Project Manager, One Planet Plate Known as the ‘Garden of England’, Kent has an abundance of produce available on its doorstep, and Executive Chef Nuno Mendes and Head Chefs Luke Green and David Gadd’s menu at The Rose in Deal celebrates just that. They have an ever-changing menu designed to champion locally, available …

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Good to the bone – tenth NRA sustainability award winner revealed

This is the tenth year of our involvement in the National Restaurant Awards – judging the winner of the Sustainability Award, now sponsored by Estrella Damm. The PIG, Grain Store (RIP) and Silo are among the illustrious and eclectic winners from the last decade. All of the past winners had a compelling sustainability story and …

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Istanbul – gateway to sustainability

By Juliane Caillouette-Noble, Managing Director, Sustainable Restaurant Association  Two weeks ago, I had the immense pleasure of joining hospitality and tourism colleagues from around the world in Istanbul for the third Global Gastro-Economy Summit. Hosted by TURYid, the Turkish Tourism Restaurant Investors and Gastronomy Enterprises Association.  Packed in a conference center at the intersection of …

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How do Brighton chefs cook for the climate?

By Abi Englefield, One Planet Plate Campaign Manager Brighton is well known as a city which is sustainable and environmentally focused. As part of our One Planet Plate campaign, we sat down with the chefs from Lucky Beach and Purezza, two restaurants in the city that champion sustainability and talked to them about their One …

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