Two Galway Restaurants Named Among the Top 20 Most Sustainable Food Businesses

kai-galway

Two Galway restaurants have been named by the Sustainable Restaurant Association (SRA) on the shortlist of the most sustainable foodservice business and now are in the contention for the Food Made Good Business 2017 award.

Enda McEvoy’s Loam and Kai, by husband and wife team Jess and David Murphy, were named among the top twenty which includes a variety of food businesses including Michelin star restaurants like Loam, but also a fish and chip shop, country pub and a street food stall, as well as cookery schools, a workplace and university caterer.

Others on the list of Top 20 rated businesses in 2017 included Relæ in Copenhagen, alongside The Bay Fish & Chips, in Stonehaven, The Wheatsheaf at Chilton Foliat, Gourmet Goat from Borough Market, FoodOnCampus at the University of Manchester as well as Cookery School at Little Portland Street and London workplace caterer Vacherin.

Restaurants from Denmark, Ireland, France and the United States will go up against with 14 of the UK’s finest for the Food Made Good Business 2017 award

The award is presented to the restaurant or foodservice business that has received the highest Food Made Good rating from the SRA in the last year.

SRA President Raymond Blanc OBE and Vice President Prue Leith will present the 17 Food Made Good Awards at a special ceremony on 5th October at the Royal Horticultural Society’s Lindley Hall where Raymond Blanc is also curating the lunch to be served to the 300 guests.

Andrew Stephen, Chief Executive of the SRA, said: “These 20 businesses prove that it’s possible to serve creative, delicious and sustainable food in any setting, whether fine dining, pub grub or college café. They should all serve as an inspiration to the whole sector to serve food that not only tastes good but does good too.”

A full list of all of the Food Made Good Awards 2017 categories and the shortlisted restaurants is available here.

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