OPEN RIGHT AWARD
Celebrating sites opened in last 12 months with sustainability built-in.
Claw, London
This Carnaby Street newcomer set out to broaden Londoners’ seafood palette
and has cracked it by creating a whole new crowd of British crab lovers
Fhior, Edinburgh
Chef Scott Smith’s mission was to create a set of menus that maximised
the quantity of local ingredients and minimised the amount it wasted.
Happy customers leave few leftovers..
Hawksmoor, Edinburgh
For their eighth restaurant, the meat masters moved to the Scottish capital and
worked tirelessly to track down the very best producers from north of the border.
Photo john@john-carey.com
Sponsored by Shaftesbury
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GOOD TO GO AWARD
For the restaurant doing most to prove you don’t have to remove principles when taking away food.
Brunch, Merseyside
This Merseyside breakfast favourite proves that takeaway isn’t synonymous with throwaway.
Ethically sourced coffee and local eggs are delivered in recyclable packaging.
Joe & ‘Za, London
Single-use plastic is a thing of the past at this North London café while practically
no food goes to waste as anything left at the end of the day is sold at a discount via the
Good to Go app or is donated to Food Cycle.
Kingfisher Fish and Chips, Plymouth
From the 12 certified sustainable seafood species to the custom made re-usable
carry-out bags and cups, Plymouth’s popular chippy is swimming against the tide.
Sponsored by Just Eat
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SUPPLIER OF THE YEAR
Belazu Ingredient Company
People and planet sit at the top of the Medierranean produce specialists menu –
from the growers, to customers and of course staff.
Belu
The ethical and environmental brand has helped restaurants make better choices about their water –
introducing free filtration and a ‘better’ plastic bottle.
Squeaky Energy
For enabling restaurateurs to power their businesses with green energy that is genuinely green.
Squeaky photographed on 2018-06-21 by Magnus Andersson © www.magnus-andersson.com
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PEOPLE’S FAVOURITE
Publicly-voted award run in partnership with delicious. magazine.
The Black Swan, Oldstead, Yorkshire
As well cooking good enough to earn him a Michelin Star, Tommy Banks and team
are completely committed to creating dishes that showcase the very best that he grows and forages.
The passion for provenance extends to the plates on which the food is served.
The Breakfast Club, Soho
The first and original in this group of 11 diners – has won a string of awards for its community
and volunteering projects. Customers love their banging breakfasts.
The avocados on the menu all have a Fair of Life assurance, ensuring the farmers get a good deal too.
Dusty Knuckle Pizza, Cardiff
From pop-up to permanent parlour, this Welsh Dragon is an avid ambassador of the Slow Food movement.
Artisan producers provide the innovative toppings scattered liberally on the pizzas
which are delivered in reusable aluminium boxes
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FOOD MADE GOOD CHAMPION
for the individual doing most to engage the industry on the key sustainability issues on the SRA’s online member community.
Henry Burgess of Henry’s Burgers, Essex
Jim Crouch of University of Plymouth
Lauren Haffenden of Lakeside at the University of Surrey
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RAYMOND BLANC SUSTAINABILITY HERO
An individual doing the most to create positive change across the sector.
Announced on the night by Raymond himself. Supported by openblue Cobia
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FOOD MADE GOOD BUSINESS OF THE YEAR
The best in the business, excelling across the sustainable board
Find out the Top 20 Businesses for 2018
TOP 20 LIST
