Mosquito Supper Club

• 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, USA

“Our dinners are about celebrating the fishing industry in Chauvin, Louisiana and revolve around seafood. All of my family were in fishing and I've made it my life work to celebrate and educate on the realities of this work. One year every single shrimp we served was from Lake Boudreaux in Terrebonne Parish – caught by my cousin. We prefer inland shrimp caught by small trawling vessels rather than the larger gulf trawling double-rigged boats. I have used the same crab purveyor for ten years. If this small family in Lafitte does not have crab because of weather or family illness, then we do not have crab on the menu. We know our fishermen, crabbers, and oyster purveyors – we know the bayous and waterways they come from. We know when the weather has been rough and the product is not available and we make adjustments for those times.

“Ninety-nine per cent of all of our vegetables, seafood, vinegar, sugar, eggs, etc, are local. We go to great lengths to ensure that we hand-pick each ingredient and know the farmer, fisher or producer the product is coming from. We research each given producer and ensure our ideals align with each other – and sustainability.”

Stay tuned for The Mosquito Supper Club cookbook which will be published in Spring 2020 by Artisan Books.

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

The Bookshop

• WHO: Brothers Dorian, chef & Edwin Kirk, visionary
• WHAT: A passion-project focused on crafting honest food using locally-sourced seasonal ingredients
• WHERE: 33 Aubrey Street, Hereford, UK

“We believe that food is much more than just fuel, it’s about bringing together family, friends and the community. From supporting fellow independent businesses, to organizing annual events and creating a sense of giving we unite our community. We have built trusting relationships with those around us. By fostering partnerships with local farmers who grow produce specific to our needs, fostering connections with craftsmen who inject life and soul with their skills in ceramics, art and horticulture, and fostering a drive for the independent business culture, we ensure a reliable source of supply and demand within our community. As we grow, so too will the breadth and depth of these relationships.

“Alongside our passion for serving stunning food, we are also highly conscious of the need to constantly improve and reduce our impact on the planet. All our energy is from renewable sources, our waste oil is turned into bio-diesel, our suppliers are local, and we have eliminated single-use plastics. Our plan is to keep this way of thinking going so we can help make the world a better place, showcase exquisite local food, and continue to support local businesses and our community."

News:

"The Bookshop have recently re-launched with a sharp, new look and extended food offerings which celebrate organic vegetables and grass-fed steak, with the addition of a greater choice of seasonal fish, vegan and gluten-free dishes. We continue to follow our ethos of ‘local first’, meaning we can help grow a community through food. Go ahead and book your table here."

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

The Bookshop (Hereford, UK)

gēn 根

• WHO: Johnson Wong, chef/owner & Javi Tan, head chef
• WHAT: Modern Malaysian community restaurant
• WHERE: 68, Lebuh Presgrave, 10400, Georgetown, Penang, Malaysia

“At gēn 根, we value the idea of keeping true to our roots using local ingredients to encourage younger generations to better understand Malaysia's gems and artisanal produce. gēn 根 recreates nostalgic flavours using bold innovative cooking methods that will bring up memories that are held dearly by Malaysians – be it childhood memories or ancestral delicacies. Chef Johnson wants to showcase his experience throughout the food industry that will translate to new Malaysian Flavours on the plate. To bring the idea to life, gēn 根 will be shifting to a new location where we will be sharing the same roof with The Prestige Hotel in Georgetown.

“At our current location Chef Johnson presents a new concept named gēn 根 Communal Table. The idea of a communal table was the brainchild of Chef Johnson who wanted to serve comfort food that is made to share amongst family and friends in a communal table setting. gēn 根 Communal Table features Malaysian homegrown produce and local flavours in an all-new à la carte menu.”

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

gēn 根 (Georgetown, Penang, Malaysia)

Sardine Eatery + Bar

• WHO: Mark Briggs, chef/co-owner
• WHAT: A local seafood restaurant with East Gippsland at its heart
• WHERE: 3/69 Esplanade, Paynesville, Victoria, Australia

“Telling the story of where our produce comes from is an important factor in the dining experience of our restaurant. We are lucky to have some of the finest vegetables in Lindenow – and the happiest chickens we have ever met – just down the road at Forge Creek Free Range. Fresh produce is the essence of our menu and we work closely with local producers to serve the best produce East Gippsland has to offer.

“We have also recently begun fundraising for Beyond Blue who provide mental health information and support to Australian’s by donating $1 per takeaway coffee sold.”

Event:

Land to sea – Sardine x Hogget : 25th and 26th September A collaboration of two of Gippsland’s best, celebrating the abundance of produce that both East and West Gippsland have to offer. Trevor Perkins of Hogget Kitchen will join Mark Briggs of SARDINE eatery + bar in this sold-out event. These incredible chefs will create and execute a four-course sensory feast designed to delight. Enjoy an exceptional dining experience in a relaxed regional restaurant by the water, great local wine and a feast of fresh, local seafood and delicious Gippsland produce.

To learn more about Sardine Eatery, visit their Truth, Love & Clean Cutlery profile here.

Sardine Eatery + Bar (Paynesville, Victoria, Australia)

The Farmstand Market & Cafe

• WHO: Tricia Houston, chef/owner
• WHAT: A farm-to-table restaurant, bar & market
• WHERE: 9914 Old Union Road, Union, Kentucky, USA

“We believe in the local farmers and our local cottage producers – we believe in a local food system. We have the Ohio Valley Food Connection farmers bring produce direct to our door and we also have our own raised garden beds right here on site.

“We take less than perfect produce and cut out imperfections, have all eco products for takeout, we recycle and compost – we are doing everything we can to be as sustainable as possible."

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

The Farmstand Market & Cafe (Union, Kentucky, USA)

Fleurs Place

• WHO: Fleur Sullivan, restaurateur
• WHAT: For naturally good food
• WHERE: 169 Haven Street, Moeraki, Palmerston, Otago, NZ

“We live in a 'food bowl' here, not only abundant with naturally occurring food sources, there are also local families whose ancestors came to the area as miners and labourers who have acquired land for market gardening. This has been worked by the same families for generations often cultivating ethnically-diverse produce to add to the local abundance.

“The approach from the outset of the restaurant was firmly rooted in sustainability. In fact the restaurant would not have happened if not for Fleur moving to the area and wanting to ride along on the fishing boats working locally and moored in the Moeraki bay. When confronted by the enormous amount of waste that occurred when filleting fish on the boats she thought; there must be something that can be done with all of the fish-bodies, skin, frames, offal etc, which was just being thrown overboard. That now gets turned into 150+ litres of fresh fish stock per month which is used as a base throughout the menu. Even our building on the point – which is virtually surrounded on three sides by the water’s edge and houses the restaurant – was approached from a sustainable point of view. No toxic glues or paints were used in its construction and the floor is composed of sand with a plant-based sealant. All of the timber is reclaimed, window frames, doors and fittings are all up-cycled along with the tables, chairs, crockery and cutlery.”

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

Fleurs Place (Moeraki, Otago, New Zealand)

Liberté

• 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

“When I opened Liberté I knew I had a responsibility to myself, my staff along with the producers and customers of this region. I needed to make dishes that were shaped firstly from regional produce. The produce had to inform the dishes and in doing so celebrate and give voice to all the wonderful small producers and people out there that help make the Great Southern such a special and unique place to live.

“I'm passionate about discovering small producers and creating dishes that give them a voice and I'm passionate about creating a sense of community. Where possible we source the bulk of our food menu through local producers and our wine list has a heavy focus on small Great Southern producers. We will never use produce that is not in season, therefore our menu changes regularly according to seasonal influences."

Take a look at Amy’s mouth-wateringly good recipe for truffle honey fried chicken this week!

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

Amy Hamilton, head chef & owner of Liberté (Albany, Western Australia)