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How Pizza Pilgrims put 4.5 tonnes of London basil on the menu

As a Managing Director of an expanding, popular pizza restaurant group, Gavin Smith is constantly looking for ways for making the business better – better for the customer, the team, the bottom line and the planet. Being just a dozen sites, Pizza Pilgrims is still agile and positive changes can be introduced quickly. The issue …

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Five ways to navigate the plastic reduction roadmap

By Juliane Caillouette-Noble, SRA Development Director A new report is out from City2Sea, a Bristol based environmental organization campaigning to stop plastic pollution, looking at the state of single use plastic in the food to go sector. The report is based on an analysis of the top 20* (by sales turnover data) UK high street food-to-go …

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Where the fork can almost reach the farm

Pensons at The Netherwood Estate From the moment the foundations were laid for the major renovation project to transform derelict farm buildings into the vision of Pensons restaurant, sustainability was at the core of our plans and helped inform the myriad of decisions that had to be made.   We launched at the end of January 2019 and were thrilled and honoured to be awarded a Michelin-Star just 8 months after we opened our doors, acknowledging that we are …

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Schloss Schauenstein’s new, shiny Sustainable Restaurant Award 

Winner: Schloss Schauenstein – 94%   Yesterday, Schloss Schauenstein walked away with one of the prestigious accolades awarded by The World’s 50 Best Restaurants – The Sustainable Restaurant Award. Schloss Schauenstein has been on the World’s 50 Best list since 2010, known for its “stunningly presented plates and creative cooking but also for its warm atmosphere and beautiful, romantic surrounds in a …

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