Restaurants from around the globe to tempt your taste buds

OXO Tower on British cuisine

• WHO: Jeremy Bloor, executive chef
• WHAT: a restaurant, bar, & brasserie offering the very best in modern British cuisine

• WHERE: Barge House Street, London SE1 9PH, UK

“We love to celebrate and get people to celebrate – what we mean by that is we celebrate the very best of British ingredients and give it a twist whenever possible to surprise diners. When guests come to celebrate we want them to make it an experience to remember, whether that means excellent food, rare wines, cocktails from our cutting-edge menu or just an opportunity to take in the stunning London skylines while enjoying a truly British afternoon tea.”

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

Potager on why they choose local

• WHO: Teri Rippeto, owner
• WHAT: a restaurant & wine bar that serves only local, seasonal food
• WHERE: 1109 North Ogden Street, Denver, Colorado 80218, USA

“Our menu changes with what's in season locally, and we're very strict about that. We use local produce and local meat. We have an on-site garden and I also have one at home, but it's a network of people that grow food for us. I mostly go and pick it up – I have to be close enough to go and get it and come back. A lot of people I meet at the farmers' market. I want to know who they are – I want to have a relationship with them. We spend years becoming friends.”

To read more about Potager, visit their Truth, Love & Clean Cutlery profile here. Chef Paul Warthen answers the TL&CC Q&A, below.

Potager, Colorado, USA

Paringa Estate on two dishes they love

• WHO: Lindsay McCall, owner
• WHAT: a fine dining winery restaurant that brings its terroir to the table
• WHERE: 44 Paringa Rd, Red Hill South, Victoria 3937, Australia

“Flinders Island wallaby tartare with caper emulsion, crispy quail egg, and rye: this is a truly Australian dish of pasture-fed wallaby who are virtually carbon neutral thanks to their unique digestive system and are at harmony with their natural environment with very little impact upon the land compared to domesticated livestock. Their water consumption per kilo of edible meat is 70 per cent less than sheep, and almost 90 per cent less than beef. The gathering of wallabies are restricted on a quota basis that is reviewed annually and is independent of market demand. These quotas are based on population size observations, trends, and long term climate forecasts.

“Grass Whiting with pommes anna, grenobloise, garlic puree, and sea parsley: with this dish we incorporate foraged sea herbs, which really define a lot of our cooking. Early morning foraging along the coast for sea herbs is a normal routine for us – we find pig face, samphire, sea parsley and sea mustard.”

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

Paringa Estate, Victoria, Australia

Roots on a very unique initiative

• WHO: Giulio & Christy Sturla, chef/owners
• WHAT: a degustation restaurant championing local & seasonal cuisine
• WHERE: 8 London Street, Lyttelton, Christchurch 8082, New Zealand

“We started Eat New Zealand, formerly known as ConversatioNZ to put New Zealand on the world map for food. EatNZ is a collective of New Zealand's chefs, producers, media, tourism and event operators, who have all been inspired to create a national platform to promote and champion our best food, drink, and culinary tourism opportunities. New Zealand is such a beautiful country, with beautiful soil, land, water, air, and people. We have some of the best produce in the world and we want it to be world-renowned. We want culinary tourism to exist right alongside nature tourism. We organise collaborative events where chefs cook together to share ideas and techniques. We have an annual symposium where we continue to have conversations about our food systems. We have created a website which is the landing place for New Zealand food, allowing people to create an itinerary as they move around the country. We hope to keep inspiring people about the quality of New Zealand food and encourage them to come here to experience it.”

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

Roots, Christchurch, New Zealand

Rutenberg on foraging

• WHO: Yizhar Sahar, chef/owner, Hilah Ronen Sahar, owner
• WHAT: a terroir restaurant offering nose-to-tail meat, locally foraged plants & self-grown produce
• WHERE: Old Gesher, Israel

“We are passionate about local foraging. We forage year-round about sixteen different foods, from wild mustard to capers, which are used in our dish of salt-cured beef strips with foraged capers and cured lemon spread. We also grow fruits, vegetables, and herbs in our garden next to the restaurant.”

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

Rutenberg, Old Gesher, Israel

OWL Bakery on their historical ties

• WHO: Susannah Gebhart & Maia Surdam, owners
• WHAT: Small bakery with sourdough breads, laminated pastries, seasonal fare, coffee & tea
• WHERE: 295 Haywood Road, Asheville, North Carolina 28806, USA

“Education is important to us. OWL owners Susannah and Maia met because of a shared interest in oral history and Appalachian foodways, and created a shared vision for OWL to become a space for educational pursuits and discovery. We have used the bakery to teach our community about the history of colonial-era ‘Election Cakes’, for example. After two years of being open, we offer regular workshops that focus on the craft of baking, as well as other topics such as the history of bread and beer.”

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

OWL Bakery, North Carolina, USA

Strattons Hotel on thoughtful food

• WHO: Les & Vanessa Scott, Hannah & Dominic Hughes
• WHAT: a boutique hotel, restaurant, and on-site café deli offering cool contemporary style with originality
• WHERE: 4 Ash Close, Swaffham, Norfolk PE37 7NH, UK

“We believe that food should be fresh, tasty and wholesome as well as absolutely delicious. Care and thought has gone into the preparation of all our food and as well as the screening of fresh produce we use a great amount of wholefoods, organic wherever possible. Fruit and vegetables used in the hotel are partially grown in on-site gardens, and eggs come from nearby free-range chickens who are fed organic local corn supplemented with vegetable scraps from the kitchens. In buying local produce we can save food miles, an important factor in reducing our carbon footprint a basic target of our environmental policy. Food is tastier, fresher and relevant to the landscape in which the hotel is situated.”

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

Strattons Hotel, Norfolk, UK