The Sustainable Restaurant Association revamped its annual Food Made Good Awards by relocating to London’s alternative Camden Town, known for its weird and wonderful markets, punk music scene, and colourful street performers.
This year’s venue, FEST Camden, sits in the heart of Camden’s famous Stables Market. Complete with an expansive terrace perfect for mingling and alfresco dining, the Food Made Good Awards 2018 were bigger, better and more progressive than ever before…
Welcome cocktail, from One Gin and Square Root Soda
Venison seekh kebab wrapped in roomali bread with coriander chutney, spiced yoghurt and pomegranate from The Cinnamon Club
Mooli & sweetcorn taco with harissa & almond cream, from Tom Hunt’s Poco Tapas Bar with Allan Reeder
Tataki Cobia, slaw, miso mayonnaise in an Asian bun, from OXO Tower Restaurant, Bar and Brasserie with Open Blue Cobia
Oyster bar from The Oystermen Seafood Bar & Kitchen with Bloody Mary shooters from The Sustainable Spirits Co.
Made-from-surplus canapes from The Roebuck with Rubies in the Rubble
Skin to seed- roasted, fried and toasted squash with green harissa and dill oil from The Good Egg with Debono Foods
Goat meat pastilla from Cabrito Goat Meat as part of Goatober
Choccy pud from Jamie’s Fifteen with Ozone Coffee Roasters
We promise an exceptional pre-awards reception filled with food and drink, and a ceremony buzzing with inspiring stories from honoured trailblazers affecting positive change in kitchens across the foodservice sector. Celebrations will continue with a dance party in the rock’n’roll capital of the world.
See how the night unfolded: