In 2015 we celebrated the best of British with awards that covered our Irish, Welsh, Scottish and English members. We also honoured our overseas members with our International Sustainable Restaurant of the Year award going to Les Orangeries!

Sustainable Restaurant of the Year (Joint winners with The Captain's Galley)


Joint winners of the 2015 Sustainable Restaurant of the Year with The Captain’s Galley

Sustainable Restaurant of the Year (with Daylesford)

The Captain’s Galley

Joint winners of the 2015 Sustainable Restaurant of the Year with Daylesford.

Sourcing Award (Joint winner with ODE Dining)

River Cottage

More than half of the meat and a large proportion of the fruit and vegetables served at River Cottage are grown or reared on site – all of it to organic standards.

The runners-up for this award are: Poco in Bristol, THE PIG in Hampshire

Sourcing Award (Joint winner with River Cottage)

ODE true food

At ODE-dining in Shaldon the list of suppliers, almost all of whom are organic, isn’t so much local as family and friends – Dan the duck man and Bob the hunter are typical of the network of businesses a stone’s throw from the restaurant.

Society Award (Joint winners with The Brookwood Partnership)


Carluccio’s excelled in this pillar of sustainability, providing generous support for a number of local, national and international charities, including Kids Company, Macmillan Cancer Care Oxford, The Clink Charity and Action Against Hunger as well as investing in a brand new chef training academy.

Runners-up for this award: Boston Tea Party and Geronimo Inns

Society Award (Joint winners with Carluccio's)

Brookwood Partnership

Schools caterer The Brookwood Partnership, which only joined the SRA last summer, offers apprenticeships to school leavers, provides a wide range of healthy eating options, communicates its sustainability very clearly and runs a campaign to reduce food waste in 47 schools.

The runners-up for this award are: Boston Tea Party and Geronimo Inns

Environment Award

Arbor Restaurant

The winner of this award is Arbor Restaurant at The Green House Hotel in Bournemouth. Arbor’s state of the art kitchen is home to induction hobs, hydrocarbon fridges and freezers which take much of their power from the Combined Heat and Power Unit, while solar thermal panels keep the place warm. And as if that’s not enough Arbor has set itself a target to reduce energy consumption by a further 5%.

Runners-up: The Captain’s Galley, Caithness; Bistrot Bruno Loubet at The Zetter Hotel, London.

English Sustainable Restaurant of the Year


Runners-up: The Pig, Hampshire; Ode, Devon.

Scottish Sustainable Restaurant of the Year

The Captain’s Galley

Runners-up: The Bay Fish and Chips, Aberdeenshire; Cafe St Honoré, Edinburgh.

Welsh Sustainable Restaurant of the Year

The Gallery

The winner is The Gallery in Barry. Organic vegetables grown by people with learning difficulties for a local charity, complemented by foraged ingredients could fill your plate alongside seafood landed by dayboat captains who are friends of the owner. Almost all of the wine is biodynamic or organic and all the beer is Welsh. The building was designed for maximum heat and light and the restaurant runs foraging experiences, funds beehives and gives talks on sustainability.

Runners-up are The Clink, Cardiff and Enoch’s Fish and Chips in Llandudno

Irish Sustainable Restaurant of the Year


The winners are KSG, which runs the catering operation at University College, Cork where students and staff can use the menu to keep track of their calorie intake as well as fat and sugar consumption – they don’t need to measure the salt as the kitchen has a policy not to cook with it. Students can visit health clinics run by KSG nutritionists as well as buy fruit and veg at the market days run in the restaurant.

Runners-up: Made in Belfast, and Two and You in Dublin

International Sustainable Restaurant of the Year

Les Orangeries

he winner is Les Orangeries in Lussac Les Chateaux in France, which was recently voted by the public Best Non Michelin Restaurant of the Year in France.  Almost all of the food on the menu comes from local producers and is organic, including much from its own garden. What does come from further afield is almost always Fairtrade. The chef provides cookery classes for local young people, most of the furniture is recycled and solar panels heat the water for the kitchen.

Runners-up: The Lodge, Verbier and Azurmendi in Bilbao

Sustainable Small Group of the Year


The Times restaurant critic Giles Coren described Lussmanns as everything a modern local restaurant should be. On the basis of our rating, we would concur and reckon that the people of St Albans, Hertford and Harpenden are lucky to be able to dine at the only group of restaurants outside London to serve Marine Stewardship Council certified fish. Lussmanns has also won a number of awards from the RSPCA for its high welfare meat. And the group supports a number of local charities and only uses eco-cleaning products.

Runners-up are: Drake and Morgan and Hawksmoor

Sustainable Large Group of the Year

D&D London

The winner is D&D London. D&D manages to combine the efficiency and strategic capacity of a 29-restaurant group, with the individual flare and creativity of its chefs and individual site teams. So, the groups commitment to sustainable seafood and high welfare meat means diners can order with confidence in all of the restaurants although the ingredients could have come from very different sources. All of the restaurants use 100% renewable energy and are generous supporters of Action Against Hunger and WaterAid.

Runners-up: Carluccio’s and Boston Tea Party

People's Favourite

Star Bistro

Runners-up: The Bay Fish and Chips, Aberdeenshire; The Eagle and Child, Lancashire; The Real Junk Food Project, Armley, Leeds; Silo, Brighton.

Sustainable Hotel Restaurant

The Pig

The winner is THE PIG. Chef James Golding and his teams take full advantage of the idyllic rural location with which they are blessed. The majority of produce is sourced on site and the restaurant’s 25-mile menu champions local artisan producers and foragers. The Pig, Hampshire

Runners-up: Bistrot Bruno Loubet at The Zetter Hotel and The Jetty


Sustainable Pub of the Year

The Truscott Arms

The winner is The Truscott Arms. The current holders of the title of Best British Roast Dinner, can proudly boast that all the meat on their huge boards is free-range. Keen to meet the needs of all its customers’ The Truscott Arms is also a specialist caterer for coeliacs. The pub is a founder member of the London Living Wage and keeps patrons warm with eco-burners fuelled by briquettes made with their waste paper.

Runners-up: Orwells, Oxon; The Imperial, London.

Most Improved Sustainability


Runners-up: The Akeman (Oakman Inns), Hertfordshire; Bingham Hotel, London; The Montpelier, London.

Sustainable Innovation Award


Runners-up: Boston Tea Party; Silo, Brighton.



Sustainable Caterer of the Year

Bartlett Mitchell Ltd

Winner of Sustainable Caterer of the Year

Runners-up: Lexington Catering; Artizian Catering Service.

Raymond Blanc Sustainability Hero

Hugh Fearnley-Whittingstall

Best Food Waste Strategy

Bennett Hay Limited

Runners-up: The Roebuck, London, The Brookwood Partnership.