Finalists in the Food Made Good Awards 2019 are revealed
With diner demand for eating out with a minimal impact on the planet and at a time when the climate crisis is making headlines like never before, the finalists for Food Made Good Awards 2019 have been revealed. The awards recognise the restaurants, foodservice businesses and people whose accomplishments have driven progress in the industry and demonstrate that all food can be made delicious, ethical and sustainable. 45 finalists who are making a difference in the food industry are on the shortlist for this year’s awards run by The Sustainable Restaurant Association.
Our friend and supporter, Chantelle Nicholson Chef Patron of London’s Tredwells is up for the new category Chef of the Year, which honours those chefs who are extending their influence beyond their kitchen. This might be by championing of local producers or successfully encouraging diners, including committed carnivores, to eat more veg and fewer animal products. Chantelle has long been a major supporter of reducing food waste and a strong advocate of plant-based dishes (having written a best-selling cookbook on the subject Planted) and food sustainability. As an integral founding member of The Chefs’ Manifesto, Chantelle is also passionate about the food system and how chefs can contribute to securing its future. Based on 8 thematic areas, this global manifesto was created by chefs, for chefs.
Chantelle will be up against Deri Reed of the Warren in Carmarthen and Conor Spacey of FoodSpace, the Dublin-based caterer for this award.
We were also delighted to see Women in the Food Industry member Andrea Zick up for a Champion Award. Andrea is a chef and nuritionist but is employed these days at the PA to the GM of the OXO Tower Restaurant Bar and Brasserie. She is one of the chefs involved in the Small Change Big Difference campaign on food waste and also helped to run an event for World Rivers Day and a beach clean around Gabriel’s Wharf.
Of the 45 finalists, 32 are independent restaurants, pubs or cafés, while six of the UK’s best-known restaurant, café and pub brands show the efforts larger brands are making towards sustainability. The winners will be announced 5th November at the Troxy in London.
Ten of the categories align with the 10 key themes of the SRA’s Food Made Good sustainability framework. Operators fulfilling all 10 are the very definition of a good restaurant or foodservice business.
“The whole world and kitchens across the UK are waking up to the climate threat,” Raymond Blanc, OBE, President of the SRA, says. “The Food Made Good Awards are the perfect platform for shining a light on those kitchens and the teams working in them, that are using incredible creativity and taking risks to help their customers make food choices that are good for them and the planet. Every chef and restaurateur will take inspiration from this short list of dozens of inspiring ideas and initiatives successfully implemented by their industry colleagues.”
Among the suppliers developing new products to help fight climate change and with sustainability at the heart of their business are our friends Rubies in The Rubble who are up for Supplier of the Year.
Alicia Lawson is one of the co-owners of Rubies in the Rubble, the award-winning, sustainable food brand known for making great-tasting condiments with a conscience. Alicia was one of the speakers at our Sustainable Gastronomy Day Event in June and has been working at Rubies alongside the founder Jenny since 2012, when the brand was based in a tiny portacabin kitchen on London’s Spitalfields market. Now Rubies works with farmers and producers across the country to put surplus fruit and vegetables to good use.
In addition to the ten themed awards, there are a further 10 categories, including the People’s Favourite Restaurant. Readers of delicious. magazine have been voting for the five restaurants on the shortlist: café-ODE, Fodder, Poco Tapas Bar, SpiceBox and Yeo Valley Canteen.
The Cookery School at Little Portland Street, hosts of our Sustainable Gastronomy Day event are also in the running for Business of the Year Award at the Food Made Good Awards. Founder Rosalind Rathouse’s (pictured above) school was rated highly across the Sustainable Restaurant Association’s headings of Sourcing, Environment and Society for all aspects of their policies, operations and influence. Together these meet the Association’s definition of a ‘good’ restaurant or foodservice business.
Raymond Blanc’s Sustainability Hero 2019, will also be revealed at the ceremony. You can read the full list of finalists for the Food Made Good Awards 2019 here.