Organic pub wins sustainability award after scrapping roast dinners

An organic Wiltshire pub that’s topped serving traditional Sunday roasts and makes its own crisps instead of selling bags over the bar has won “Business of the Year” in the 2019 Food Made Good awards, the Sustainable Restaurant Association’s (SRA) annual industry accolade for the most progressive purveyors of food and drink.

Among other winners, The Wheatsheaf Chilton Foliat received the award from Melissa Hemsley at the special ceremony at Troxy in London for achieving the highest score in the industry leading Food Made Good Sustainability Rating.

The pub’s best-selling seasonal dishes demonstrate its minimal impact, zero waste ethos. The menu includes the likes of asparagus soufflé, asparagus cream, and Westcombe cheddar in spring, and pizza with roasted squash, homemade ricotta, truffle honey and vobnuts in autumn.

Owner-chef Ollie Hunter has also removed roasts from the Sunday menu in order to cut down on meat, and replaced a third of all burger patties with mushrooms.

Hunter said: “This is everything we strive for here at The Wheatsheaf. Every decision and action we take is for sustainability. This award is reward for all those decisions and actions. This is about the future of all food businesses. Bring on the revolution!”

Greta Thunberg, meanwhile, was named Raymond Blanc’s Sustainable Food Hero for “waking one generation, shaking at least one more and inspiring millions to engage and act on climate change.”

Yo! Sushi was commended for its fish sourcing practices.

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