“Our ambition is to welcome guests so that they enjoy a coherent and unique experience of history, culture and gourmet food.
“The ingredients we use must taste of themselves and look like themselves. Raw, pure and local are the elements that make up the formula of our vegetable and herb-based kitchen, reflecting the location of the castle and its proximity to nature. These local ingredients such as herbs, mushrooms and vegetables, which we pick in the fields, forest, from our herb garden and on the beach, contribute constantly to new dishes and new taste experiences.
“We want to contribute to the continued development of Nordic cuisine, and at the same time add a personal and local touch focusing on the terroir of Lammefjorden. Our ambition will always be to create, maintain and develop a local cuisine that cultivates the story and specific characteristics and qualities of our own terroir.”
To read more about Dragsholm Slot, visit their Truth, Love & Clean Cutlery page here.
“At de Tuinkamer, we cherish diversity and incorporate everything that nature has to offer. All kitchen staff work in the gardens for at least two hours a week. We believe you will become a better chef if you know what it takes to sow, care, and raise your vegetables, rather than simply ordering them by the crate from the wholesaler. It makes a huge difference for our guests as well – our staff can explain what is on the plate, not only how it is prepared, but also where it grew and when it was harvested.
“The kitchen is run on green electricity and uses no gas. We reduce food waste by offering a set menu, meaning we don’t need to keep a large amount of perishable ingredients in stock. Waste from preparation goes to the compost heap and is used to give back to the soil where we took the harvest. If we use red meat, it is sourced from biological producers or from the wild.
“Foraging for such things as wild flowers and mushrooms is an important part of Alwin’s life. We also source from sustainable, biological or ecological producers wherever possible and use sustainable fish and seafood. We do not use meat that has been raised without respect for the wellbeing of the animal.”
To read more about De Tuinkamer, visit their Truth, Love & Clean Cutlery page here.
De-Tuinkamer (Schuinesloot, Netherlands)
“We are passionate about finding new ingredients, discovering a forgotten vegetable on a farmer's land and talking to customers about gastronomic traditions and new flavours.
“We believe that being a vegan and vegetarian restaurant is a big move toward sustainability – reducing meat and fish consumption is the future! Talking about vegetables and using seasonal, local products is the best way to help the environment and the small, local economy.
“We are the founders of the Slow Food Movement in Barcelona and organize a Slow Food Earth Market every Saturday morning which connects normal citizens with small producers. We also work with other communities in order to get more small producers into the city. It's often difficult for them to sell their products here in Barcelona but we try to help them by creating a network of sellers and buyers.”
To read more about Rasoterra, visit their Truth, Love & Clean Cutlery page here.
Rasoterra (Barcelona, Spain)
“All of the dishes on the menu at Rutenberg are made from scratch. The restaurant buys everything possible locally to invigorate local suppliers – from tailors and artisans to farmers. Our kitchen offers many vegan options and focuses on foraging and local produce. We work with local, ethically-raised cattle and lamb growers using a nose-to-tail methodology, thereby introducing many new and less popular cuts of beef and lamb.
“Foraging is a big part of our focus as well as our organic garden and fruit grove. We choose our vegetables on a daily basis from our own garden or source directly from local farmers. We also make a point of using imperfect produce and work with preservation methods and fermentation."
To read more about Rutenberg, visit their Truth, Love & Clean Cutlery page here.
Rutenberg (Old Gesher, Israel)
“Our produce is one hundred per cent seasonal and local. We work with multiple regional small-scale growers and foragers, and create our menus in response to what is available in the moment. We feel that our job is to let the food tell a story of the land it came from – our coastlines and mountains, farms and valleys, and of the people who spent so much effort growing, tending and foraging. We are privileged to be a small part of that story.
“Sustainability is the driving ethos of Burdock & Co. This is reflected in all of our food sourcing, such as serving only Ocean Wise certified, sustainably-harvested seafoods and local ethically-raised animals. To approach these kinds of foods sustainably means that we are not only harvesting and raising them in a responsible way, but we also need to eat less of them. Our menus are vegetable-forward, and when we use seafoods or animal foods, they are part of the palate of the whole dish, not the focus. We use the off-cuts and under-utilized parts so that there is little waste but lots of flavour."
Burdock & Co. in the country: On Sunday, August 18, chef/owner Andrea Carlson will be collaborating with Glorious Organics to host an alfresco plant-based fundraising dinner in support of the Fraser Common Farm. Guests will be welcomed with refreshments, a guided tour of the farm and ending with an exceptional seated dinner for ninety prepared by Chef Andrea. For more information and tickets to this great event, click here.
Food Network Canada 'Big Food Bucket List' In more exciting news, Burdock & Co was featured on the Food Network Canada’s latest show, hosted by John Catucci, Big Food Bucket List in series one, episode ten, which aired on June 21, 2019.
To read more about Burdock & Co, visit their Truth, Love & Clean Cutlery page here.
Burdock and Co (Vancouver, Canada)
“We try our best to support local producers and nurture their efforts, also reducing our carbon footprint with minimal imported ingredients. Our vegetables come from organic farms within a fifteen minute radius of our restaurant – milk and cheese are locally produced and honey is harvested from the jungles of Borneo.
“Besides lowering our carbon footprint through minimal use of imported produce, we consider all options and work creatively so that every part of a vegetable, fish or fowl is used or repurposed. We have minimal waste – fermenting, dehydrating and pickling what we can’t serve fresh. Local customers still hold a high regard for imported red meats such as Wagyu, but we choose to offer an alternative by serving local duck.
“We’ve always strived to lead the way in Malaysia by establishing an ambiance which allows our customers to dine in a casual and fun setting, highlighting our local produce, constantly trying to be more sustainable and also nurturing our team to practise these values in a creative manner.”
To read more about Sitka Studio, visit their Truth, Love & Clean Cutlery page here.
Sitka Studio (Kuala Lumpur, Malaysia)
“We are vegetarian, vegan, plant-based, meatless – call it what you will, for us what we serve is just good food.
“At Hillside Kitchen we have always used the lesser-known types of fish that are not over-fished, we also focus on suppliers that use sustainable fishing techniques. We work directly with farmers and growers within a 150 kilometre radius, choosing only those that use sustainable farming techniques. We also forage for a significant amount of our ingredients and maintain a garden at the back of our restaurant – both of which have a huge influence on our menus.
“We offer a creative, inclusive style of cuisine that pushes the boundaries of modern New Zealand dining. We are focused on celebrating ingredients in their own right, not as a substitute for meat. We express our passion through ingredients, but it is the people from beginning to end that make our experience here special.”
To read more about Hillside Kitchen, visit their Truth, Love & Clean Cutlery page here.
Hillside Kitchen (Wellington, New Zealand)
A very warm Truth, Love & Clean Cutlery welcome to two new Australian restaurants; The Long Apron at Spicers Clovelly Estate and Restaurant Botanica at Spicers Vineyards Estate. They now join two other TL&CC restaurants from the sustainably-focussed Spicers family – Homage and The Peak.
(L) The Long Apron (Montville, Queensland) and (R) Restaurant Botanica (Pokolbin, New South Wales)
Visit their profiles and get to know them!
“This is a dish that has been on the menu at DOSA Fillmore ever since I started here”, says Chef Arun Gupta. “We use sustainably-farmed fish from the Pacific north-west and lightly smoke/roast the fish on a stove-top smoker. We pair the soft texture of the fish with moilee sauce – a classic South Indian curry, which we then fold in whatever fruit happens to be in season at the time in Northern California – we have used guava, peaches, apples and even squash. All in all, I think the dish does a great job of representing how we use classically Indian ideas and flavours, then apply local products and modern techniques to create a cuisine that is all our own."
For the curry
Heat all but 1 tbsp coconut oil (which you will save for the fish) in a medium sauce pot.
When oil is shimmering drop in mustard seeds and let pop.
Add fenugreek, fennel, red chilli and curry leaf and continue to cook for 30 seconds to 1 minute.
Add onion, tomato, ginger, garlic, and peaches and cook until vegetables are well cooked but not brown.
Add turmeric and continue to cook for one minute.
Add coconut milk and bring to a simmer over low to medium heat.
Season to taste with salt and serve warm with rice underneath Arctic char.
For the char
Preheat oven to 350°F degree.
Season generously with salt, pepper, cumin and chilli powder.
Cook on a tray with a rack skin side up for 8-10 minutes until just cooked through.
Peel off skin (if the fish is cooked the skin should peel off easily) and finish with salt and chilli powder.
Serve on top of rice and peach moilee.
Chef Arun Gupta | Slow roasted Arctic char with peach moilee
“Opened in 2011 by Chef Jody Williams and housed within the historic and charming West Village neighbourhood of New York, Buvette has been the spot to walk in at any time of day to enjoy an espresso, a lunch with an old friend, or a cocktail at the bar in the early hours of the morning. We are inspired by European traditions that honour a history of craft and design, where each delicious detail evokes a sense of story, place and delight.
“We source locally at every possible opportunity and have cultivated strong relationships with some incredible local and regional farmers, cheesemongers, bakers, and artists over the years.”
To read more about Buvette, visit their Truth, Love & Clean Cutlery profile here.
“Locality goes hand-in-hand with seasonality. If you’re truly buying local, you will always get items that are in-season. The quality will be higher, the ingredients better tasting, meaning they don’t need to be over-prepared. This idea is at the core of Craft. We partner with local farms and the Grow NYC Greenmarkets to source the freshest ingredients of the season from trusted sources. We write our menus based on ingredients in season each and every day, and use simple preparation techniques to let the flavours of the season shine.
“We support local farms, vineyards, families, and markets. Looking beyond broad labels alone, we get to know each one of our partners personally to ensure quality, responsibility, and respect behind the ingredients we source. We also pride ourselves on the community we’ve built here at Craft. Within our walls we have team members who have been with us for over seventeen years – including entire families. We also take pride in the education we provide young chefs, offering a solid platform and mentorship to rise in their own careers.”
To read more about Craft, visit their Truth, Love & Clean Cutlery profile here.
Craft (New York, New York, USA)
“Flavour. At the end of the day, that's what we're after. But it just so happens that if you're pursuing great flavour – truly jaw dropping, delicious flavour – you're also pursuing the right type of ecology and the right type of agriculture. They're really one in the same. Our goal is to cook more in harmony with the land and create a culture of eating in a way that reflects that.
“We try to focus less on labels and more on the ethos of a farm or producer. It goes back to that dialogue, where we're able to ask questions and really understand the needs of each supplier. That connection is much less quantifiable than a sticker that says ‘organic’ but the payoff is much bigger.
“Blue Hill sources from over forty different farms and has supported New York's Greenmarkets and their farmers for over twenty years, and with Blue Hill being so close to the Union Square market, we've been able to foster some very close relationships with those individuals. It gives our cooks and front of house a lot of great exposure to many types of farms and food producers.”
To read more about Blue Hill, visit their Truth, Love & Clean Cutlery profile here.
Blue Hill (New York, New York, USA)
“We were one of the only retail businesses in our neighbourhood when we opened our doors in 1997. We were joined by Detroit-owned businesses on our block and became the most diverse community of business owners and customers in the country. Our business has always been a gathering place for the community, where we aspire to make every person who walks through the door welcome.
“In addition to purchasing local produce, we have always searched out local artisan food businesses, including jam, honey and potato chips. In many cases we were their first customer and nurtured them while they grew and learned their business. It has been gratifying to see many succeed and created a huge amount of goodwill in the community. We use one hundred per cent organic flour in all Avalon products and we were an early supporter of the urban agriculture movement."
To read more about Avalon Breads, visit their Truth, Love & Clean Cutlery profile here.
Avalon Breads (Detroit, Michigan, USA)
“Our community. It's why we do what we do. Working with our neighbours to bring the best of what's available locally to the table, showcasing the specialties of our region, supporting our local economy, and hosting guests for a great meal.
“In all that we pursue, first and foremost we are here to add value to our community. It's why we believe in buying local. There are obvious reasons to buy local – ingredients at peak freshness, quality that we can literally handpick from the field, and reducing our impact on the environment. What is not always obvious is that buying local extends well beyond the plate. We are supporting other small business with our dollar. We are reinvesting in what has made us successful: the people in our community.
“Lawrence is a special place, full of special people. Our pub family is second to none. These are creative, savvy, hard-working individuals who are passionate about the industry and it's our pleasure to provide an environment that supports their growth.”
Recent news: Merchants Pub & Plate are celebrating three first place awards in the Best of Lawrence: Best Chef, Best Dish and Best Happy Hour! In addition to its first place finish, our Brussels sprouts dish has been voted the #1 Most Iconic Dish by Lawrence Magazine. Don’t miss the winning dish recipe included this week!
To read more about Merchants Pub & Plate, visit their Truth, Love & Clean Cutlery profile here.
Merchants Pub & Plate (Lawrence, Douglas County, Kansas, USA)
“At St. Mark's Chop Room we are obviously very passionate about our steak but we are also, maybe more so, passionate about the quaint neighbourhood hang out we have become. A simple nook that people can escape to for attentive service and delicous food. The overall feel and concept just warms us and we love bringing that to our guests.
“St. Mark's to us is not just a place for gathering but a place we believe that makes a positive impact in our local community. We are constantly grateful to be able to give to local charities and donations of meals, or our time to support causes we all believe in. We are a small team and being able to work together and grow together is very important to us.
“Environmentally, by keeping ninety-five per cent of our products local we know we’re cutting down on how much fuel, and how long it takes for our food to get to us. We also only work with local food purveryors who practice organic growing or raising of their cattle.
“Iron Horse Ranch and Ted Davis really are the reason this place exists. Ted, along with his mother, has been keeping this place going since the early eighties. They started with an unknown breed and raised it in a way that was different at the time, but believed it was the right way of doing it. Now they really have some of the best beef you will ever have and it's because of their dedication for three decades that we are able to have this amazing product.”
To read more about St. Mark’s Chop Room, visit their Truth, Love & Clean Cutlery profile here.
St. Mark's Chop Room (Nichols Hills, Oklahoma, USA)
“We source as many ingredients locally as we can and have developed relationships with local farmers. Our Waygu beef is local, our lamb comes from Moriarty which is just down the road – I've been sourcing from them for almost fifteen years. Many of our mushrooms are grown in Taos and we try to source as much as we can with vendors at the amazing Santa Fe Farmers' Market. Sourcing organic, chemical free and humanely raised produce and animals is the only way to cook. It has been my consistent philosophy and it hasn't wavered.
“Because of our location in the high desert, water use is a factor in our restaurant. We ‘recycle’ water from guests’ water glasses to water the plants and flowers. I've done it every summer since I started and it's a small thing, but it counts. We use corn-to-go utensils and paper-to-go boxes as well as paper straws. It's the little things that add up."
To read more about The Compound Restaurant, visit their Truth, Love & Clean Cutlery profile here.
The Compound Restaurant (Santa Fe, New Mexico, USA)
(vegan + gluten free )
Every year these Brussels sprouts are recognized as one of the most iconic dishes of Lawrence, Kansas, and most recently rated the #1 Dish in town. Delicious in its simplicity, and deeply satisfying in its flavours and textures, this dish hits all the notes.
A quick note, at the restaurant we fry our Brussels sprouts but you can achieve a similar texture by lightly coating sprout halves in a vegetable oil and laying them flat in one layer on a greased sheet tray and roasting at 400°F for 25-30 minutes, or until well caramelized and crispy.
Mix all ingredients together. You’ll have more sauce than you need so save it for the next batch! Keeps in the fridge for several weeks.
Cashew pieces, roasted and salted. Dried apricots, chopped.
Toss roasted Brussels sprouts with enough sauce to coat and garnish with cashews and dried apricots.
Chef T.K. Peterson, Merchants Pub & Plate (Lawrence, Kansas, USA)
11 July 2019
04 July 2019
From Britain to Latin America: this week's feature restaurants
04 July 2019
Sautéed Wild Mushrooms, Goats Cheese, Toasted Sourdough
04 July 2019
O ovo, coconut froth, eggnog ice-cream and crunchy mini-coconuts by São Paulo's Maní restaurant