Franzina Trattoria describes its food ethos

• WHO: Pietro Franz, chef, & Stefi Taormina, co-owner
• WHAT: A Sicilian trattoria in London
• WHERE: 395 Coldharbour Lane, London SW9 8LQ, UK

“Sicilian cuisine is essentially peasant food. We use little meat or dairy products. Vegetables and oily fish are our staples, together with fresh herbs and olive oil. Whenever possible we buy local, seasonal and sustainable produce. We are firm believers in ‘growing with our neighbours’, so we hire and source as near to the restaurant as we can. When unavoidable, we import produce from Sicily, direct from producers we have personally met and whose produce we have checked.”

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

The Chairman Restaurant explains the essence of Cantonese cuisine

• WHO: Danny Yip, owner & Kwok Keung Tung, chef
• WHAT: Delivering the essence of Cantonese cuisine: freshness

• WHERE: 18 Kau U Fong, Central Hong Kong

“The essence of Cantonese cuisine is freshness. That is why, as much as possible, we use local ingredients, products from local condiment stores and seafood from local fishermen. We create those sauces that we can prepare on our own in our kitchen. We also have a small farm of our own in Sheung Shui, which is used as a venue for curing preserved meat and making different kinds of pickles. There is no shark fin, sea cucumber or bird's nest on The Chairman's menu, simply because we consider the other delicacies more interesting, and more eco-friendly.”

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

The Chairman Restaurant, Central Hong Kong

Liberté on the importance of second chances

• WHO: Amy Hamilton, chef
• WHAT: A Parisian love letter to the Great Southern, written with good drinks & small plates

• WHERE: 160-62 Stirling Terrace, Albany, Western Australia 6330, Australia

“I care about supporting passionate people. Liberté was always going to be a vehicle that allowed me to express what I am passionate about – and that is food first and foremost, but secondly the people behind the food, whether it be the small producer who makes the wonderful sheep's yoghurt for our sheep’s yoghurt mousse, or the staff who help make that mousse appear on the table. I guess you could say I'm also passionate about underdogs, whether that be through supporting misunderstood ingredients, such as widely-criticized fish species, or simply good people that need the benefit of a second chance, just like Liberté did when I took over in 2014. It was a beautiful idea that just needed someone to believe in it and give it a second chance.”

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

Liberté, Albany, Western Australia

Mosquito Supper Club champions food that tells a story

• WHO: Melissa M. Martin, chef/owner
• WHAT: A Cajun restaurant that seeks to redefine what it means to feed people
• WHERE: 3824 Draydes Street, New Orleans, Louisiana 70115, USA

“Food has to tell a story for me. I believe in seeing history and a community in every plate. Our shrimp okra gumbo is the gumbo I know. My mum made it every Sunday from okra put away from the summer's crop. It is both simple and achingly hard to execute, but this dish is symbolic of history. It rings of an African Senegalese soup and reminds us of the connectivity of a food chain.

“Our blackberry dumpling with ice cream tells the story of my childhood, when my parents ran an ice cream stand at the local fair. We would take our bowls of ice cream over to the blackberry dumpling stand and have a dumpling added to our bowl. Our ice cream is one hundred per cent local, aside from the vanilla beans we procure. The blackberries we pick from my grandparents’ land in Cocodrie, Louisiana. When they are in season we forage as much as we can and freeze them for desserts to come.”

To read more about Mosquito Supper Club visit their Truth, Love & Clean Cutlery profile here.

Mosquito Supper Club, New Orleans, Louisiana, USA

Fauna celebrates local suppliers

• WHO: Ibrahim Tuna, chef/owner
• WHAT: A neighbourhood restaurant serving seasonal healthy food

• WHERE: Küçükbakkalkoy Mahallesi Işıklar Caddesi, Ahmet Muhip Dranas Sokak, No:9/B 34750 Ataşehir, Istanbul, Turkey

“We use local and organic products as far as we can. Our pesto is exceptional, made with pine nuts from villages in the Ayvalik Kozak plateau. We use Buffa buffalo milk mozzarella, burrata and ricotta, produced daily in Kandira, near Istanbul. Our free-range eggs, used in our pasta and ravioli dough, come from Fatma Denizci, an organic farm in Sile Ovacik village, just north of Istanbul. The chickens are fed with flaxseed, pomegranate seeds, hazelnut pulp, squash seeds, corn, salt and marble grit.”

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

Fauna, Istanbul, Turkey

The Whale Wins walks us through their key passions

• WHO: Renee Erickson, chef/owner/author
• WHAT: A bright, airy spot that roasts up the best bounty of the beaches & farms of the Pacific Northwest
• WHERE: 3506 Stone Way North, Seattle, Washington 98103, USA

“We are most passionate about choosing quality ingredients to roast in our wood-fired oven (a six-foot-diameter Mugliani from Italy). We like to keep things simple (but interesting!) to really highlight the amazing things that happen when wonderful ingredients are roasted with such high heat in such a special way. We strive to give our guests a feeling of abundance and celebration no matter what the occasion is – a memorable experience with warmth, delicious food and great care.”

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

The Whale Wins, Seattle, Washington, USA

Pasture shares its eco-friendly initiatives

• WHO: Ed & Laura Verner, co-owners
• WHAT: A small, independent restaurant focused around an open kitchen & fire
• WHERE: 3/235 Parnell Rd, Auckland, New Zealand

“We are a vegetable-forward establishment. We have six worm farms and we support a small, local company to collect and commercially compost our green waste. We sort and pay for our soft plastic and polystyrene to be collected and commercially recycled. From our butter to our bread, to vinegars and ferments, we make as much as we possibly can in-house. We use manuka wood (an abundant wood source in New Zealand) from managed forests as our main cooking fuel. We also have an induction stove for environmental reasons.”

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

Pasture, Auckland, New Zealand