Saturday 22nd April is Earth Day and this year's theme is 'Invest in Our Planet'.
Investing in our planet is about everyone, from large corporations and governments right down to small businesses and individuals, with everyone playing their part when it comes to embracing sustainability.
Earth Day serves as a reminder to the hospitality industry that mindful gastronomy matters more than ever, so whether its cooking what’s in season, sourcing local produce, decking out their restaurant with reclaimed furniture, or better managing their waste, UK restaurants have the opportunity to be leaders when it comes to minimising their impact on the planet.
The MICHELIN Green Star Community comprises restaurants at the forefront of the industry when it comes to their mindful practices – restaurants which offer dining experiences that combine culinary excellence with mindful initiatives aimed at reducing their overall impact on the natural world. As part of the Community they are encouraged to share their innovative and inspiring visions by fostering dialogue and collaborations that will help pursue progress and shape the future of gastronomy. These restaurants are a source of inspiration both for keen foodies and the hospitality industry as a whole.
Here we take a closer look at some of them and what they are doing to hold themselves accountable when it comes to investing in our planet.
Coombeshead Farm, Lewannick, Cornwall
This cosy, rustic barn conversion is set on a working farm, where they grow and rear produce including Mangalitsa pigs, Aylesbury ducks and Le Flèche chickens. Animals are rotated through pasture and cover crops sown to encourage biodiversity. They also have their own sourdough bakery and harvest honey from their own hives. Food waste is used as compost in the garden and cardboard waste is used for mulching. Their hyper-seasonal surprise menus provide the ultimate field-to-fork experience.
A word from the chef: “We grow and rear produce on our 66-acre farm following regenerative agriculture methods, including successional cover crop sewing. We also have a no-dig vegetable garden, use compost from our food waste, and make guest soap out of lard from our pigs.” Oscar Holgado
Henry Robertson – Palé Hall, Llandderfel, Wales
This elegant restaurant is set within the Palé Hall Hotel, with a lovely view of its garden. Menus reflect the seasons, and the local larder is very much to the fore – including much produce grown using their own compost in the kitchen garden and estate. Their on-site hydro-electric plant provides carbon-neutral energy to power the entire hotel, and they foster their mindful culture with an incentive scheme, awarding points for individual merit, including for innovative suggestions to improve efficiency.
A word from the chef: “We have an on-site hydro-electric plant, the team wear uniforms made from recycled plastic and we have an incentive scheme for innovative contributions to reduce our carbon footprint. We grow organic herbs, veg and fruit using our own compost.” Gareth Stevenson
Inver, Strachur, Scotland
With an MSc in Food Policy, and experience working for both food charities and campaign groups, chef-owner Pamela Brunton has always held ethical and environmental considerations close to her heart, so it’s no surprise to find that sustainable practices are legion at this former crofter’s cottage and boat store. Fish and shellfish come from the loch, while meats and dairy produce come from local farms, who work for the welfare of the land as well as that of the animals. Vegetable-based dishes feature highly and, where meats are used, nothing goes to waste, with everything from the brains to the bones utilised in one way or another.
A word from the chef: “Sustainability is the ground on which we build our business; it’s much more than a ‘subject’ to us. The people, landscape, plants and animals that guide and shape our menus are an ecosystem, in which we are one evolving part. If they don’t thrive, neither can we.” Pamela Brunton
Pine, East Wallhouses, Northumberland
Top quality Northumbrian ingredients inform the menu at this rustic restaurant: these come from their own kitchen garden, are foraged from the surrounding countryside, or sourced from small independent producers, farmers and growers. Every part of the plant, vegetable or animal is used; they make their own juices and tonics, and the shelves are full of jars preserving, fermenting and pickling different products. They also have a chicken coop and house a colony of native black honey bees.
A word from the chef: “Our aim is to showcase the best organic and foraged Northumbrian produce while also educating diners on mindful practices. Our native honey bees are an integral part of our farm and we are introducing homemade wild flower seed menus for guests to plant at home, so they can help the bees too.” Cal Byerley
Silo, Hackney Wick, London
This laid-back restaurant has a closed-loop system, meaning that they manage to make their menu work without the use of a bin. They have a strong bias towards plant-based dishes and a leaf-to-root/nose-to tail ethos. They have their own flour mill, churn their own butter and make their own oat milk. They trade directly with farmers and turn leftovers into compost in their aerobic digester. All furniture and fittings are recycled, with glass bottles turned into plates and table tops made from reconstituted food packaging.
A word from the chef: “We are the world’s first zero-waste restaurant and aim to innovate the food industry whilst demonstrating respect: respect for the environment, respect for the way food is generated and respect for the nourishment we give to our bodies.” Douglas McMaster
