Another win at the Sustainable Restaurant Awards
We are delighted to announce that we have won the Food Sourcing award from The Sustainable Restaurant Association (SRA), for the third year running.
Raymond Blanc OBE, President of the SRA, handed over the award for Sourcing to our Head Chef Gelf Alderson and Event Organiser Sushila Moles.
The award recognises our commitment to local, seasonal and sustainable food sourcing. We use an increasing amount of meat and vegetables from our own land and when we can’t, we keep local, insisting on high standards of welfare. We also pay regular visits to suppliers’ farms and butcheries to check the standard of animal welfare standards and quality of produce.
Gelf Anderson, Head Chef of River Cottage HQ, said: “We are delighted to have received this award for the third year running. It is great recognition of the hard work from our land team who have increased the amount of food we can get from the farm. Not only that, it recognises the many local farmers who we are fortunate to be able to purchase top quality produce from.”
For more information, visit: www.thesra.org