Acorn

• WHO: Richard Buckley, owner/chef & Jamie Taylor, chef
• WHAT: A vegan restaurant without any vegan clichés. Modern gastronomic food made entirely from plants
• WHERE: 2 North Parade Passage, Bath, Somerset, UK

“We are vegan, which is about as environmentally conscious and sustainable as it gets. We work closely with a few local organic cooperatives, many of which grow crops exclusively for us. All of our produce is ethically sourced – it's the only way it should be.

“We feature dishes such as our whole cauliflower which shows how the whole plant can be used, thereby dramatically reducing waste, or our Old Donkey Carrot dish which shows how to use a vegetable – normally rejected as animal feed – and turn it into something gourmet. As most of our main produce is local, our food miles are very low.

“At Acorn, we want to reverse vegan clichés by creating clever, modern food that just happens to be made from plants.”

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

Bin 707 Foodbar

• WHO: Josh Niernberg, chef/owner & Jodi Niernberg, owner
• WHAT: Restaurant focused on seasonal Colorado cuisine
• WHERE: 225 North 5th Street, Suite 105, Grand Junction, Mesa, Colorado, USA

“The entire menu at Bin 707 Foodbar is based around locality and we actively pursue new products and dishes designed to promote our region. Grand Junction is the heart of Colorado's Grand Valley – a fertile oasis in the desert. We’re surrounded by agriculture, whether it be from farms, orchards, or wineries, which allows us to develop strong relationships to our ingredients and our suppliers.

“Almost our entire menu is made from scratch, with the exception of some charcuterie and artisan cheese selection, ensuring that every meal enjoyed at Bin is fresh, high-quality, and locally sourced.

“We have emphasized our sourcing efforts to not only supply for ourselves, but to also encourage other local restaurants to join with us, ensuring that delivery trucks are kept full both ways, making it easier to put local and regional products into rural kitchens.”

To read more about Bin 707, visit their Truth, Love & Clean Cutlery profile here.

Bin 707 Foodbar (Grand Junction, Colorado, USA)

Level One

• WHO: Mat Fitch, Chad Hanson & Kate Rowlands, owners
• WHAT: Modern Asian-inspired cooking & cocktails
• WHERE: 131 King William Street, Adelaide, South Australia

“At Level One we are passionate about our sustainable practices. We believe it’s important to understand our corporate and social responsibility to reduce our impact on the environment wherever possible. By creating a culture of environmental awareness amongst our staff and carrying that culture forward as we examine our own practices, we are on track to reach our goal of becoming a zero-waste business and reducing our carbon footprint as much as possible.

“We also use a minimal-waste approach in our menu design. By buying in whole products and using as many elements as possible, we can ensure little is wasted. We focus on using local and seasonal produce – if something is out of season, the dish is adjusted accordingly. By utilizing as many local ingredients as possible, we are able to limit our non-locally sourced ingredients to unique ingredients that aren't available in South Australia.”

Upcoming events at Level One:

"We are proud to announce the Families in Wine Dinner Series. Celebrating the wonderful family relationships that work in the South Australian wine industry, each dinner will be a relaxed opportunity to spend time with the winemakers while learning more about their product and their story." To find out more or to book your table click here.

"Our new South Australian Omakase option offers a chance for diners to experience some of the best produce our region has to offer, with every course featuring a hero ingredient reimagined with Chef Josh Kim’s distinctive modern Asian flavours." Take a look at the South Australian Omakase Sample Menu or click here to make your booking.

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

Level One (Adelaide, South Australia)

Three Hares

• WHO: James Ratcliffe, owner & Nina Matsunaga, chef
• WHAT: Café, bistro, & bakery focusing on quality seasonal produce
• WHERE: 57 Main Street, Sedbergh, Cumbria, UK

“Our passion is pure and simply food and drink with Nina’s homemade cakes, quality sourdough, homemade soups, salads and much more. We have a mutual passion for it, and everything related like service, farming methods, finding new products, experimenting with flavour. I strongly believe you can taste the landscape in a dish; the weather, the animal, the grass, the soil all contribute to the final product. We use a lot of fruit and veg grown by domestic gardeners and allotments – we use fresh, and preserve what we can as it hits the peak of its season.

“We have also recently opened The Black Bull, here in Sedbergh where we extend our celebration of local produce, landscape and history alongside our philosophies and ideas about the ethics of locality and sustainability. We have developed a kitchen garden and are lucky enough to have begun working with a local young man who is applying some very different techniques to his own crops. We’re now looking into various varieties, especially local, to play with yield and flavour.

“Aside from the food we’re also developing our wine list to take on this ethos – looking at farming methods, techniques, sulphur and sugar content, pesticides, fertilizers, organic and biodynamic.”

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

James Ratcliffe, owner & Nina Matsunaga, chef at Three Hares (Sedbergh, Cumbria, UK)

Hole Doughnuts

• WHO: Hallee Hirsh & Ryan Martin, co-owners/operators
• WHAT: Donuts made to order in an open kitchen using organic, local, seasonal ingredients
• WHERE: 168 Haywood Road, Asheville, North Carolina, USA

“The mountains of Western Northern Carolina are rich with a deep history and culture. We love where we live and we choose to highlight the ingredients and producers that represent this unique region. From Sorgum syrup to paw paws (a native fruit) and elderberries, we find delight in the sweetness of this heritage. Also, the current craft/artisanal culture of Asheville makes for an exciting community of makers to collaborate with.

“We source local, non-homogenized grass-fed milk and chocolate milk, as well as local free-range eggs and are so grateful that local farmers are growing more exotic flavours such as ginger and turmeric. We purchase large volumes of these as well as other fruits and herbs that are difficult for the farmers to market as time out of the ground makes them less visually appealing. We then dehydrate much of this surplus (herbs, ginger, turmeric, berries, stone fruits etc.) to preserve their flavour and prevent waste.

“We honour people's time and unique imprint onto our business, which is most tangibly represented in the shape of our doughnuts. No two doughnuts are the same – every single one is hand shaped, not mechanically stamped – and every team member shapes them in their own way. We also let our team coordinate the scheduling of shifts to accommodate their rich personal lives. We allow and encourage employees to take time off for any reason, never requiring any particular availability. We fill in for each other as needed, working like a family.”

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

Hole Doughnuts (Asheville, North Carolina, USA)

OXO Tower Restaurant, Bar and Brasserie

• WHO: Jeremy Bloor, executive chef
• WHAT: Restaurant, bar, and brasserie offering the very best in modern British cuisine
• WHERE: Barge House Street, London, UK

“Over the past years we have worked hard to reduce our CO2 emissions and we have an extremely environmentally-friendly kitchen – which received a CEDA award when it was first opened. Like any food business we work hard to reduce food waste, and encourage guests to take home plate waste. While we offer red meat, we have worked hard to increase our vegetarian offerings and have featured an all-vegan set menu to encourage guests to reduce their intake of animal products.

“We use British and local London suppliers wherever possible and use a range of foraged ingredients in our dishes throughout the year – often using produce grown in our pastry chef’s garden. Being registered with the SRA, we work hard to avoid using endangered fish and seafood on our menus and ensure we change our menus seasonally to avoid using a species when spawning.”

Summer Market Menus:

"Join us in the Restaurant or Brasserie for our Summer Market menus, which both feature mouth-watering summertime dishes and a refreshingly moreish tipple to go alongside." Find out more or reserve your table here.

To read more about OXO Tower Restaurant, Bar and Brasserie, visit their Truth, Love & Clean Cutlery profile here.

Oxo Tower Restaurant, Bar & Brasserie (London, UK)

Rickys River Bar & Restaurant

• WHO: Ogilvie Group, owners & Josh Smallwood, chef
• WHAT: Noosa riverside dining that’s local all the way
• WHERE: 2 Quamby Place, Noosa Heads, Queensland, Australia

“Our menu features many fresh seafood dishes – line caught by local fishermen and delivered by boat direct to our jetty on Noosa River. We are also lucky to have access to sustainable coastal resources such as sea herbs and sea plants which are available along the coastline of Noosa and the Sunshine Coast. We also take care to train our team about foraging and connecting with nature responsibly.

“Reducing waste and minimizing our impact on the environment is a priority here at Rickys. We produce our own mineral water which has enabled us to reduce the waste associated with bottled water in the restaurant. Where possible we use everything – for example, vegetables, fish bones and meat bones are used to make stock instead of being thrown out. We also actively reduce our food waste by ensuring that everything not used during the cooking process is kept for composting and sent to Maravista Farm – a property in the Noosa Hinterland growing organic and heirloom produce.”

To read more about Rickys River Bar & Restaurant, visit their Truth, Love & Clean Cutlery profile here.

Rickys River Bar & Restaurant (Noosa Heads, Queensland, Australia)