Market Bistro share their sustainability tips and tricks

• WHO: Lucy & Richard Golding, owners
• WHAT: Seasonal, sustainable British food

• WHERE: 11 Saturday Market Place, King's Lynn, PE30 5D Norfolk, UK

“We have recycling for all waste generated by the business and we compost our vegetable waste. Our coffee grinds go into the kitchen garden, which is looked after by our forager. We only use seasonal produce in our dishes, as most, if not all, of our items are sourced locally from British farms.”

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

Song Kitchen on the big picture

• WHO: YMCA New South Wales, Australia
• WHAT: Good food for a great cause

• WHERE: 5/11 Wentworth Avenue, Sydney, New South Wales 2000, Australia

“One hundred per cent of our profits are dedicated to the Young Women’s Christian Association (YWCA) and their mission to eradicate inequality; Song Kitchen is a place which supports women and stands with victims against domestic violence. It is our mission to create a diverse and decadent menu that pulls on the heart strings of every food connoisseur.”

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

Song Kitchen, Sydney, New South Wales, Australia

Rechberg 1837 celebrates Swiss produce

• WHO: Alexander & Raphael Guggenbühl, Celine Horst & Carlos Navarro, co-owners
• WHAT: A small restaurant in the heart of Zürich focusing on local products

• WHERE: Chorgasse 20, CH-8001 Zürich, Switzerland

“We are dedicated to using local products which were available in the markets of Zürich in the early nineteenth century. We aim to discover the real taste of our surroundings by working with products in their purest form. With a leaf-to-root approach, a strict no-food-waste policy and a selection of carefully-chosen producers, we ensure the responsible handling of our environment.”

To read more about Rechberg 1837 visit their Truth, Love & Clean Cutlery profile here.

Rechberg 1837, Zürich, Switzerland

5 Points Market & Restaurant share two menu favourites

• WHO: Jasper Ludwig & Brian Haskins, owners
• WHAT: A restaurant, market & bakery in Tucscon, Arizona
• WHERE: 756 South Stone Avenue Tucson, Pima, Arizona 85719, USA

“Huevos Rancheros is really a simple, iconic, hearty plate of food that has been sustaining folks in this region for a very long time. Ours is put together with a lot of intention and care, featuring house-roasted peppers and chillies, a cilantro-serrano pesto, locally-grown pinto beans, and freshly-pressed corn tortillas. It's very comforting, affordable, and nourishing.

“One Smoked Beet Sandwich is a highly successful vegan nod to barbecue. We're roasting and slicing beets from local farmers, smoking them in our 'designated vegetable smoker', then pairing them with vegan slaw and local pecan ‘cheese’ on our house-made sourdough ciabatta. It's a little messy and very well-rounded, as a good barbecue sandwich should be.”

To read more about 5 Points Market & Restaurant visit their Truth, Love & Clean Cutlery profile here.

5 Points Market & Restaurant, Pima, Arizona, USA

Ynyshir Restaurant & Rooms on their dining philosophy

• WHO: Gareth Ward, chef/owner
• WHAT: A destination restaurant between the mountains of Snowdonia & the beaches of the west coast

• WHERE: Eglwys Fach, Machynlleth, SY20 8TA Wales, UK

“We serve what Chef Gareth Ward calls: ‘alternative British snap’. Our mission is: Ingredient led. Flavour driven. Fat fuelled. Meat obsessed. It is no-bullshit dining with the most flavour we can get out of our dishes. Our philosophy is translated into every small dish we create, taking diners on a journey of flavours, textures and ingredients. The restaurant is open to the kitchen so diners are always a part of the experience – our chefs serve each dish and explain how it was created and describe the incredible produce that we use.”

To read more about Ynyshir Restaurant & Rooms visit their Truth, Love & Clean Cutlery profile here.

Ynyshir Restaurant & Rooms, Machynlleth, Wales, UK

Trorkuon on their local community

• WHO: Tim Pheak, chef
• WHAT: Restrained contemporary Cambodian cuisine served in a stylish boutique hotel dining room
• WHERE: Jaya House River Park boutique hotel, Riverside Road, Siem Reap, Cambodia

“We aim to use only the freshest seasonal Khmer ingredients. We grow mangoes, lemongrass and numerous herbs ourselves, and work with local suppliers, like organic farm Happy & Co Farm, to obtain the rest of our produce. We try to help the community in different ways, such as conducting daily river clean-ups and donating our used cooking oil to local organization Naga Earth to be turned into biodiesel.”

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

Trorkuon, Siem Reap, Cambodia. Copyright © Terence Carter

El Siboney Restaurant on their restaurant family

• WHO: Julio Delacruz, owner
• WHAT: Home-style Cuban cuisine, made from scratch
• WHERE: 900 Catherine Street, Key West, Monroe, Florida 33040, USA

“We are a small restaurant with a big heart. Everybody knows everybody, and everyone is welcome. Our staff has been the same for the last fifteen or twenty years, and our local customers are by far the best in the world – they come not only for the great food, but also to get away from the daily hustle and bustle in the Florida Keys. This place definitely belongs to them.”

To read more about El Siboney Restaurant visit their Truth, Love & Clean Cutlery profile here.

El Siboney, Monroe, Florida, USA