Seven special restaurants share their passions, ideas and philosophy

Sitka Studio celebrates local suppliers

• WHO: Christian Recomio, chef
• WHAT: a modern restaurant serving a tasting menu inspired by Malaysian produce

• WHERE: 8-5A, Plaza Batai, Jalan Batai, Kuala Lumpur, Malaysia

“We love going to the local wet markets. The produce there is the freshest, and not only do these visits provide inspiration, but a chat with the vendors can also uncover new ingredients or new ways of presenting food. The vendors don't just sell, they have great knowledge about where each item comes from, how long it has travelled to get to the market, and how best to cook it.”

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

Fresh Sourdough Express Bakery & Cafe share their sustainable practices

• WHO: Donna & Kevin Maltz, owners
• WHAT: proudly serving local & organic food since 1982

• WHERE: 1316 Ocean Dr, Homer, Alaska 99603, USA

“Sustainability is a top priority in all aspects of our business practices, from sourcing goods to light bulbs. Some of our founding principles from 1982 were to never use toxic Styrofoam, recycle everything possible, re-purpose all we can, donate food waste to farmers, hire, buy, and serve locally, make things from scratch, and use organic food when possible. Also, to donate to environmental groups, educate our staff and clientele on the impact of our food choices, and – most importantly – to serve food with peace and love.”

To read more about The Fresh Sourdough Express Bakery & Cafe visit their Truth, Love & Clean Cutlery profile here.

Fresh Sourdough Express, Homer, Alaska

Ayna share their essential ingredient

• WHO: Nihal Sayın & Ezgi Güven, chefs/owners
• WHAT: a small, family-run all-day place cooking home-style food with a distinctive North Aegean style

• WHERE: Namik Kemal, Carsi cad. no: 22 Cunda Island, Ayvalik 10400, Balikesir, Turkey

“The pillar of our cuisine is olive oil. In Ayvalik, olive oil is so important to everyone. We cannot describe Mediterranean cuisine without it. We source our olive oil from a local family-owned company, Kursat. It is made from toxic-free, hand-picked olives, is certificated organic, and has a perfectly-balanced acidity.”

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

Ayna, Balikesir, Turkey

Oakridge Wines on what sets their homemade cheese apart

• WHO: Matt Stone & Jo Barrett, chefs
• WHAT: a free-range winery restaurant

• WHERE: 864 Maroondah Hwy, Coldstream, Victoria 3770, Australia

“Not long after starting at Oakridge we met a dairy farmer named Tyrone. He has twelve Jersey cows on pasture in Launching Place, about twenty minutes from the restaurant. He does things just right, looking after the cows and giving them the care they need to be happy and healthy. The yields of the milk change through the seasons, especially when the cows are calving, as the calves are left with their mothers until they’re ready to move on. We wanted to support Tyrone and showcase his milk, so under the guidance of some friends we learned how to make cheese, starting with fresh cheeses then moving to a full program of bries, washed rinds and semi-hard cheeses, and all of our dairy products. We collect the milk from the farm in buckets that we return each week, so the whole process generates no waste.”

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

Oakridge Wines, Coldstream, Victoria, Australia

Alchemilla on what matters most to them

• WHO: Alex Bond, chef/proprietor
• WHAT: Modern British food with an emphasis on seasonal ingredients, particularly vegetables

• WHERE: 152 Derby Road, Nottingham NG7 1NF, UK

“We grow some of our own vegetables and herbs – currently we are using fennel, perennials, allium, calendula, nasturtium and woodruff – and also source produce from the walled garden at Belvoir Castle, including soft fruits, herbs, and small vegetables. Our main vegetable supplier is Fruit Basket, who are local in West Bridgford and grow their amazing produce on their Nottingham farm. We have a greenhouse next to the restaurant planned for this year and a rooftop garden for next. Sourcing from within the UK is really important to us and we try to keep ninety-nine per cent of our ingredients from within the UK.”

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

Alchemilla, Nottingham, England

The Olfactory Inn on substance over size

• WHO: Simon Burr, chef & Lauren Alexander
• WHAT: a country cottage restaurant with a personal touch

• WHERE: 35 High Street, Strathalbyn, Soouth Australia A 5255, Australia

“The Olfactory Inn is small in stature but amply-built in her offerings. We are a regional cottage restaurant staunchly dedicated to working with local producers. We are tiny and get satisfaction in cutting up our old paper menus into two-inch wide strips to handwrite our customer’s accounts. They love the gesture and the recycling it represents, keeping it as a memento of something quite 'old school' in the very digitized world we now live... It’s either that, or bagged up for winter to light the restaurant’s open fires.”

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

The Olfactory Inn, Strathalbyn, South Australia

Phoenicia Diner on community initiatives

• WHO: Michael Cioffi, owner & Christopher Bradley, chef
• WHAT: a 1960s diner that celebrates ingredients from the Catskills & Hudson Valley

• WHERE: 5681 New York 28, Phoenicia, New York 12464, USA

“We sponsor many local organizations through donations and provide food for a variety of local events, from bike races to senior citizen lunches and Rotary Club dinners. We collaborate with the local theatre, Phoenicia Playhouse, and Festival of the Voice to host events and support local arts. We also participate with other nearby restaurants at the local high school to show off local food, and we happily to hire and mentor students.”

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

Phoenicia Diner, New York, USA