Anchovy on what matters most to them
WHERE: 338 Bridge Road, Richmond, Victoria 3121, Australia
“The food at Anchovy remains most important to me. It reflects my heritage and background, and acts as the channel through which I express myself. As a restauranteur, other aspects of the restaurant such as service, beverage and atmosphere work hand-in-hand with the food to make Anchovy what it is. However, the food dictates everything from the direction of the restaurant through to the style of service we offer. The flavour tones and textures of the food have a direct influence on the drinks list; the style of the food is loosely classified under everyday comfort and that allows us to offer a friendly low-key service that is similarly refined; the menu is about pitching producers and their produce to customers in the best possible light.”
To read more about Anchovy visit their Truth, Love & Clean Cutlery profile here.
The Captain’s Galley on using local produce
“All of our fish and seafood are sourced in our home port of Scrabster, including all seaweed and shells, which are foraged from local beaches. All of our cheeses, beers and spirits are sourced locally. Our meat offerings are unfarmed (ducks, pheasants, venison), sourced from well-managed local estates and in-season only. Even our salt – Isle of Skye Sea Salt – and vinegar – Orkney Craft Vinegar – come from local businesses.”
To read more about The Captains Galley, visit their Truth, Love & Clean Cutlery profile here.
The Captain's Galley, Scrabster, Scotland
Black Dirt on conscious cooking
“Everything we have done has been about sustainability. We’re not just using organic ingredients and ethically-raised heritage breeds. I am extremely conscientious about what goes into our trash, including food scraps. I’m very aware of the disrespect of a life that has been given by an animal if we let it go bad, overcook it, don’t bring it to fruition or don’t use the whole animal. Our entire menu is small farm.”
To read more about Black Dirt visit their Truth, Love & Clean Cutlery profile here.
Black Dirt, Missouri, USA
Don Julio on quality produce
“At Don Julio we specialize in grilled beef from grass-fed animals. We only use seasonal products from local producers, and we use all of the meat entering the restaurant, producing fresh and dried sausages. Our sustainability program also includes making bread and using the excess fat from our meat. At Don Julio, nothing is lost, everything is transformed.”
To read more about Don Julio, visit their Truth, Love & Clean Cutlery here.
Don Julio, Buenos Aires, Argentina
Acorn on two dishes that highlight their food waste philosophy
“We feature dishes that show how the whole plant can be used, dramatically reducing waste. Our Whole Cauliflower dish is an example of this; it contains one cauliflower, broken down and served in a variety of ways, including roasted florets, truffled puree, a molasses-pickled core, braised leaves and fenugreek croquetta. Our Old Donkey Carrot dish shows how to use a vegetable that is usually rejected as animal feed and turn it into something gourmet.”
To read more about Acorn, visit their Truth, Love & Clean Cutlery profile here.
Acorn, Bath, England
Brick Farm Tavern on changing the food system paradigm
“We have chosen to combine three of the most difficult businesses involved in feeding our community: a farm, a restaurant and a retail market. We feel that changing the paradigm in our food system is so incredibly important that we spare no effort to constantly improve what we do and how we do it. We are not perfect and nowhere near the finish line, but our commitment to our customers is to provide great tasting food that meets our mission. Our tag line is ‘the food you want from the farmer you know’. This food is local, healthy, sustainable, humane, responsible and delicious. This farmer is conscientious, driven, community-focused and ever-improving."
To read more about Brick Farm Tavern, visit their Truth, Love & Clean Cutlery profile here.
Brick Farm Tavern, New Jersey, USA
Café Murano on their environmental initiatives
“We work with all our suppliers to minimize packaging. All of our meat is wrapped in pink paper and delivered in cardboard boxes, our fish is iced-up in iced boxes which are then recycled, and our veg is either sent in its natural picking state or wrapped in paper and delivered in boxes. Our Italian suppliers are excellent at reusing the boxes that they deliver the dry good in – if it’s not damaged, it is perfectly good to reuse. We are working hard to try to eliminate all single use plastics from our sites by end of December 2018. We are working with our cleaning company to source products that are environmentally-friendly where possible, we recycle most of our waste - organic, glass, paper and wood. With deliveries, we avoid where possible to order second deliveries – instead we jump on our bike and head to our sister restaurants to help us when we are in a pickle.”
To read more about Café Murano, visit their Truth, Love & Clean Cutlery profile here.
Café Murano, London, England
28 November 2018
Four Truth, Love & Clean Cutlery restaurants were celebrated at the 2019 Trencherman’s Awards in Devon, UK.
22 November 2018
Members of the Truth, Love & Clean Cutlery Collective share their inspiring initiatives and beliefs
22 November 2018
Sharing truth and love each week with the amazing, inspiring initiatives of our restaurants.
22 November 2018
We asked Paringa Estate's Lindsay McCall, to answer the Truth, Love & Clean Cutlery Questionnaire. There are only two rules – you have to tell the Truth, and do it with Love.