Delicious dishes, fresh produce and community initiatives with seven special members of the Truth, Love & Clean Cutlery Collective

28 February 2019
Bikini, Bali, Indonesia

Bikini on why they use local ingredients

  • WHO: Jethro Vincent, chef & Adam McAsey, owner
  • WHAT: Progressive yet approachable sharing plates & craft cocktails in a sleek glass & concrete space
  • WHERE: Jalan Kayu Cendana No. 6, Seminyak, Bali 80361, Indonesia

“Arriving in Bali five years ago and finding ingredients that normally come in plastic tubes and packaging growing so abundantly was a refreshing and invigorating experience. We utilize these types of ingredients across our brands – ingredients like vanilla, cinnamon and chocolate. Ninety-five per cent of our fresh produce is sourced from within Bali and around Indonesia. We work very closely with a couple of suppliers who grow specialty items for us, and help us ensure that a high standard of produce is being used in our kitchens.”

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

La Chassagnette shares some unique sustainable initiatives

  • WHO: Armand Arnal, chef
  • WHAT: Organic & authentic cuisine made from the restaurant’s garden, local ingredients & products
  • WHERE: Route du Sambuc, 13200 Arles, France

“We often organize school visits to our two-hectare organic garden, alerting students to the benefits of organic growing. Chef Armand Arnal is working on many sustainable projects, such as 'Do We Dream Under The Same Sky', a large-scale installation created by artist Rirkrit Tiravanija in association with the LUMA Foundation. The installation is designed as a modular structure of seven kitchens and herbal garden elements under a large roof.”

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

La Chassagnette, Arles, FranceLa Chassagnette, Arles, France

Darwin and Wallace on giving back to their community

  • WHO: Mel Marriott, managing director
  • WHAT: A unique collection of independent neighbourhood bars, more home than high street
  • WHERE: 197-199 Chiswick High Rd, Chiswick, London W4 2DR, UK; plus other locations - see website

“From day one, we’ve supported charity, from Kids Company to The Honey Pot Children's Charity. Both are brilliant organizations that provide practical, emotional and educational support to vulnerable children and young people across London. The Honeypot Children’s Charity is unique in that is offers respite breaks and ongoing outreach support to young carers that are aged between five and twelve, who take care of disabled and sickly parents and any younger siblings. As part of a Plate Pledge, we donate twenty-five pence from the sale of one of our dishes named on the menu.”

To read more about Darwin and Wallace visit their Truth, Love & Clean Cutlery profile here.

Darwin and Wallace, London, UKDarwin and Wallace, London, UK

The Farmstand Market & Café share three of their delicious dishes

  • WHO: Tricia Houston, chef/owner
  • WHAT: A farm-to-table restaurant, bar & market
  • WHERE: 9914 Old Union Road, Union, Kentucky 41091, USA

“Devilled Eggs: with eggs from local, pasture-raised, non-GMO hens, served in three varieties: pickle, bacon horseradish, and curried. Grilled Vegetable Wrap: seasonal grilled vegetables with red pepper hummus, local feta cheese, lettuces and tomato in a spinach wrap. Pie Bird Pies: local baker Pie Bird delivers her pies every Friday. They have a lard crust, and are full of local ingredients and local love.”

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

The Farmstand Market & Café, Union, Kentucky, USAThe Farmstand Market & Café, Union, Kentucky, USA

Taxi Kitchen on reducing their carbon footprint

  • WHO: Tony Twitchett, executive chef & Sam Forte, head chef
  • WHAT: Celebrating country produce in the heart of the city
  • WHERE: Level 1, Transport Hotel, Federation Square, Melbourne, Victoria 3000, Australia

“We feature wines from Bindi, Delatite, Paradigm Hill and Crawford River, who all employ organic farming methods. Our glass is crushed in a glass crusher from BottleCycler, who then collects the glass particles and takes them to a processing plant for recycling. The processed particles are often used to make glass containers again. All cardboard packaging is recycled across the venue, through the commingled recycling system at Federation Square. The oil for the kitchen is supplied by Cookers Bulk Oil System, who then collect the used oil in vats, taking it away to turn it into diesel and thus ensuring that nothing is wasted.”

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

Taxi Kitchen, Melbourne, Victoria, AustraliaTaxi Kitchen, Melbourne, Victoria, Australia

Dining Room at The White Hart talk sustainable seafood

  • WHO: Annie Wayte, chef/partner
  • WHAT: The White Hart Inn is a landmarked, historic building dating from 1806
  • WHERE: 15 Under Mountain Road, Salisbury, Litchfield, Connecticut 06068, USA

“We're lucky to be within a few hours of the some of the world's best and most productive marine resources, from the Long Island Sound to the Grand Banks, all overseen by the New England Fisheries Management Council. The fishing fleets, environmentalists and government have made enormous strides in improving sustainability, but we understand that it's our job to recognize the role we play in sustaining species and fisheries. We work to understand which fish we should avoid, and we recognize it's our obligation to introduce 'less popular' fish to our guests.”

To read more about Dining Room at The White Hart visit their Truth, Love & Clean Cutlery profile here.

Dining Room at The White Hart, Litchfield, Connecticut, USADining Room at The White Hart, Litchfield, Connecticut, USA

Sarong on why fresh produce is the best produce

  • WHO: Will Meyrick, chef/restaurateur
  • WHAT: One of Bali’s original pan-Asian fine-diners & a long-time supporter of sustainable farming
  • WHERE: Jalan Petitenget 19x, Kuta Utara, Badung, Bali 80361, Indonesia

“At Sarong we have only ever offered freshly-prepared food made from authentic recipes. There would be no joy for us to create food that was not of the very best quality. Our menu includes the regional recipes of traditional Indonesian cuisine that require the sourcing of local and sometimes rare ingredients. We detail these ingredients on the menu to allow our guests to understand that the exquisite flavours are not derived from packets or mixes, but from real, freshly-prepared, individual ingredients.”

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

Sarong, Bali, IndonesiaSarong, Bali, Indonesia

Previous posts

28 February 2019

Glenn Barratt, executive chef at Wild Canary, Brisbane, Australia, breaks down the food loop, explains the benefits of a kitchen garden, and tells us why producer relationships are so important.

28 February 2019

We asked Taxi Kitchen's Tony Twitchett to answer the Truth, Love & Clean Cutlery Questionnaire. There are only two rules – you have to tell the Truth, and do it with Love.

21 February 2019

21 February 2019

Canadian TL&CC Collective eatery Actinolite is celebrated in two major publications as a must-visit Toronto restaurant.