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WINNER REVEALED FOR OPEN RIGHT AWARD SPONSORED BY SHAFTESBURY
The Sustainable Restaurant Association’s (SRA) annual industry leading awards for the most progressive purveyors of food and drink was hosted yesterday, which included the Open Category at the Food Made Good Awards 2018, sponsored by Shaftesbury.
The Open Right award, which is designed to recognise a foodservice business launched in the last 12 months with sustainability built in, either conceptually or practically, was won by Edinburgh-based newcomer, Fhior, whilst Claw, a London restaurant on a crusade to increase consumption of crab, and Hawksmoor Edinburgh, were worthy runners up.
Julia Wilkinson, Head of Group Restaurant Strategy at Shaftesbury said: “Shaftesbury has been committed to operating in an environmentally and sustainable manner for many years. With over 280 restaurants in our portfolio, it is important for us to encourage our tenants to embrace sustainability, reducing food waste and plastics. As such, defining and implementing their sustainability values is at the beginning of the environmental journey for operators and we are again proud to be the sponsor of the SRA Open Right award.”
The Food Made Good Awards recognise restaurants and food service businesses whose accomplishments in the last year have driven progress in the industry and demonstrated that all food can be made delicious, ethical and sustainable. The Food Made Good Awards recognise restaurants and foodservice businesses whose extraordinary accomplishments in the last year are helping diners use the power of their appetites wisely
Nando’s won the award in 2017 for its flagship new Cambridge restaurant powered entirely with renewable energy and featuring lampshades made of mushrooms, seats padded with cow tails and walls insulated with sheep’s wool.
Raymond Blanc, OBE, President of the SRA, said “The Food Made Good Awards shortlist always delivers incredible examples of what the leaders in our industry are doing to create a better food future. Whether it is chefs creating beautiful new menus that celebrate vegetables or finding new ways of using less plastic, the Food Made Good Awards are the perfect way to celebrate the people and businesses using food as a force for good. I would urge all chefs and restaurateurs to take inspiration from these sustainability pioneers and follow their lead.”
Shaftesbury PLC is a Real Estate Investment Trust, which invests exclusively in the liveliest parts of Londo's West End. Our objective is to deliver long-term growth in rental income, capital values and shareholder returns.
Focused on restaurants, leisure and retail, our exceptional portfolio extends to around 15 acres, clustered mainly in Carnaby, Seven Dials and Chinatown, with substantial ownerships in east and west Covent Garden, Soho and Fitzrovia.
In addition, we have a 50% interest in the Longmartin joint venture with The Mercers' Company, which has a long leasehold interest, extending to 1.9 acres, in St Martin's Courtyard in Covent Garden.
Our proven management strategy is to create and foster distinctive, attractive and prosperous locations. It is implemented by an experienced management team with an innovative approach to long-term, sustainable income and value creation, and a focus on shareholder returns. We have a strong balance sheet with conservative leverage.
For further information about Shaftesbury please contact: Jade Neal or Ollie Hoare at MHP Communications on 020 3128 8771 / Shaftesbury@mhpc.com
Notes to Editors
The Food Made Good Awards are run by the Sustainable Restaurant Association to celebrate everything exciting about British hospitality businesses, chefs and suppliers doing the extraordinary to make food good – delicious, ethical, sustainable. Those businesses that have made it on to the shortlist have demonstrated impact, influence and integrity.
The Sustainable Restaurant Association (SRA) is a not for profit membership organisation helping restaurants become more sustainable and diners make more sustainable choices when dining out. Our Food Made Good programme focuses on a single issue each month making it easier for businesses to come together and work towards a shared goal to help the whole foodservice sector serve meals that don’t just taste good, but do good too.
FOOD MADE GOOD AWARDS 2018 shortlist in full:
Celebrate Local and Seasonal: for the business making the very most of the larder on its doorstep
FoodSpace, across Ireland
Sponsored by Just Hospitality
Serve More Veg and Better Meat: rewarding the most innovative ways of flipping the menu
The Good Egg, London
Woods Hill Table, Massachusetts, USA
Source Fish Responsibly: for the business doing most to help ensure plenty more fish in the sea
Angel Hill Food Company, UK wide
Lussmanns Sustainable Fish and Grill, Hertfordshire
University of Plymouth
Support Global Farmers: for the business going above and beyond in ethical sourcing.
Open Right Award: Celebrating site opened in last 12 months with sustainability built-in.
Sponsored by Shaftesbury
ENVIRONMENT PILLAR SPONSORED BY KINGSPAN
Value Natural Resources: for the business innovating to better preserve energy and water
Eden Caterers, London
Sticklebarn at Langdales, Cumbria
Sponsored by Quorn
Reduce Reuse Recycle: for the most impactful way of keeping as much as possible out of landfill
Belmond Le Manoir aux Quat’Saisons, Oxfordshire
University of Winchester
Sponsored by Paper Round
Waste No Food: rewarding the very best ways of ensuring food stays out of the bin
Petersham Nurseries, London
JD Wetherspoon, UK wide
Good to Go Award: For the restaurant doing most to prove you don’t have to remove principles when taking away food
Joe & ‘Za, London
Kingfisher Fish and Chips, Plymouth
Sponsored by Just Eat
Food Made Good Supplier of the Year
Belazu Ingredient Company
The People’s Favourite: Publicly-voted award run in partnership with delicious. magazine
The Black Swan, Oldstead, Yorkshire
The Breakfast Club, Soho
Dusty Knuckle Pizza, Cardiff
Treat Staff Fairly: for the business doing most to value staff through pay & beyond the paycheque
The Breakfast Club, London and the South-East
Cafe St Honoré, Edinburgh
LP Food at Work
Sponsored by Freedom Brewery
Support The Community: for the business making food do good as well as taste good in its area
The Breakfast Club, London and South East
Harissa Kitchen, Newcastle-upon-Tyne
Sponsored by One Gin
Feed People Well: for the business doing the most to support adults and kids make good choices when eating out.
Cardiff Metropolitan University
Farmacy Kitchen, London
Gather and Gather, Bristol
Sponsored by Ozone Coffee Roasters
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
Lauren Haffenden of Lakeside at University of Surrey
James Crouch of University of Plymouth
Sponsored by Borough Wines
The following awards will be also presented on 1 October:
Raymond Blanc Sustainability Hero: An individual doing the most to create positive change across the sector
Sponsored by openblue Cobia
Food Made Good Business of the Year: The best in the business, excelling across the sustainable board
Shortlist for this award to be published on 14 September