Members of the Truth, Love & Clean Cutlery Collective on conscious cooking, local produce and enviromental initiatives

Anchovy on what matters most to them

• WHO: Thi Le, chef/owner
• WHAT: A modern Asian, modern Australian restaurant, with a little bit in between

• WHERE: 338 Bridge Road, Richmond, Victoria 3121, Australia

“The food at Anchovy remains most important to me. It reflects my heritage and background, and acts as the channel through which I express myself. As a restauranteur, other aspects of the restaurant such as service, beverage and atmosphere work hand-in-hand with the food to make Anchovy what it is. However, the food dictates everything from the direction of the restaurant through to the style of service we offer. The flavour tones and textures of the food have a direct influence on the drinks list; the style of the food is loosely classified under everyday comfort and that allows us to offer a friendly low-key service that is similarly refined; the menu is about pitching producers and their produce to customers in the best possible light.”

To read more about Anchovy visit their Truth, Love & Clean Cutlery profile here.

The Captain’s Galley on using local produce

• WHO: Jim & Mary Cowie
• WHAT: A seafood restaurant at the beating heart of Scrabster Gateway, port to Scandinavia and North Atlantic
• WHERE: The Harbour, Scrabster, Scotland KW14 7UJ, UK

“All of our fish and seafood are sourced in our home port of Scrabster, including all seaweed and shells, which are foraged from local beaches. All of our cheeses, beers and spirits are sourced locally. Our meat offerings are unfarmed (ducks, pheasants, venison), sourced from well-managed local estates and in-season only. Even our salt – Isle of Skye Sea Salt – and vinegar – Orkney Craft Vinegar – come from local businesses.”

To read more about The Captains Galley, visit their Truth, Love & Clean Cutlery profile here.

The Captain's Galley, Scrabster, Scotland

Black Dirt on conscious cooking

• WHO: Jonathan Justus, executive chef/ co-owner
• WHAT: A Kansas City farm-to-table, nose-to-tail, and vegetable-heavy restaurant
• WHERE: 5070 Main Street, Kansas City, Missouri 64112, USA

“Everything we have done has been about sustainability. We’re not just using organic ingredients and ethically-raised heritage breeds. I am extremely conscientious about what goes into our trash, including food scraps. I’m very aware of the disrespect of a life that has been given by an animal if we let it go bad, overcook it, don’t bring it to fruition or don’t use the whole animal. Our entire menu is small farm.”

To read more about Black Dirt visit their Truth, Love & Clean Cutlery profile here.

Black Dirt, Missouri, USA

Don Julio on quality produce

• WHO: Pablo Rivero, owner/sommelier
• WHAT: A traditional Argentine steakhouse serving meats & seasonal products from the grill
• WHERE: Guatemala 4699, Palermo Viejo, Buenos Aires, South America

“At Don Julio we specialize in grilled beef from grass-fed animals. We only use seasonal products from local producers, and we use all of the meat entering the restaurant, producing fresh and dried sausages. Our sustainability program also includes making bread and using the excess fat from our meat. At Don Julio, nothing is lost, everything is transformed.”

To read more about Don Julio, visit their Truth, Love & Clean Cutlery here.

Don Julio, Buenos Aires, Argentina

Acorn on two dishes that highlight their food waste philosophy

• WHO: Richard Buckley, owner/chef, & Jamie Taylor, chef
• WHAT: A vegan restaurant without any vegan clichés. Modern gastronomic food made entirely from plants.
• WHERE: 2 North Parade Passage, Bath BA1 1NX, UK

“We feature dishes that show how the whole plant can be used, dramatically reducing waste. Our Whole Cauliflower dish is an example of this; it contains one cauliflower, broken down and served in a variety of ways, including roasted florets, truffled puree, a molasses-pickled core, braised leaves and fenugreek croquetta. Our Old Donkey Carrot dish shows how to use a vegetable that is usually rejected as animal feed and turn it into something gourmet.”

To read more about Acorn, visit their Truth, Love & Clean Cutlery profile here.

Acorn, Bath, England

Brick Farm Tavern on changing the food system paradigm

• WHO: Max Hosey, chef, Jon & Robin McConaughy, owners
• WHAT: Restaurant focusing on terroir & sustainability
• WHERE: 130 Hopewell Rocky Hill Road, Hopewell, New Jersey 08525, USA

“We have chosen to combine three of the most difficult businesses involved in feeding our community: a farm, a restaurant and a retail market. We feel that changing the paradigm in our food system is so incredibly important that we spare no effort to constantly improve what we do and how we do it. We are not perfect and nowhere near the finish line, but our commitment to our customers is to provide great tasting food that meets our mission. Our tag line is ‘the food you want from the farmer you know’. This food is local, healthy, sustainable, humane, responsible and delicious. This farmer is conscientious, driven, community-focused and ever-improving."

To read more about Brick Farm Tavern, visit their Truth, Love & Clean Cutlery profile here.

Brick Farm Tavern, New Jersey, USA

Café Murano on their environmental initiatives

• WHO: Angela Hartnett, chef/owner
• WHAT: Northern Italian restaurants in St James & Covent Garden
• WHERE: 33 St James's Street, London SW1A 1HD, UK – plus other locations

“We work with all our suppliers to minimize packaging. All of our meat is wrapped in pink paper and delivered in cardboard boxes, our fish is iced-up in iced boxes which are then recycled, and our veg is either sent in its natural picking state or wrapped in paper and delivered in boxes. Our Italian suppliers are excellent at reusing the boxes that they deliver the dry good in – if it’s not damaged, it is perfectly good to reuse. We are working hard to try to eliminate all single use plastics from our sites by end of December 2018. We are working with our cleaning company to source products that are environmentally-friendly where possible, we recycle most of our waste - organic, glass, paper and wood. With deliveries, we avoid where possible to order second deliveries – instead we jump on our bike and head to our sister restaurants to help us when we are in a pickle.”

To read more about Café Murano, visit their Truth, Love & Clean Cutlery profile here.

Café Murano, London, England