There’s exciting news from Michelin in their latest guide, both in terms of sustainability and hospitality in our region. We’re delighted that three restaurants in our area have been awarded the new Michelin Green Star, recognising sustainable gastronomy. A number have also received recognition for their green initiatives.
Michelin Green Stars
In its first year, the Green Star Award celebrates sustainability in the hospitality industry and the restaurants in our area are among the first of 23 to receive the award in Great Britain and Ireland. The Michelin Guide is the first to admit that it’s been an incredibly tough time for hospitality; but there are restaurants who are forging the way with their sustainability ethos and practices.
Belmond Le Manoir aux Quat’ Saisons, Oxfordshire
We are driven by ethical, environmental, seasonal and regional values. All produce is either organic, free-range or artisanally produced; much of it from our gardens and heritage orchard. Good nutrition and good food can only start from wholesome ingredients.
Raymond Blanc OBE
Daylesford Organic Farm, Gloucestershire
Daylesford have been awarded their Michelin Green Star for their commitment to their farm supplying much of their all organic ingredients.
For 40 years we have promoted sustainable farming; growing produce and raising animals on our organic farm with the greatest consideration for the environment and animal welfare. Our mantra is to reduce, reuse, repair, recycle, rehome and rot.
Gavin Fuller
The Dining Room, Malmesbury
Our kitchen is designed to be as efficient as possible, and we have 4 beehives and our own orchard. We use local, ethical producers in our supply chain and have negotiated with suppliers to reduce packaging. Our food waste is turned into methane gas.
Niall Keating
Michelin Green Initiatives
We’re so pleased to see nine restaurants in our area recognised for their commitment to sustainable gastronomy.
Ebrington Arms, Ebrington – “50-75% of their ingredients are organic. Promote sustainability within the community & the supply chain.”
Harborne Kitchen, Birmingham – “Zero food waste; seafood shells used as fertiliser.”
Killingworth Castle, Wootton – “50-75% of ingredients are organic along with 90% of wines, beers and spirits.”
Lumière, Cheltenham – “Responsible sourcing & zero waste policies.”
Ox Barn, Thyme Hotel, Southrop – “The all-round philosophy ‘for the love of the land’ guides everything they do.”
Pensons, Tenbury Wells – “Napkins made in their weaving mill and steak knives forged by the local blacksmith.”
The Pig – near Bath, Hunstrete – “The kitchen garden is at the restaurant’s heart.”
The Wild Rabbit, Kingham – “Fruit, veg & native breeds are from their organic farms.”
Wilder, Nailsworth – “Daily changing menu with no wastage.”
