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
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..
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.
Sponsored by Shaftesbury
This Merseyside breakfast favourite proves that takeaway isn’t synonymous with throwaway.
Ethically sourced coffee and local eggs are delivered in recyclable packaging.
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.
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
People and planet sit at the top of the Medierranean produce specialists menu –
from the growers, to customers and of course staff.
The ethical and environmental brand has helped restaurants make better choices about their water –
introducing free filtration and a ‘better’ plastic bottle.
For enabling restaurateurs to power their businesses with green energy that is genuinely green.
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 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.
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
Announced on the night by Raymond himself. Supported by openblue Cobia