Adding to the accolade of Michelin Star, Galway’s Loam has recently been awarded three stars from the Sustainable Restaurant Association (SRA). Loam is the first Irish restaurant to achieve this rating.
The criteria examined by the SRA in awarding their star ratings include sourcing ethical meat and dairy, sustainable fish and reducing the negative environmental impacts associated with importing produce from abroad by utilising local and seasonal ingredients. Furthermore, the SRA places weight on waste management, energy efficiency and water saving in evaluating a restaurant’s star rating.
A three star rating ‘demonstrates an exceptional standard of sustainability – going above, beyond and pushing the boundaries of how restaurants and cafés can be run’ and Loam has achieved this with its resolute focus on West of Ireland produce. Loam describes its mission as ‘obsessively seasonal’, with a commitment to working closely with local producers and farmers ‘to get the products we need to reflect and capture the feeling and magic of the West of Ireland’.
Head chef Enda McEvoy, RAI Best Chef in Ireland 2016, employs a nose to tail policy, utilising all parts of the animals and fish which form part of Loam’s menu in order to reduce food waste. In addition, Enda employs terroir-based cooking principles, eschewing commonly used imported flavour enhancers such as lemon and olive oil in favour of local ingredients such as elderflower and Irish wild garlic.
Andrew Stephen, Chief Executive of the SRA, said: “It’s as crystal clear as the waters of Galway Bay, that Enda and his team at Loam are doing everything in their powers not only to serve the finest, best sourced local ingredients, but also to build a place at the very heart of the community in Galway City. They have set an exceptional standard for others in Ireland to follow.”
On the recent award McEvoy said: ‘We are absolutely delighted to be awarded a three-star rating. From the outset, we have strived to have a low impact, sustainable business. This shows us that we are on the right track and serves as motivation to try achieve more in terms of sustainability.’
For more information on the Sustainable Restaurant Association click here.