In 2016 highlights included Jamie Oliver becoming Raymond Blanc’s Sustainability Hero, and Lussmanns Fish and Grill winning the hearts and minds of customers for the People’s Favourite.

Food Made Good Independent of the Year

Poco

Lemons are the only imported fresh ingredients on Poco’s tapas menu infused with the philosophy of co-owner Tom Hunt: root to fruit eating. So leaves, shoots and roots share top billing with organic and fairly traded produce in the restaurant built from sustainable English wood.

Runners up: cafe-ODE, Ness Cove and The Captain’s Galley, Scrabster

Food Made Good Small Group of the Year

Daylesford

It’s as if the term field-to-fork was devised for Daylesford’s restaurants, where the majority of ingredients are home-grown or reared, including plants like wild garlic and elderflower. And customers can find out more via the new film A Love for Food.

Runners Up: Hawksmoor, London and Manchester; Lussmanns Fish & Grill, Hertfordshire

Food Made Good Large Group of the Year Award

Wahaca

To meet the challenge of serving authentic Mexican food in the UK, Wahaca has been working with Riverford Organic to grow poblanos and tomatillos. Bad Boyz bakery in Brixton prison is supplying bread. The growing business is also the first Carbon Neutral restaurant group in the UK.

Runners up: Boston Tea Party, Carluccio’s, Geronimo Inns

Raymond Blanc Sustainability Hero

Jamie Oliver

Jamie Oliver is Raymond Blanc’s Sustainability Hero 2016, for his services above and beyond to champion the culture of sustainable food.

The People’s Favourite

Lussmanns

The restaurant supports numerous local charities and recently achieved MSC Chain of Custody certification, ensuring that all fish on the menu are from well-managed fisheries. It also serves high-welfare meat, locally produced drinks and even British-grown tea.

Runners up: The Cafe in the Park, Rickmansworth; The Gallivant, Camber; Gillam’s Tearoon, Ulverston; Yeo Valley HQ Canteen, Blagdon

Food Made Good Award for Sourcing

River Cottage

Almost half of all the ingredients used in the restaurant are grown or reared on-site ensuring the ever-changing menus take full advantage of the seasons. All the meat is free-range and organic and the wine list is exclusively either English, organic, biodynamic or natural.

Runners up: cafe-ODE at Ness Cove and Gara Rock, Devon; Poco, Bristol

Food Made Good Award for Society

Artizian Catering Services

Have raised thousands for charities including National Autistic Society and Barnardos; run cooking classes on what to do with leftover food; grown vegetables to donate to a local soup kitchen and collected milk bottle tops for LUSH to make into pots, and that’s not to mention extensive staff training.

Runners up: The Brookwood Partnership, Gather & Gather, THE PIG Hotel

Food Made Good Award for Environment

Arbor Restaurant

This hotel really is a green house, sending waste cooking oil to be converted into biofuel, serving filtered water, providing chairs made out of recycled Playstations and using pencils made from recycled CD cases. What little food waste it produces is composted and sent to local farms.

Runners up: The Bay Fish & Chips, Aberdeenshire, Poco, Bristol

English Food Made Good Champion

Poco

Lemons are the only imported fresh ingredients on Poco’s tapas menu infused with the philosophy of co-owner Tom Hunt: root to fruit eating. So leaves, shoots and roots share top billing with organic and fairly traded produce in the restaurant built from sustainable English wood.

Runners up: cafe-ODE, Ness Cove, Devon; Daylesford, Gloucestershire and London

Irish Food Made Good Champion

University College Cork

Students and staff can enjoy home-grown herbs and vegetables to complement produce supplied by a group of local producers and farmers. A nutritionist is on hand for advice on healthy eating and students can also buy fresh fruit and veg at regular ‘market days’.

Runners up: Ashford Castle, County Mayo; The Lodge at Ashford Castle, County Mayo

Food Made Good Caterer of the Year

Bartlett Mitchell Ltd

2015 has seen this caterer continue its year-on-year improvement, adding more sustainable seafood and more free-range meat to its menus. The company has adopted over 40 beehives and has helped fund water pumps in Africa as well as using a range of smart ways to communicate its philosophy to customers.

Runners up: Artizian Catering Services, The Brookwood Partnership

International Food Made Good Champion

Relae

Christian Puglisi’s Copenhagen restaurant is the only organic certified Michelin starred one in the world, which means more than 90% of ingredients are indeed organic, including the mussels. They help develop healthy menus for local schools and use energy efficient inductions hobs.

Runners up: Les Orangeries, France; The Lodge Verbier, Switzerland

Scottish Food Made Good Champion

The Captain’s Galley

Expect only the most sustainable seafood, landed in the harbour on the doorstep of Britain’s most northerly mainland restaurant. Owner-chef Jim runs a local festival to promote sustainable seafood and runs his own car on used cooking oil.

Runners up: The Bay Fish & Chips, Aberdeenshire; Cafe St Honoré, Edinburgh

Sustainable Innovation Award

bio-bean

Until bio-bean came along with its smart clean technology, no one had looked at the brown sludge at the bottom of coffee machines around London and seen an opportunity to turn the capital’s 200,000 tonnes of waste grounds into fuel for heating buildings and powering vehicles.

Runners up: Foodspeed, Virgin Atlantic Airways

Best Food Waste Strategy

The University Of Manchester

Having established students’ appetite for action; the university implemented wholesale changes to its catering operation – removing trays, reducing portion sizes and requiring students to scrape off their leftovers. The results; a quarter less plate waste and almost seven tonnes less total food waste.

Runners up: Pizza Express, Vacherin

Most Improved Sustainability

The Roebuck

The South London pub has taken giant strides this year, led from the front by its owner who raised money by running a marathon. Where previously about half of the fruit and veg was locally sourced, and the same proportion of meat free range – now customers can enjoy these standards 100% of the time.

Runners up: The Brookwood Partnership, Gather & Gather

Food Made Good University Champion

Plymouth University

Seasonal fish, local free-range eggs and RSPCA Assured charcuterie exemplify the carefully sourced ingredients on its regularly changing menus with a strong nod to healthy eating. The university has a strong record of employing apprentices and educating local school children about food.

Runners up: University College Cork (KSG), Durham University

Food Made Good Supplier of the Year

Delphis Eco

Recently selected by the Government to represent the Green Economy in its GREAT Britain Campaign, Delphis Eco offers the industry the largest range of plant-based cleaning products. Our judges said: “They are single minded in their approach to sustainability – it is their business model.”

Runners up: London Linen Group, Trenchmore Farm