Find us on FacebookFollow us on TwitterSRA logo

     SRA global leaders UK strap
tandoori grouse
 
BE SUSTAINABLE

Your monthly Newsletter from the SRA: Issue 12 (August)


Greetings!

Sure that my heartfelt piece to camera at the Great British Waste Menu banquet would make it into the final edit for transmission, I assembled the full family Heppner to watch the show only to discover I'd ended up on the cutting room floor. I'll never be allowed to forget it, but it seems like the editors got it right as 6 million viewers tuned into discover some of the unpalatable facts about food waste. If you missed it, you can catch it again on BBC iplayer. The subsequent commentary in the media reflects that throwing away perfectly good food because it is the wrong size does genuinely revolt people and I'm looking forward to more exposés on issues that touch a public nerve. Going forward, I'm excited about meeting up with SRA Members at the Training for Life event at the Hoxton Apprentice on the 2 September, with special guest Prue Leith. We've teamed up with this fantastic organisation to make the whole process of taking on restaurant interns to give the great chefs of tomorrow a bright start much easier. Later in the month we'll also be at the Brighton & Hove Food and Drink Festival, running a sustainable cookery demo with Rob Shenton from Due South on 22 September and hearing how the newly elected Green Party plans to promote sustainability in Brighton. Again, it'll be a great chance to meet existing Members and those that want to join the SRA. It's also a last chance to take a dip before we head into colder times - see you in the sea!
 
Simon

Simon Heppner
Managing Director, Sustainable Restaurant Association


"WE'RE AT THE TABLE"

All the latest SRA and Member news

le manoir at night Battlesteads up for Best Green Pub of the Year, Le Manoir aux'Quat Saisons rated third best restaurant in the Good Food Guide 2011, and Bistrot Bruno Loubet and Fino up for a Time Out Eating & Drinking Award - great to see so many SRA Members flying the flag for sustainable restaurants! Meanwhile, we've been finalising our Food Waste Survey - we'll be publishing the results soon as part of a wider Food Waste Campaign so stay tuned. We've also teamed up with the fabulous Training for Life to promote their six-month apprenticeship scheme to SRA Members, with a launch event on 2 September featuring Prue Leith. Plus don't miss Rob Shenton of Due South cooking up a sustainable storm at the Brighton & Hove Food and Drink Festival on 22 September - head to the Live Food Kitchen for 12pm... we'd love to see you there. 

Read all about it>
 

JOIN OUR FACEBOOK PAGE

Join us on Facebook and become a part of the biggest sustainable dining out movement in the UK

Friends of the SRA shot You've signed up to our Newsletter, hopefully you've downloaded our Friends of the SRA postcard and are letting your favourite restaurants know about the SRA - now join our Facebook page! If you're on Facebook already, all you need to do is log on, visit the Sustainable Restaurant Association Facebook page and click the 'like' button under our logo. If you're a sustainable organisation or group that you think we should be promoting then stick up a post on our wall and we'll bookmark your page as one of our favourites. We'll be posting all the latest food, sustainability and dining out news and events, topical videos, sustainable recipes and thought-provoking research - and we need your feedback. Collectively, sustainable diners can make a difference!

Join our Facebook page>
 

30% OF FOOD WASTE COMES FROM CUSTOMER PLATES!

Do something about it - start by watching The Great British Waste Menu

great british waste menu If you didn't catch the Great British Waste Menu on Wednesday night (25 August), then catch it on BBC iplayer before the end of the week. It follows four of the nation's top chefs - Angela Hartnett, Richard Corrigan, Matt Tebbutt and Simon Rimmer - as they  turn the nation's mounting food waste into fabulous food for 60 VIPs (including our very own Simon Heppner) and four of the nation's toughest food critics. We were lucky enough to try the resulting menu of offal, Kent fish and mouthwatering summer berries - and can confirm that everyday food waste can be turned into something truly delicious, especially Corrigan's winning fish dish! Plus after carrying out our own Food Waste Survey with the help of 10 of our Members, we agree with the programme's ultimate conclusion: just eat it! We'll be bringing you the results of our Food Waste Survey soon so stay tuned...

TABLE TALK
The stories that got us talking this August

mackerelGiving out statins with junk food?
Taking a statin pill every day could offset the harm caused by a daily cheeseburger and milkshake, said researchers from the Imperial College London earlier this month. We say, avoid fast food and eat something more sustainable instead! Read all about it>

Have you been taken in by 'homemade' meals?
A swoop by Trading Standards officers revealed that many food claims made by restaurants are false. According to a report by The Independent, three-quarters of restaurant, pub and cafe menus tested were found to be making bogus claims for 'fresh', 'local' or 'hand-made' dishes, which turned out to be cheaper versions using frozen fish or cash-and-carry food. Part of the work we do is to ensure that restaurants know what they can and can't claim, with the help of our Responsible Marketing guide. Read all about it>

Britain braced for a mackerel war?
Once believed to feed on the corpses of dead fishermen and regarded as unclean, the humble mackerel is now at the centre of an impending fish war between the UK and Iceland over fish quotas. Iceland, having landed almost no mackerel prior to 2006, has now allocated itself a 130,000-tonne quota, according to a BBC report, while the Faroe Islands, have tripled their usual haul. As the MSC's James Simpson comments: "If the overfishing continues, stock will start to fall below sustainable levels in 2012." Not a welcome prospect. We'll be keeping a keen eye on the situation and let Members and diners know if they need to take action when it comes to sourcing sustainable mackerel. Read all about it>

50 Best Cookbooks
If you love a good cookbook and missed the August edition of the Observer Food Monthly, worry not! You can find the full line up online, including publications by SRA Members Fifteen and Moro: Jamie's Italy by Jamie Oliver at number 15 (his lucky number perhaps?) and Moro: The Cookbook by Sam and Sam Clark. Stock up your library and serve up some inspired food Read all about it>

Cloned milk and now frankenfurters...
Reports that milk from the offspring of a cloned cow had entered the food chain prompted many concerns. Compassion In World Farming and the RSPCA say that such cloning causes suffering to cows, while others are worried about the health implications for humans. Meanwhile The Times has reported that a team of Dutch scientists have been growing a piece of artificial pork from the muscle cells of a pig - 'Frankenstein's frankfurter, the first morsel of in vitro meat'. A paper from The Royal Society has now laid out the potential of a bleak future for world food production. They warn that food supply may have to increase by as much as 70 per cent to feed an escalating population. The combined news highlights what the SRA expects will be a growing debate as ethical and moral beliefs about food production compete with the need to feed an ever-increasing world population. We'd like to hear what you think. Read all about it>

If you'd like to feedback on any of these stories please visit our Facebook page, Tweet us, or fill in our Online Contact Form with the subject message 'Newsletter'.

 

EAT OUT SUSTAINABLY
Visit a sustainable restaurant near you...

bistro bruno loubetBook a table with a new SRA Member
Welcome to our new Members this month, including Cafe in the Park (Rickmansworth & Marlow), The Milton  (Aberdeen), Cappuccinos Cafes  (Birkenhead), Vaults & Garden (Oxford) and Vasco & Piero's. To book a table with these and other SRA member restaurants, visit our Restaurant Directory.

Join us on a Restaurant Ramble
We can't wait for Tuesday 28 September, when Ethical Eats host their first ever sustainable Restaurant Ramble. The format is four courses at four different venues - The Duke of Cambridge, the Charles Lamb, Clerkenwell Kitchen and Bistrot Bruno Loubet. We're even more excited as three of the chosen hosts are SRA Members, plus each course features locally sourced, seasonal ingredients and a carefully matched British wine, beer or cider. Diners will also have the chance to question the chefs and front of house staff. The event is part of British Food Fortnight (18 Sept to 3 Oct), which aims to raise awareness about all the British food an drink on offer. Restaurant Ramble tickets cost £45 per head - for more info and to book tickets vists the website - or follow @ethicaleats on Twitter for the chance to win two free tickets!

Top of the pop-ups
Showcasing a seasonal five-course fine dining menu for five days only during the London Restaurant Festival, we love the sound of the Savoy Truffle Supperclub! Founded in 2009 by Acorn House chef Gavin Billenness, who supplies the ingredients from his own organic allotment, it has grown into one of the capital's foremost foodie experiences. Make a reservation for dates between 13-17 October at www.savoytrufflesupperclub.com.

Talk of the town
Otarian, the entirely veggie restaurant with its own 'Carbon Karma' card to reward you for saving carbon, opened earlier this month. It's the first restaurant in the UK to put every item's carbon footprint on its menu, which they believe helps diners know they're 'doing something for the planet'. But does it work? Find out more at www.otarian.com or send us your thoughts on their concept via our Facebook page.

 

WE'RE EATING THE SEASONS:

Looking forward to September...

'Eating the seasons' has to be one of the most inspiring and exciting ways to be sustainable. We advise our Members to use the School Food Trust's seasonal calendar to help plan their seasonal menus and Eat Seasonably and Eat The Seasons are great for home-cooked recipes and interactive ideas. Here's what's best in show in September:

Apples (Bramleys seedling)* . Apples (Discovery)* . Apples (Worcester Peermain)** . Blackberries . Pears ** . Plums * . Strawberries . Beans (Broad) * . Beans (French) . Beans (Runner / Flat) . Beetroot . Broccoli (Purple sprouting) . Broccoli (Calabrese) . Brussel Sprouts . Cabbage (Autumn) ** . Cabbage (Red) . Cabbage (Savoy) . Cabbage (Spring green) . Cabbage (Summer) * . Cabbage (Winter white) . Carrots . Cauliflower . Courgettes . Endive . Fennel . Kale . Leeks . Marrow . Onions . Parsnips . Peas .  Potatoes (New) * . Spinach . Squash . Swede . Sweetcorn . Turnips . Celery . Cucumbers . Lettuce (Cos) . Lettuce (Iceberg) . Lettuce (Little Gem) . Lettuce (Round) . Radish . Rocket . Spring onions . Tomatoes . Watercress . Beef . Cod (MSC Certified from NE Arctic) . Coley (combined NE Arctic and N Sea stock) . Haddock (NE Arctic) . Herring (MSC certified from the N Sea, E English Channel and Norwegian stocks, and from fisheries in the Celtic Sea) . Mackerel (MSC Certfied from SW or E English Channel)** . Oysters (native Sept-April)** . Grouse (12 Aug-10 Dec)** . Goose (1 Sept-31 Jan)** . Duck (1 Sept-31 Jan)** . Ptarmigan (12 Aug-10 Dec)** . Partridge (1 Sept-1 Feb)**

* Last of season - catch them while you can!
** First of season - get inspired by the new...


TRICKS OF THE TRADE FROM OUR SRA MEMBERS:
Tandoori Grouse with Aubergine Crush and Layered Bread
By Vivek Singh, Executive Chef, The Cinnamon Club (SW1) and Cinnamon Kitchen (EC2)

tandoori grouseThe strong, distinctive flavour of grouse is complemented by the pickling spices used in the mince base of this simple but exotic recipe.
For this recipe you'll need the breasts plus minced fillet and legs of four whole grouse - get your butcher to prepare it for you. For the gourmet touch, serve each breast of grouse on top of a quarter portion of mince, wrap the bread into a cone shape and place a spoonful of aubergine crush inside, and arrange elegantly on the plate (see left). If you don't have a tandoori oven, don't worry - a pan and a moderately hot oven will do! It's a great way to mark the opening of the British grouse season...

Follow Vivek Singh's delicious recipe for Tandoori Grouse here>

Read more about Fair Game here>

Find The Cinnamon Club and Cinnamon Kitchen in our Restaurant Directory>
 
Calling all expert and budding chefs! We're hoping to create the biggest bank of sustainable recipes in the UK... If you've got a sustainable recipe and want to share it with SRA Friends and Members in our Newsletter, just Get In Touch!
 


GET INVOLVED: EVENTS SEPTEMBER 2010

It's harvest time! Get thee to a food festival near you and celebrate by tucking into some Great British flavours...


For more events see our online Events page at www.thesra.org

ON OUR WAVELENGTH:
SOIL ASSOCIATION


soil association logoThis month we're featuring the Soil Association, in support of their forthcoming Organic Fortnight (3-17 Sept) and Organic Food Festival (11-12 Sept, Bristol)...

'Try something organic every day' is the theme of this year's Organic Fortnight. Cook up an organic feast, choose organic when you dine out, visit an organic farm or learn a new skill such as baking your own bread, keeping chickens or beekeeping at the Soil Association Organic Farm School (there's up to 25% off if you're a Soil Association Member). 

The Soil Association website is packed with tips on how to 'go organic' including information on visiting farmers' markets, sourcing local food, signing up for an organic veg box and growing seasonal fruit and vegetables.
 

Restaurants that would like help with sourcing and serving up organic produce should also join the Sustainable Restaurant Association. We work with the Soil Association to make sure any advice we give our Members on organic food - and its benefits to wildlife, livestock, farmers and people - is relevant and up-to-date. For advice, contact your SRA Account Manager.

Find out more about the benefits of sourcing, growing and eating organic produce - plus information about Organic Fortnight and the Organic Food Festival in Bristol. Visit www.soilassociation.org


Find out more @ www.thesra.org

Join today!
News & Events

In This Issue
SRA and Member news
Join our Facebook page
Don't miss the Great British Waste Menu
Talk table - pick of the news
Eat out sustainably
Eat the seasons
Sustainable recipe
Join us at an event
Featured supporter
Members 2010
Members 2010
meat and dairy 5
For Member
details check our Restaurant Directory

  • Atrium
  • Barrafina
  • Battlesteads
  • Benares
  • Bistrot Bruno Loubet @ The Zetter Hotel
  • Blue
  • Bumpkin (Ignite)
  • Byron
  • Cafe in the Park
  • Cafe Spice
  • Café St Honore
  • Caffe Caldesi
  • Canteen
  • Cappuccinos
  • Carluccio's
  • Carnaby Burger Co
  • Charlotte's Bistro
  • Charlotte's Place
  • Chilli Pickle
  • Cinammon Kitchen
  • Clerkenwell Kitchen
  • Combe House
  • Criterion
  • Dehesa
  • Due South
  • Duke of Cambridge
  • Eat17
  • Feng Sushi
  • Fino
  • Fifteen, London
  • Franklin's
  • Geale's
  • Geronimo Inns
  • Harrison's
  • Hawksmoor
  • Holland House
  • Hoxton Apprentice
  • Incanto
  • Isinglass
  • Konstam
  • Le Manoir Aux Quat' Saisons
  • Le Pain Quotidien
  • Leon
  • Mezzanine @ The National Theatre
  • Moro
  • Moshi Moshi
  • Mura
  • No. 20 Restaurant @ Sanctum Soho Hotel
  • Norman's Coach and Horses
  • Petrichor @ The Cavendish
  • Old Orleans
  • Oxo
  • Platform
  • Prism
  • Quo Vadis
  • Salt Yard
  • Sam's Brasserie
  • Sanctum on the Green
  • Simpsons in the Strand
  • Soho House Group
  • Soseki
  • Souk Kitchen
  • Spectrum (Park Plaza County Hall)
  • Swan at The Globe
  • Taqueria
  • The Cinnamon Club
  • The Felin Fach Griffin Inn
  • The Gallery Cafe
  • The Green House
  • The Gurnards Head
  • The Milton
  • The Modern Pantry
  • The Real Eating Company Restaurants (Hove & Lewes)
  • The Rockfish Grill
  • The Seahorse
  • The Stag's Head
  • The Thomas Cubitt (Cubitt House)
  • The Three Stags
  • Tsuru Sushi
  • Vacherin @ Whitechapel Gallery
  • Vasco & Piero's
  • Vaults & Garden


Supplier
of the Month:
NEAL'S YARD DAIRY





The perfect way to end your meal? Say sustainable cheese with Neal's Yard Dairy

Neal's Yard buy cheese from about 70 cheesemakers around Britain and Ireland and sell the cheese in their two shops in London, and to shops and restaurants all over the world. Their main aim is to keep in close contact with cheesemakers on one hand and customers on the other and above all to be in very close contact with all the cheese passing through their hands. With their own maturing rooms in Bermondsey, under brick railway arches beneath the main line from London Bridge to Dover, the Neal's Yard team of five take care of the cheese, turning and sometimes brushing or washing them until they ripen, before sending out to customers. But their job doesn't stop there as a carefully selected and perfectly ripened cheese can suffer in transit, so at its destination they do their utmost to keep in contact with customers to ensure all is well.

SRA Members: Give diners the best cheese on the block! Get supplier contact details from the SRA Supplier Directory

Diners: Buy online including regional and seasonal selections, visit a Neal's Yard Dairy shop in Borough Market or Covent Garden, or book a tasting tutorial at www.nealsyarddairy.co.uk