Restaurant makes the most of every morsel
What makes a restaurant truly sustainable?
Restaurant owners Tom Hunt, Ben Pryor and Jen Best may have the answer.
Chef Tom Hunt says their business is currently 95% waste free and every effort is made to reinvent leftovers, such as serving them free as tapas to customers.
All of the 13 restaurants to win an SRA award have completed a rigorous survey across 14 areas of sustainability, such as food sourcing, social responsibility and waste management.