#sustainable-dining

#sustainable-dining

In the past few years, awareness around single-use plastics has significantly risen, leading to the development of innovative products like 2050 Edible Cutlery, which offers a sustainable and tasty alternative.

Geetie Singh-Watson rejuvenated The Bull Inn in Totnes, a venue combining organic principles with locally sourced ingredients, offering a daily changing menu of British and Mediterranean fare.

The Three Fishes in Lancashire, renovated by chef Nigel Haworth, features a seasonal menu emphasizing local ingredients sourced from ethical suppliers, alongside an organic garden.

When we were thinking of opening this place, we asked, 'What does our area need?' Usually, when we want to go out for a nicer meal, we have to go to Palm Springs or the Kitchen In The Desert. We felt like our area needed something new, but a place where the community can feel welcome.

Town is the biggest, most ambitious project I've ever done. We are helping to pioneer a genuinely new approach to restaurant supply chains, built on knowing every farmer who grows what we cook.

Bianca's, named after chef Adolfo De Cecco's daughter, offers a more casual wine bar experience compared to Casa Fofo, focusing on seasonal British ingredients.