“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!
18 July 2019
Slow Roasted Arctic Char with Peach Moilee
11 July 2019
The Big Apple to Motor City, central to south and down to New Mexico – this week's feature restaurants
11 July 2019
Brussels Sprouts with dried apricots, garlic-chili mustard and cashews
11 July 2019