gēn 根 describes two delicious dishes

• WHO: Johnson Wong, chef/owner & Javi Tan, head chef
• WHAT: A modern Malaysian community restaurant

• WHERE: 68, Lebuh Presgrave, 10400, Georgetown, Penang, Malaysia

“Cuttlefish with prawn oil, dried shrimp, cucumber and kale: This is a very simple dish that demonstrates our food philosophy – there are not too many elements in one dish and it allows the ingredients to maintain their natural flavours. We thinly slice the local cuttlefish like a noodle, top it with crispy shrimp and compressed cucumber, and serve it with a prawn head broth.

“Pineapple with soya, red chilli, coconut and kaffir lime: This dessert is both sweet and savoury, and represents our Malaysian childhood. We ferment the pineapple with soya and red chilli and serve it with ginger crumble, coconut ice cream and a pineapple kaffir lime chip.”

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

Halsetown Inn tells all about supporting local suppliers

• WHO: Stuart Knight, chef & Julia Knight, manager
• WHAT: A country pub serving good food with local ingredients

• WHERE: Halsetown, St Ives TR26 3NA, Cornwall, UK

“We try to source produce as close as possible to the restaurant in terms of food miles, or use companies which are based in Cornwall. We source cider vinegar from a supplier a few hundred yards away. We use Trink Dairy who are just about a quarter-of-a-mile away. Our asparagus is sourced from Splattenridden Farm a half-a-mile away. We serve Cornish drinks, ales, gins, and cheeses.”

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

Halsetown Inn, Cornwall, UK

Webster House talks preserving produce

• WHO: Shirley Bush Helzberg, owner & Brandon Winn, chef
• WHAT: A Romanesque historical Kansas City landmark transformed into a dining destination

• WHERE: 1644 Wyandotte Street, Kansas City, Missouri 64108, USA

“We have been working diligently to up our game with the preservation of products. Curing meats and fermenting vegetables is an area we have made great strides in and plan to improve going forward. We also strive to purchase more local products, with an emphasis on less desirable plants – seconds, if you will – and cuts. Lastly, we hope to intrigue our guests by using new techniques that celebrate these less popular items.”

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

The Webster House, Kansas City, Missouri, USA

Putia Pure Food celebrates its community

• WHO: Dominique Rizzo, owner & Yngve Muldal, executive chef
• WHAT: Family-friendly dining with a focus on whole, fresh foods

• WHERE: Shop 4 /17 Royal Parade, Banyo, Brisbane, Queensland 4014, Australia

“Being of Italian heritage, hospitality has been with me all my life. At Putia, we are focused on welcoming anyone of any age and social dynamic. We are wheelchair-friendly, stroller- friendly and dog-friendly, we offer discounts for children and have a kids’ play corner with educational colouring books, a cooking set and books about food. We offer a twenty dollar early bird breakfast menu to locals to encourage them to come in for a healthy meal before work. We also love to feed and support our staff, so most of our surplus food in the way of cakes and muffins, or food we can't keep, goes to our staff and their families.”

To read more about Putia Pure Food visit their Truth, Love & Clean Cutlery profile here.

Putia Pure Food, Brisbane, Queensland, Australia

Domestic on sustainable practices

• WHO: Christoffer Norton, head chef/co-owner; Ditte Susgaard, sommelier/co-owner; Christian Neve, restaurant manager/co-owner & Morten Rastad, R&D/co-owner
• WHAT: Regional food served in a cosy & intimate atmosphere
• WHERE: Mejlgade 35 B, 8000 Aarhus, Denmark

“We buy our products from local organic farms and buy sustainably-caught fish. We forage for wild herbs, flowers and more that we use to season our dishes. We brew our own beers, cider, and non-alcoholic juices and are also cooperating with Njord Gin to create new spirits. We try to find new ways to use any leftovers to minimize food waste too, with techniques such as pickling, fermenting and salting.”

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

Domestic, Aarhus, Denmark

Bvlgari II Ristorante Luca Fantin talks giving back

• WHO: Luca Fantin, executive chef
• WHAT: A contemporary Italian restaurant in Tokyo

• WHERE: Bvlgari Ginza Tower 9F, 2-7-12, Ginza, Chuo-ku, Tokyo, 104-0061

“We believe that supporting children is very important, therefore, we work with St. Luke Hospital, Kids Earth Fund and a local orphanage. With St. Luke Hospital, we bring cakes to celebrate their annual Christmas party. With Kids Earth Fund, we organize art workshops followed by lunch with children and their parents. With the orphanage, we organize pizza cooking classes, to teach the children how to cook easy, delicious food.”

To read more about Bvlgari II Ristorante Fantin visit their Truth, Love & Clean Cutlery profile here.

Bvlgari II Ristorante, Tokyo, Japan

Lockeland Table on spreading the love

• WHO: Cara Graham, owner, & Hal Holden-Bache, chef/owner
• WHAT: A neighbourhood restaurant focusing on relationships between community, environment, staff & family

• WHERE: 1520 Woodland Street, Nashville, Tennassee 37206, USA

“Every year we adopt a family for Christmas. Last year we were able to partner with our community YMCA and adopt five families. We also partner with the YMCA to provide healthy cooking classes. We participate in many charity events throughout the year, such as a recent event where we raised funds for our local dog shelter, EastCAN. And we take the time to be involved in our children's school events such as providing lunch for teachers. This year we were able to provide an entire classroom with iPads with funds raised during our Community Hour and other events.”

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

Lockeland Table, Nashvillem Tennassee, USA