Seven special members of the Truth, Love & Clean Cutlery Collective share their passions, ideas and philosophy

ARIMIA ESTATE ON AUTHENTICITY

• WHO: Evan Hayter, chef/business partner
• WHAT: Winery/restaurant entirely off the grid, in the Wilyabrup sub-region of the Margaret River region
• WHERE: 242 Quininup Road Wilyabrup, Western Australia 6280, AUSTRALIA

"All of our staff contribute in the feeding of animals, picking of grapes, pruning of vines, picking of olives, fencing and all of the gardening. Our objective is for all of our staff to have a thorough understanding of all aspects of the farm, winery and restaurant as well as our produce suppliers.

"Locality is one of the most important drivers when producing our menu. We only use meat protein that is either raised on the property or sourced locally. As for vegetables, what we don’t grow ourselves is supplied by a local bio-dynamic grower in Margaret River. Dairy, grains and other dry store ingredients are harder to source locally, however we are in the process of gaining local supply of all.

"We are now a couple of weeks away from having our new vegetable garden up and running, which will just be in time for the good weather on the way. We’ve started using this season's trout already and with the amount of rain we received throughout winter the creek is still in full flow." To read more about Arimia Estate, visit their Truth, Love & Clean Cutlery profile here.

PROVIDENCE ON LOCALITY

• WHO: Michael Cimarusti, chef/owner & Donato Poto & Cristina Echiverri, co-owners
• WHAT: A fine dining menu focused on sustainable seafood from the Pacific
• WHERE: 5955 Melrose Ave, Los Angeles, CA, 90038, USA

“We spend the vast majority of our budget for produce at the Santa Monica Farmers’ market and the Hollywood Farmers’ Market. This has been a priority for us ever since we opened. We never miss a market! We also grow many of the herbs and flowers that we use on our rooftop, using waste water from the kitchen to keep it watered. The majority of our seafood is also from local sources and we run a wholesale and retail fish market as well. 100 percent of the fish that we make available to our wholesale clients is bought directly from the fishermen or aquaculturists, meaning it is 100 percent traceable.” To read more about Providence, visit their Truth, Love & Clean Cutlery profile here.

Providence

LAKE ROAD KITCHEN ON SEASONALITY

• WHO: James Cross, owner/chef & Sally Wilson, manager
• WHAT: Cold climate cooking – a representation of the North and its landscape
• WHERE: Sussex House, Lake Road, Ambleside, LA22 0AD, UK

“As we work within the unpredictable Northern climate, preservation is always present in our cooking. The best quality ingredients are often only available in small quantities so whilst some dishes might be available for a month, others may only be available for one night. Our menus are completely seasonal. In spring and summer that means fresh fruit and vegetables from our garden, many of which are preserved for the autumn and winter months. In terms of local produce, 100 per cent of all foraged ingredients are from the Cumbrian landscape. In addition, our garden produces 70 per cent of our ripe soft fruit (alpine strawberries, tayberries, blackberries), 100 percent of all cultivated salads, 75 per cent of all vegetables (carrots, cucumbers, radishes, spring onions, tomatoes, turnips), and 100 per cent of all unripe fruits for fermentation, pickling and long-term storage projects (currants, gooseberries, damsons). All of our lamb, pork, beef, veal and furred game comes from Cumbria, and 100 percent of all feathered game is source from the North of England.” To read more about Lake Road Kitchen, visit their Truth, Love & Clean Cutlery profile here.

Lake Road Kitchen

CATALPA ON SUSTAINABILITY

• WHO: Liz Huff Kennon, chef/owner
• WHAT: A fine dining restaurant in the village of Arrow Rock, located on the bank of the Missouri River
• WHERE: 510 High Street, Arrow Rock, MO 65320, USA

“My grill is made entirely of pink Himalayan salt blocks. I bought six two-inch-thick, eight-by-twelve-inch blocks of salt and had a friend cut them with a wet saw on the restaurant patio. They fit perfectly on my flat-top grill with no spaces between them. I had no idea what would happen, but it turned out great and it has been used hard for four years now with no sign of stopping. The heat is so even and there are no hot spots. It is seasoned like cast iron and is naturally non-stick. It only needs to be treated lightly with organic coconut oil once at the beginning of dinner service. I use it for meat, fish and shellfish and vegetables (all on different parts of the grill). The best part of the salt grill is that it requires absolutely no chemicals to clean. Salt is naturally anti-microbial, and all we need to do is steam it off with a wet towel. Grill cleaner is one of the most toxic things in a kitchen and I haven’t bought any in four years!” To read more about Catalpa, visit their Truth, Love & Clean Cutlery profile here.

Catalpa

DETOUR ON THEIR BIGGEST PASSION

• WHO: Damon Amos, chef/owner
• WHAT: A contemporary restaurant that omnivores & herbivores can share
• WHERE: 6/11 Logan Road, Woolloongabba, QLD 4102, AUSTRALIA

“At Detour we are passionate about sharing and inclusion. The menu has been intentionally designed to provide dishes for diners with varying dietary requirements. The share plate format offers an equal split of omnivore and herbivore options. All herbivore dishes are vegan and 99 per cent of the menu is gluten free. We have an ongoing mission to continue to change and innovate the way restaurants operate to reduce our impact on the environment and be a positive influence in our community.” To read more about Detour, visit their Truth, Love & Clean Cutlery profile here.

Detour

THE BREAKFAST CLUB ON COMMUNITY

• WHO: Jonathan Arana-Morton, co-founder
• WHAT: A family café business serving a cracking food & drink offering
• WHERE: 11 Southwark Street, London, SE1 1RQ, UK; plus other locations – see website

“Our success as a business cannot just be about the pound sign. Our commitment to the local communities that welcome us in is a cornerstone of who we are. We have created an award-winning volunteering programme which aims to both make a difference in the communities that our cafés are located in, as well as giving all staff the opportunity to share their skills and develop themselves further. We are currently working with eleven charities in a number of ways, depending on their needs. Whether it’s hosting local pensioner get-togethers in our cafés, cookery workshops for people in recovery or leading textile classes for refugee women, the 4000 hours we commit every year to the local communities is something that we’re immensely proud of. Our employee volunteering program has been recognised as the UK’s leading employer-supported volunteering scheme – the Mayor of London awarded The Breakfast Club his ‘Outstanding Contribution to Volunteering’. In 2017 we took things a whole lot further with the launch of Good Day Productions, an industry initiative to encourage greater collaboration in hospitality in terms of social action.” To read more about The Breakfast Club, visit their Truth, Love & Clean Cutlery profile here.

The Breakfast Club

ERASMUS ON THE DISHES THAT REPRESENT THEIR PHILOSOPHY

• WHO: Marcello & Andrea Gallotti, co-owners
• WHAT: An organic-certified restaurant with a slow food philosophy, serving authentic Italian regional cuisine
• WHERE: Nürnberger Str. 1, D-76199 Karlsruhe, GERMANY

“Black cod poached in milk, milk jelly, onions, and wild herbs: the black cod is worked traditionally according to the style of Potenza, a town in Basilicata, then instead of being served in his milk sauce, the milk is jellified and served with a wild herb salad, homemade onion marmalade and black olives. This dish easily explains our philosophy: tradition is always in moving, but enables people to recognize and define authentic flavour.

“Risotto with green asparagus, green peas and marjoram: a vegetarian dish with an almost meaty fullness of taste, where the ingredients are used whole (the skin of asparagus and peas give a wonderful stock).

“Hohenlohe´s lamb rack, gravy, Badenwichtel potatoes, and artichokes Roman style: this dish features regional ingredients cooked using techniques I learned in Italy, to give a crossover experience.” To read more about Erasmus, visit their Truth, Love & Clean Cutlery profile here.

Erasmus