Find out more about the shortlisters:
Scoured the country to find the best producers
within 50 miles of all 12 new sites and champions
its local larder on every menu.
Outstanding use of social media to communicate to customers
the intimate connection between field, farmer, fisherman and fork,
and how seasonality affects their menus.
Chef Enda McEvoy and his team have built a Michelin Star,
daily-changing menu on the produce of local farmers
with no recourse to imported food or large distributers.
Sponsored by Just Hospitality
The Stoke Newington and Carnaby Street joint has wowed customers
with ever more veg mains made with only the best seasonal produce
and turned its tongue bagel into a menu favourite.
More than two thirds of the menu celebrates vegetables,
while the meaty third features less environmentally intensive meat
like muntjac deer and lesser used cuts like pig’s head terrine.
Diners at Charlie Foster’s three East coast restaurants can sample every cut
of the cattle reared on pesticide free grass, keep warm using blankets
made from the hides and read the menu lit with their own tallow candles.
Sustainable seafood training for the chef team has seen the successful introduction
of baked coley, hake curry and mackerel burgers – plentiful but lesser used species.
If it isn’t from plentiful stocks, there’s a minnow’s chance of
a fishy making it onto the dishy at these five Hertfordshire restaurants.
MSC certified species rule their waves here.
Students and staff alike have been wowed by whiting, pouting and pollock
since the university changed tack away from the seafood standards
like cod and haddock and towards more sustainable alternatives.
Customers at their workplace restaurants get to enjoy premium Nicaraguan coffee
while the farmers who grow it are now benefiting from health,
education and business programmes.
The boutique seaside hotel made the switch to ethical and sustainable tea brand,
teapigs, reducing its environmental footprint while supporting farmers in Rwanda.