Wahaca, Feng Sushi and Café ODE win big at the Sustainable Restaurant Association Awards

04/02/2013 - 12:46
Wahaca, Feng Sushi, Café ODE and Babylon at the Kensington Roof Gardens have today been announced among the winners of the Sustainable Restaurant Association Awards 2013.

cafe-ODE, in Shaldon, Devon, has followed its partner restaurant ODE-dining in becoming Sustainable Restaurant of the Year, in the second year of the awards organised by the Sustainable Restaurant Association (SRA), in association with Unilever Food Solutions.

Mark Linehan, managing director of the SRA, paid tribute to cafe-ODE owners Tim and Clare Bouget: “To set out to open the most sustainable restaurant and achieve it is a terrific feat. To do it twice is extraordinary. Perhaps the most pleasing aspect of cafe-ODE’s success is that it is a very popular local restaurant, serving high quality, but simple, well sourced food in the heart of a thriving community. It epitomises the efforts and achievements of all the Sustainable Restaurant Awards winners.”

Most Sustainable Small Restaurant Group of the Year, Wahaca, co-owned by former Masterchef winner Thomasina Miers and Mark Selby, repeated its success of 2012.

The award for Most Improved Restaurant was won by Babylon in London in recognition of its improvement in all 14 of the SRA’s key sustainability areas. Most notably, it increased its commitment to responsibly farmed meat and dairy as well as sustainable fish, began measuring its food waste and introduced eco-doggy boxes. The restaurant also raised £120,000 for charity.

Feng Sushi, the small group of Japanese restaurants in London, picked up the Innovation award. The judges applauded the group’s commitment to work with UK producers to grow vegetables traditionally sourced from overseas as well as effectively ensuring a reliable supply of sustainable, seasonal fish.

Marriott Hotels International, with 58 sites across the UK, has been named Sustainable Large Restaurant Group of the Year.

Sheila Dillon, presenter of the BBC’s Food Programme is also recognised for her unstinting efforts to champion responsible food production and sourcing. She was presented with the Raymond Blanc Sustainability Hero Award by the chef patron of Le Manoir aux Quat’Saisons, who is also President of the SRA, at the awards lunch at OXO2 in London.

Presenting Sheila Dillon with her award, SRA President, Raymond Blanc said: “Sheila has always been a luminary. Never compromising, always curious, we both share the desire for chefs to reconnect with British farming and to encourage everybody to reconnect with their local community and great British food. She has a marvellous sense of ethics which makes her the perfect recipient of this award and has a deep understanding of how the world works and what we need to do preserve and protect it.”

The full list of winners:

Sustainable Restaurant of the Year
Sponsored by Southbank Fresh Fish

cafe-ODE, Devon

Sustainable Small Restaurant Group of the Year
Sponsored by Specialist Waste Recycling (SWR)

Wahaca, nine sites in London

Sustainable Large Restaurant Group of the Year
Sponsored by Chapman Ventilation

Marriott Hotels International

Sustainable Pub of the Year:
Sponsored by Element 29

Preston Park Tavern, Brighton

Sustainable Hotel Restaurant of the Year:
Sponsored by Foodspeed

Dixcart Bay Hotel, Sark

Scottish Sustainable Restaurant of the Year:
Sponsored by W Denis Insurance Brokers

The Bay Fish and Chips, Aberdeenshire

Welsh Sustainable Restaurant of the Year:
Sponsored by EcoPure Water

Enochs, Llandudno

London Sustainable Restaurant of the Year:
Sponsored by Paper Round

Friends House, Euston Road

SRA Award for Sourcing:                                         
Sponsored by Reynolds

River Cottage, Devon

SRA Award for Society:
Sponsored by Steelite International

Cafe St Honoré, Edinburgh

SRA Award for Environment:                                                  
Sponsored by London Linen Group

Poco, Bristol

SRA Award for Most Improved Restaurant:
Sponsored by Raimat

Babylon, London

Best Food Waste Strategy:
Sponsored by Unilever Food Solutions

The Savoy, London

Sustainable Innovation Award:
Sponsored by Eureka Executive

Feng Sushi, Eight sites across London

Raymond Blanc Sustainability Hero:
Sheila Dillon

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