The Vicarage

• WHO: Steven Tuke, executive chef
• WHAT: Locally-sourced produce with a menu driven by responsible local gardeners, foragers & farmers
• WHERE: Knutsford Road, Holmes Chapel, Cranage, UK

“We are very aware of our carbon footprint and our environment and have managed to reduce our energy bills by installing activity switches to our washrooms, passages and public area lighting. We banished both plastic straws and cocktail sticks, changing instead to paper straws and wooden cocktail sticks. Our chef's garden produces organic vegetables and herbs using our own compost. We have also worked with suppliers to reuse packaging and have actually saved money whilst being responsible. Additionally, we have adapted our menu to include a fish mixed grill consisting of whatever our day-boat suppliers manage to catch, as well as offering more wild game and fowl.”

Christmas at The Vicarage Whether you’re looking for a venue for your work Christmas party, a delicious family lunch on Christmas Day, a cracking party with friends on New Year’s Eve, or a romantic festive break, The Vicarage is the perfect destination. Find out more here.

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

Transformer Fitzroy

• WHO: Laki Papadopoulos & Mark Price, owners
• WHAT: Super smart vegetarian & vegan restaurant in backstreet Fitzroy
• WHERE: 99 Rose Street, Fitzroy, Melbourne, Victoria, Australia

“Reducing waste is an important step when designing a new dish for our restaurant. How we can incorporate the off-cuts in other dishes or stocks and sauces is always a consideration. We believe that not serving meat at the restaurant has a positive impact on the environment by minimizing the carbon foot print of our establishment.

“Using organic and biodynamic produce not only aligns well with the ethos of the business, it also usually tastes the best and has the most easily discernible provenance. Knowing where the produce we serve at the restaurant has come from and the care with which it has been treated is key to the experience we want our guests to have.

“At Transformer we not only espouse the healthy benefits of eating a predominantly plant-based diet, but we also offer around 90 percent of our menu either vegan or with a vegan option. We also provide a range of cold pressed tonics and elixirs to bolster the immune system and aid in digestion.”

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

Transformer Fitzroy

Al di la Trattoria

• WHO: Anna Klinger, chef/co-owner & Emilano Coppa, co-owner
• WHAT: A Northern Italian trattoria focusing on simply-prepared seasonal ingredients
• WHERE: 248 Fifth Avenue, Brooklyn, New York, USA

“We have a network of farmers that we buy produce and eggs from in the area, and we are frequently at the local farmers' market – we do our best to source locally whenever possible. Our pork products come from Heritage Foods, who work with farms who are deeply concerned about the welfare of their animals; we also use sustainable seafood from Pierless Fish.

“I love that neighbours have been coming to our restaurant since opening in 1998. They come when they're in need of a quick meal during the week and to celebrate a special occasion. We are proud to participate in numerous charity events throughout the year supporting our community and local organizations that help provide food and shelter to the homeless.”

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

Al di la Trattoria

Salopian Inn

• WHO: Karena Armstrong, chef & Alex Marchetti, sommelier
• WHAT: Casual, wine-region restaurant with eclectic, seasonal cooking
• WHERE: 5 McMurtrie Road, McLaren Vale, South Australia

“Small, constant changes for larger impact is a key focus for us. Asking the local dairy company to put cream into ten litre buckets for us instead of smaller packaging, changing the plastic kitchen containers to recycled plastic, and asking small suppliers not to pack in plastic.

“We have a very simple ethos of 'use it all'. Green waste is returned to our very own ¼ acre garden where it becomes compost then is returned to the soil. The food we grow comes to work with Karena, meaning our food miles are kept very low. Our garden is at the heart of everything we do and the driving force of Salopian Inn.

“Our menu changes all the time to reflect what is in season. Often there is only enough of a particular crop, such as globe artichokes, to have a dish for three days – ensuring customers taste what is truly in season within our region. Seasonality forces the kitchen to be creative, we preserve, ferment and pickle to help when the garden is in between crops.”

Get to know Chef Karena Armstrong a little better in this week's Q&A!

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

Salopian Inn

Elpiniki (Gourmet Goat)

• WHO: Nick & Nadia Stokes, founders/owners
• WHAT: Cypriot dishes using sustainable British ingredients
• WHERE: Borough Market, Rochester Walk, London, UK

“All of our ingredients are thoughtfully sourced. Every dish served at Elpiniki is a flavour memory connecting us with the past and giving our future a chance, because what we do and what we believe in is cooking in harmony with our environment.

“We are partnered with a local growing community at Forty Hall Farm in north London who provide our seasonal produce. When it comes to meat we believe in the ‘eat better quality meat less often’ approach. All of our meat is of the highest quality, sourced within the UK. All of our kid goat comes from surplus billies from the dairy industry and is free-range. We only buy direct from the farm – Gourmet Goatling in North Yorkshire. Our Veal comes from surplus calves – using only Compassion in World Farming (CIWF) certified ‘rose’ veal direct from Westons farm in Devon.

“We are proud to say that we have very little food waste at Elpiniki. We plan meticulously each day what will be prepared so that we either sell out or that it can be used the following days. On the rare occasions we do have food left over on a Saturday then this is given to the charitable organization Plan Zheros.”

News: "Multi-award winning Gourmet Goat, now Elpiniki, has had a makeover following a move to a new location within Borough Market. Just ten metres opposite our old place, we now serve a wider range of sustainable Cypriot dishes. We also serve local wines and ales, direct trade coffee and tea."

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

Elpiniki