This week's seven featured TL&CC restaurants

06 November 2018

Be inspired by seven marvellous members of the Truth, Love & Clean Cutlery Collective.

Bin 707 Foodbar on celebrating local produce

  • WHO: Josh Niernberg, chef/owner & Jodi Niernberg, owner
  • WHAT: a restaurant focused on seasonal Colorado cuisine in downtown Grand Junction
  • WHERE: 225 North 5th Street, Suite 105, Grand Junction, CO 81501, USA

“Locality is of paramount importance to our concept and mission, not only developing lasting partnerships with our purveyors, but working hand in hand with our larger distribution centres (like Sysco) to be able to fill the transportation needs to that enable us to use regional and local products and encourage them to ‘stock’ and market such items to other restaurants in the area.”

To read more about Bin 707 Foodbar visit their Truth, Love & Clean Cutlery profile here.

Dragsholm Slot on full-circle fare

  • WHO: Mads Hylleholt Boettger, owner
  • WHAT: a stunning and historic castle with a quality restaurant
  • WHERE: Dragsholm Allé 1 4534 Hørve, Denmark

“Our kitchen is inspired by the cycle of Lammefjorden, a former body of water on Denmark, and the correlation which we see in nature that surrounds us. For example, Galloway oxen graze on the areas around the castle all year round. The oxen keep the beach clean and eat out of the ground, where there are mussels and oyster shells from the time when there was water in Lammefjorden. In the summer, we use our own honey to baste the beef, and we like to prepare dishes with various herbs, which the ox has also eaten while it was grazing. In this way we conclude a cycle that was formerly started in our own backyard.”

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

Dragsholm SlotDragsholm Slot

No.1 Bent Street by Mike on ethical, sustainable sourcing

  • WHO: Mike McEnearney, chef/owner
  • WHAT: A wood-fired farmhouse kitchen in Sydney’s CBD
  • WHERE: 1-7 Bent Street, Sydney, New South Wales 2000, Australia

“We choose produce from small suppliers that can trace their entire chain of production. We believe in a full circle and not only look at the quality of produce but also its livelihood and whether it will be there tomorrow. Produce such as veal often features on the No.1 Bent Street menu as it is an alternative to beef. This is due to the dairy trade culling bobby veal inhumanly for dog food and other uses. We believe it is important for us to use this meat honourably and responsibly in order to decrease the demand for beef which in turn will enable beef farmers to farm responsibly, subsequently lowering the price of beef and making it more available to everyone, rather than just the elite. We also source vegetables directly from farmers and are not fussed about shape and size but more about flavour and the farmer’s ability to produce at their peak.”

To read more about No.1 Bent Street by Mike, visit their Truth, Love & Clean Cutlery profile here.

No.1 Bent StreetNo.1 Bent Street

Helen Browning’s Royal Oak on diversity

  • WHO: Tim Finney, manager, & Helen Browning, owner
  • WHAT: a pub, hotel, & restaurant on an organic Wiltshire farm
  • WHERE: Cues Lane, Bishopstone, Swindon SN6 8PP, UK

“Equality is very important to us. We are a female-dominated business and there is no obvious pay differential at any level between genders. Culturally, we are diverse only in that we are completely non-discriminating – we took on a rural pub whose staff and customers displayed prejudice at any opportunity. We are now a comfortable place for anyone of any gender definition, race or faith.”

To read more about Helen Browning’s Royal Oak, visit their Truth, Love & Clean Cutlery here.

Helen Browning's Royal OakHelen Browning's Royal Oak

Laura on cooking with the seasons

  • WHO: John Gandel, owner & Phil Wood, culinary director
  • WHAT: refined & artful dining with a peninsula sense of place
  • WHERE: 3649 Frankston-Flinders Road, Merricks, Victoria 3916, Australia

“Here on the Mornington Peninsula we are surrounded by farms, orchards, groves and wineries. What is in season determines what is featured on our menu. Each course highlights an agricultural or natural strength of the region – land and garden, vineyard, ocean, livestock, orchard and dairy. We want to be a true representation of this beautiful part of Australia where every farm and winery is normally not more than ten minutes from the sea. This approach requires us to be in close communication with our suppliers about how, for example, a particular crop is going. We also have a kitchen garden on the property, and have plans to expand how we’re using it.”

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

LauraLaura

Hole Doughnuts on making a healthier doughnut

  • WHO: Hallee Hirsh & Ryan Martin, co-owners/operators
  • WHAT: donuts made to order in an open kitchen using organic, local, seasonal ingredients
  • WHERE: 168 Haywood Road, Asheville, NC 28806, USA

“Our doughnuts are made with organic ingredients and we have no diet sugars available – only raw organic cane sugar and honey. Our doughnuts are also unique in that they are glazed quite thinly. We like to feature the flavour and texture of the dough above the sugar. We fry our doughnuts in non-GMO rice bran oil, with a high viscosity that doesn't cling to our doughnuts, resulting in a less greasy product. We are very strict about keeping high fructose corn syrup and ingredients containing it out of our shop.”

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

Hole DoughnutsHole Doughnuts

Rickys River Bar & Restaurant on their waste reduction strategies

  • WHO: Ogilvie Group/owners, Josh Smallwood/chef
  • WHAT: Noosa riverside dining that's local all the way
  • WHERE: 2 Quamby Place, Noosa Heads, QLD 4567, Australia

“Reducing waste and minimizing our impact on the environment is a priority here at Rickys. Some of the initiatives we have been working on over recent years include producing our own mineral water, using the entire vegetable/animal where possible (including creating stocks with fish/ bones, which are then used to make sauces), and composting all food waste unable to be used during the cooking process.”

To read more about Rickys River Bar & Restaurant, visit their Truth, Love & Clean Cutlery profile here.

Rickys River Bar & RestaurantRickys River Bar & Restaurant


Previous posts

06 November 2018

Mike McEnearney, chef and owner of Sydney, Australia’s No. 1 Bent Street by Mike, tells us about his food journey, seasonal cooking and the ingredients he loves to work with.

06 November 2018

Sharing truth and love each week with the amazing, inspiring initiatives of our restaurants.

06 November 2018

We asked New Normal Bar + Kitchen's Darryl Naidu, to answer the Truth, Love & Clean Cutlery Questionnaire. There are only two rules – you have to tell the Truth, and do it with Love.

30 October 2018

We asked Sixpenny's George Papaioannou , to answer the Truth, Love & Clean Cutlery Questionnaire. There are only two rules – you have to tell the Truth, and do it with Love.