The Sustainable Restaurant Association explores what it means to celebrate provenance in your procurement strategies, in your kitchen and on your menu. Provenance can be described as the story behind your food: where and how it was grown, raised, caught or made, and who was responsible for doing so. More than ever, diners want to […]
Host a sustainable supper in your restaurant this June! To mark Great Big Green Week, London Climate Action Week and Grow Urban Festival, The Sustainable Restaurant Association is encouraging UK restaurants to host sustainable suppers in June. They’ve even created a free toolkit packed with essential tips on how to do so! What is Great Big Green Week? […]
The Sustainable Restaurant Association has launched a summer campaign to encourage the development of healthy relationships with food in families and communities. The focus for July is cooking and eating with the family, involving children making more positive food choices, while the focus in August is on communities and the universal right to good, nutritious […]
A thousand restaurants across the world will put sustainability on the menu this week as they take part in the Sustainable Restaurant Association’s (SRA) One Planet Plate campaign, launching on 24 March. Chefs and restaurateurs will serve dishes that highlight what their business is doing to address problems within the food system – problems highlighted […]
This is a guest blog by our friends at the Sustainable Restaurant Association, who launch a new campaign in August to get restaurants serving more veg and better meat. Mushroom risotto, butternut squash tart and pasta with tomato sauce. Three dishes stuffed away in the corner of the menu miles away from the long, eye-catching […]
Chefs must use their influence to guide consumers towards more sustainable ways of eating, Andrew Stephen, CEO of the Sustainable Restaurant Association, said this week. He was speaking at a sold-out dinner hosted by Peter Harden and Raymond Blanc, president of the SRA, at the Belmond Manoir aux Quat’Saisons, and attended by a food-loving crowd including […]
Ah the British seaside. Who needs to hop on a plane to the Côte d’Azur when you can have a stay-cation on our own dear coast (weather permitting, of course). One of the best things about the counties of Dorset, Devon and Cornwall is the restaurants, with fresh fish being the highlight you’d hope in […]
**** Due to a last minute cancellation – we have just 2 places left – please email bookings@hardens.com**** An exclusive, one-off event hosted by Harden’s Restaurant Guide co-founder Peter Harden and celebrated chef, and president of the Sustainable Restaurant Association (SRA), Raymond Blanc, at the magnificent Belmond Le Manoir aux Quat’ Saisons in Great Milton, […]
Monsieur Raymond Blanc presided over the Food Made Good Awards this week with typically French gusto, presenting his bon ami Jamie O with the Sustainability Hero Award, among many other accolades conferred upon green-thinking restaurateurs and suppliers. Held at the Royal Horticultural Society’s Lindley Hall on 22 March, the ceremony was by far the award’s […]
The Chancellor’s budget for 2016 has proved rather divisive since its unveiling last week. From Jeremy Corbyn’s calls for George Osborne to resign over a purported £4.4 billion black hole in the numbers to Iain Duncan’s Smith’s dramatic exit, it has split opinion among the general public, politicians and the catering industry. One aspect of […]
