Neolokal

• WHO: Maksut Askar - chef, partner
• WHAT: A modern take on Anatolian cuisine, using contemporary techniques and thinking
• WHERE: Salt Galata Museum, Arap Cami Mah. Bankalar Caddesi 11/1 - Karakoy/Beyoglu, Turkey

"At Neolokal, we believe in order to achieve the taste of the past we need to follow the same paths that have been there through the ages. Therefore we work with the best seasonal products which offer the best taste and are produced by good, fair and just farming. We have a garden where we apply and learn what mother earth offers us within the seasons and we seek out the producers that have been supplying the same quality products for generations. We do not only try to sustain products but also traditions, habits and cultures."

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

The Riverford Field Kitchen

• WHO: Guy Singh-Watson, founder
• WHAT: Dedicated to making seasonal organic veg the star of every plate
• WHERE: Wash Barn, Buckfastleigh, UK

"We are dedicated to growing and eating seasonally. Our food tastes great because we harvest and eat in tune with the British seasons. Everything that we grow is selected for flavour. Our set menu changes daily depending on what is in abundance in the surrounding fields, truly celebrating seasonal produce. If we don't grow it ourselves, we source as locally as is sensible. The Riverford Field Kitchen has its own garden and polytunnel metres away from the restaurant. Our polytunnels allow us to grow delicate salad and veg year round without artificial heat or light. Growing our own not only allows us to serve you veg that’s truly fresh from the soil, but also lets us experiment with using every part of the plant, leaving minimal waste."

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

The Riverford Field Kitchen, Buckfastleigh, UK

Mezze Bistro + Bar

• WHO: Nancy Thomas, founder/proprietor
• WHAT: Contemporary seasonal American cuisine supporting independent farmers using sustainable practices
• WHERE: 777 Cold Spring Road, Williamstown, Massachusetts, USA

"We source as much as possible from farmers, food producers and artisan cheesemakers within a fifty mile radius. Most of the food we buy is within a fifteen minute car ride. We most recently began our own growing program on the property producing small crops of fruits, vegetables, herbs and edible flowers. Our kitchen team forages in the most responsible ways that we can. Keeping our dollars within the community and contributing to the success of local businesses is very important to us – it supports our hardworking growers and producers and provides us with superior ingredients that we use to create beautiful food for our guests. We choose seafood that is fished or farmed in ways that have less impact on the environment and work with a fishmonger who personally curates a daily selection of native, seasonal, sustainable and premium seafood based on freshness, harvest method and harvest location."

Recently Nick Moulton, chef at Mezze Bistro + Bar, won $36K in two episodes of Guy's Grocery Games on US television channel Food Network. Nick was a second-time champion on the show where he took home the winning prize of $20,000, a few weeks after his first winning of $16,000 on 13 March. Nick will compete in a third round of Guy’s Grocery Games with a date soon to be announced.

To read more about Mezze Bistro + Bar, visit their Truth, Love & Clean Cutlery profile here. Chef Nick Moulton shares two of his go-to summer recipes, see below

Mezze Bistro + Bar, Williamstown, USA

Project Forty Nine

• WHO: Lisa Pidutti & Rocco Esposito, owners
• WHAT: A restaurant bringing the country to the city
• WHERE: 107 Cambridge Street, Collingwood, Victoria, Australia

"Our menu is delivered by seasonality. Our hearts are in north-east Victoria where we strive to support this emerging region and communities where we can. However, consistency also drives us, so where we can we support the north-east, otherwise we try our hardest to work with Victorian producers. We have planted olive trees on our farm which are not ready as yet, and are in the early stages of setting up our own sustainable farm, however this will take time and patience. We have amazing and loyal customers that share their bountiful seasonal produce, like quinces and figs, from time to time. We have a forager who sources local food elements for our dishes. We choose mainly to source ethically-farmed produce and work with like-minded suppliers when and where we can."

To read more about Project Forty Nine, visit their Truth, Love & Clean Cutlery profile here.

Project Forty Nine, Melbourne, Australia

Maní

• WHO: Helena Rizzo, chef/co-owner
• WHAT: A modern & casual restaurant with sophisticated dishes focused on Brazilian ingredients
• WHERE: Rua Joaquim Antunes, 210, São Paulo, Brazil

"Maní is a restaurant celebrating Brazil’s diverse food culture. The name of the restaurant is associated with manioc (cassava), an ingredient that symbolizes Brazil and one of the most versatile that we know of. In addition to manioc, we use many other native products, such as cashew, Brazil nut, a variety of peppers, palm oil, arrowroot, the honeys of native bees and açaí. We use leafy greens and vegetables in a way that respects their anatomy, without needing to give them an unnatural form, thus avoiding waste and using practically everything. What is not used goes into the food for employees, to avoid waste. Our chicken is organic and our fish do not come from trawling. We do not buy fish that is threatened by predatory fishing and only purchase whole fish that are in season."

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

Maní, Sao Paulo, Brazil

Hentley Farm Restaurant

• WHO: Lachlan Colwill, head chef
• WHAT: Regional fine dining with a strong sense of place
• WHERE: Corner Jenke Road & Gerald Roberts Road, Seppeltsfield, Australia

“Our menu is based around sustainability and changes as available produce does. We grow herbs, fruits and some vegetables on the property, as well as forage for as much as we can. I strongly believe restaurants should pick their location based on the produce available in the region and forge their style around making that produce work. Gone are the days of every chef wanting to cook with foie gras and imported caviar. By not offering a choice menu in the restaurant we are able to drastically reduce the waste and closely monitor volumes of food ordered. It's very important to us to use as many quality local products as possible. This goes for all things from coffee beans (roasted just over the hill from us) and tea, to our hand-made cups, saucers and plates."

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

Hentley Farm Restaurant, Seppeltsfield, Australia

Fin & Pearl

• WHO: Tom Morales, owner
• WHAT: Fresh seafood restaurant committed to sustainable sourcing & eco-friendly operations
• WHERE: 211 12th Avenue South, Nashville, Tennessee, USA

“Fin & Pearl uses Bear Creek Farms, a sustainable grass-fed cattle and hog farm in Leiper's Fork, Tennessee, just outside of Nashville. Their cows and hogs are stress-free, antibiotic-free, and farmed using gentle methods. We value fair trade, organic and non-GMO products. As the seafood industry has become increasingly difficult to regulate, the restaurant is committed to working exclusively with purveyors that provide the highest quality fish caught by small, privately owned boats devoted to the sustainability of their catch. In addition to these relationships, Fin & Pearl follows the Monterey Bay Aquarium and NRDC seafood guidelines to ensure that we sustain the sea as much as the sea sustains us."

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

Fin & Pearl, Nashville, USA