This week's feature restaurants on their ethos, ethics and eco-friendly actions

24 January 2019
Campo at Los Poblanos, Albuquerque, New Mexico, USA

Campo at Los Poblanos share their sustainable ethos

  • WHO: Jonathan Perno, executive chef
  • WHAT: A fine dining experience located on a historic organic farm in the Rio Grande Valley
  • WHERE: 4803 Rio Grande Valley Boulevard, NW, Los Ranchos de, Albuquerque, New Mexico 87107

“Our entire team is engaged on issues of the land and sustainability. We dedicate a lot of time to supporting local non-profits dedicated to food issues, water issues, education, historic preservation, tourism and economic development. New Mexico is a state with so many needs and we’re in a unique position where we can add value to these conversations as well as learn from them. We’ve hosted talks, tours, and other events to educate the public and raise awareness on sustainable practices. We educate our staff in-house and have sent them to organic farmer conferences and sustainable practice seminars locally and nationally. We also work with local volunteers on our organic farm on a weekly basis, during the growing and harvesting seasons.”

To read more about Campo at Los Poblanos visit their Truth, Love & Clean Cutlery profile here.

Cuca on local Indonesian ingredients

  • WHO: Kevin Cherkas, Chef Restaurateur
  • WHAT: Globally inspired, locally sourced tapas, cocktails and desserts
  • WHERE: Jalan Yoga Perkanthi, 80364 Jimbaran, Bali, Indonesia

“One hundred per cent of our produce comes from Indonesia. We have scoured the mountains, oceans and land since arriving in Bali six years ago to find world-class ingredients that make Indonesia delicious. From unique local fruits like mangosteen and papaya that grow ridiculously well, fresh soft shell crab from Kalimantan, a tropical version of my Canadian maple syrup made in the same way from coconut trees called palm nectar, fresh spices like keluak from toraja, to locally-produced dark cocoa mass that we craft into our own dark chocolate mousse. We are the most serious restaurant we know of that supports local products, crafts and suppliers.”

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

Cuca, Bali, IndonesiaCuca, Bali, Indonesia

Hogget Kitchen’s community initiatives

  • WHO: Trevor Perkins, chef/owner
  • WHAT: A regional restaurant singing in the key of Gippsland
  • WHERE: 6 Farrington Close, Warragul, Victoria 3820, Australia

“We are forecasting for a future community garden project, utilizing an on-site paddock for local businesses to share the space and grow organic produce together. They will share the plots and take responsibility for the planting, maintaining and farming of the garden. We are also looking to implement a community wood-fired bread oven for people to come to make and bake bread here at the restaurant.

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

Hogget Kitchen, Warragul, Victoria, AustraliaHogget Kitchen, Warragul, Victoria, Australia

Arepa Mia shares a dish that represents their philosophy

  • WHO: Lis Hernandez, founder, chef/owner
  • WHAT: Traditional Venezuelan in Southern surroundings
  • WHERE: 10 North Clarendon Ave, Suite A, Avondale Estates, Georgia 30002, USA

“One of the dishes that best represents my approach would be the Arepa Pabellón. This arepa is also inspired by the national dish in Venezuela. The meat is seasoned and roasted for twelve hours, then shredded and layered inside an arepa along with organic black beans that have been soaked overnight and cooked for hours until they're nice and tender. It also has fried sweet plantains, Queso de año (Venezuelan white cheese, shredded) and a little bit of our house-made cilantro sauce.”

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

Arepa Mia, Avondale Estates, Georgia, USA Arepa Mia, Avondale Estates, Georgia, USA

The Scarlet on their eco-friendly actions

  • WHO: Michael Francis, head chef
  • WHAT: A sustainable restaurant in the heart of the Scarlet Hotel
  • WHERE: Tredragon Road, Mawgan Porth, Newquay TR8 4DQ, UK

“The building was designed with a priority around sustainability. We have grey water harvesting, and underfloor heating. We made a conscience decision not to have air conditioning. We do not have gas in the kitchen and our heat system takes all the heat from the fridges and uses it elsewhere in the hotel. All paper for the menus is recycled and crockery, cutlery and glassware is all from within the UK. We have a natural pool which uses no chemicals – it is filtrated by the reeds around it. Every month we have a sustainability audit to ensure we are on track.”

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

The Scarlet, Newquay, UKThe Scarlet, Newquay, UK

Hærværk on old-fashioned cooking

  • WHO: Rune Lund & Emil Bahr, chefs, Mads Schriver, owner
  • WHAT: A small owner-driven restaurant with a changing menu
  • WHERE: Frederiks Allé 105, 8000 Aarhuc C, Denmark

“We tend to stick to the old crafts in our kitchen. Everything is homemade (except for the wine), so crafts like making pasta or puff pastry are done the old fashioned way, with nothing but a rolling pin. Furthermore, we get all our fish, beef, pork, and game whole, and use everything on the animal. That’s part of the reason for our everchanging menu. Some days we work through a specific part of the animal, and maybe there is enough for two days, but when that part is used, we change the dish according to the new cut.”

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

Hærværk, Aarhuc, DenmarkHærværk, Aarhuc, Denmark

The Pritchard on plant-based cuisine

  • WHO: Shelby Sieg, executive chef
  • WHAT: A neighborhood restaurant offering contemporary tapas style food
  • WHERE: 1749 NW 16th St Oklahoma City, Oklahoma 73106, USA

“We have a large variety of vegan and vegetarian options, as well as alternatives to red meat. Over sixty per cent of our menu is, or can be, vegetarian or vegan. Only a little over ten per cent of the menu includes red meat. This is a big accomplishment for a restaurant operating in the heart of cattle country where steakhouses reign supreme. Two dishes we have previously made are our basted scallops with blistered tomato vinaigrette and charred cauliflower, and our house-made strawberry shortcake with fresh organic strawberries, lemon cremeux, and lemon verbena fluid gel.”

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

The Pritchard, Oklahoma City, Oklahoma, USAThe Pritchard, Oklahoma City, Oklahoma, USA


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