Organic

The secrets of the most sustainable street food trader – Honest!

We’re proud partners of the British Street Food Awards – judging the Most Sustainable Trader category, sponsored by Hellmann’s, for the third time this year. Just as the standard of street food rises, so it does for the entries for this award. This year’s Honest Edibles was crowned Most Sustainable Trader. We asked founder Billy …

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Have your say on the future of farming

By Vicki Hird, Farm Campaign Coordinator, Sustain: the alliance for better food and farming We have a chance of fairer, better food policy – we need your help We have a once-in-a-lifetime chance to transform how we support farmers and get new and better food onto our plates. Leaving the European farm policy means a …

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Friends House helps men’s charity to have cake and eat it

  By Jamie Scott, Catering Manager, Friends House Two years ago, Friends House started working with the Douglas House Project (DHP) helping them to launch their social enterprise catering project, a bakery. Being a Quaker organisation, the staff at Friends House devised a set of commitments, one of these being to treat everybody equally and …

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Rather than cook the books on rising prices, offer your customers a slice of reality

By Rosalind Rathouse, Founder and Principal, Cookery School at Little Portland Street Here at Cookery School, at Little Portland Street we try our hardest to be as sustainable as possible. Part of being sustainable is being open and honest (treating people fairly is one of the key areas of sustainability outlined by the SRA), so we …

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The restaurant and farm where local is a value not a label

If it hadn’t been for the thick winter coat of cloud shrouding this corner of the Mendip Hills, lunch would have been eaten looking out over arguably one of the finest views any UK restaurant can boast. But the rich green fields rolling down to, and then up and away from, Blagdon Lake (from which …

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Local bees make Eurostar gin a sweet success story

By Yann Bayeul, Eurostar Catering Product and Service Manager On the eve of its 21st birthday in November 2015, Eurostar unveiled its very own gin designed by Business Premier Culinary Director, Raymond Blanc OBE, in partnership with artisan producers, Silent Pool Distillers. Named Toujours 21, the bespoke gin encapsulates Eurostar’s heritage, reminiscent of both British …

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Blessed are the cheesemakers – honour their story

By Martina Jensen, SRA Account Manager “When love and skill work together expect a masterpiece.” Almost poetry, right? These were the words of cheesemaker Barry Graham, from Loch Arthur Creamery, speaking at Scotland’s Foodscape, a symposium in Edinburgh last week, assessing the significant role food plays in the nation. I’d traveled north with two colleagues …

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Spanish chefs’ take sizeable steps to sustainability

By Hannah Crump, SRA Senior Account Manager Last week, I had the pleasure of visiting the Basque Culinary Centre, the culinary foundation created and backed by some of the most influential chefs in the world, including Spain’s own Ferran Adria, as a training, research and innovation project. It was set up to champion innovation in …

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Life’s a box of mince pies – if you know what’s in them

It’s easy, spending the majority of the time in the office, for us to forget exactly what it’s like out on the shop floor, so to speak and what exactly is involved in running a sustainable restaurant So we jumped at the chance of a team outing at one of our founder Members, Cookery School. …

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Chef with a beef about meat

By Tim Bouget of ODE-truefood So let’s be clear. Being vegetarian does not necessarily make you healthy, just as sticking to a raw or other specific diet may or may not. From my time in California and spending almost two years avoiding meat, I know only too well the health benefits and pitfalls of many …

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