Kingfisher Fish and Chips and The Bay shortlisted for Food Made Good Awards 2017
Article Date: 2017-08-25
Kingfisher Fish and Chips and The Bay are two of the three businesses shortlisted for the Source Fish Responsibly category, at the Food Made Good Awards 2017, the Sustainable Restaurant Association’s (SRA) annual industry leading accolades.
The award, is one of 17 that will be presented by SRA President Raymond Blanc and Vice President Prue Leith, at a special ceremony on 5 October at the Royal Horticultural Society’s Lindley Hall.
The Food Made Good Awards recognise restaurants and food service businesses whose extraordinary accomplishments in the last year have driven progress in the industry and demonstrated that all food can be made delicious, ethical and sustainable
The Source Fish Responsibly award, sponsored by Direct Seafoods, is designed to recognise food service businesses which have taken decisive action to ensure there are plenty more fish in the sea. When the SRA campaigned on this issue in July, dozens of operators, serving more than 50 tonnes of fish a year responded to the call to Remove the Worst, such as wild sea bass and eel, from their menus.
Raymond Blanc, who is also curating the lunch at the awards ceremony, said: "The Food Made Good Awards are so critical, recognising the work and commitment of individuals and organisations responsible for bringing new ethics to our food production, and sharing those values in our kitchens and with consumers.
"The awards trulyremind us why we are so proud to work in this industry.Food and its production touches every part of our lives;it will define the society and communities of tomorrow, as well as our health and the health of the planet. Each and every one of the shortlisted businesses have demonstrated food’s huge potential as a force for good.I am honoured to play some part in rewarding their significant achievements.”
The Food Made Good Awards recognise restaurants and food service businesses whose accomplishments in the last year have driven progress in the industry and demonstrated that all food can be made delicious, ethical and sustainable.
The first ten categories define what a ‘good’ restaurant or foodservice business should do. A full list of the categories and the shortlisted restaurants is available below.
As well as the ten Food Made Good themed awards which champion ground-breaking ideas and initiatives to inspire the whole industry to mobilise for greater change across the three main themes of Sourcing, Environment and Society, there are a further seven categories. These include the Raymond Blanc Sustainability Hero Award which the Chef Patron of Belmond Le Manoir aux Quat’Saisons presented to chef and campaigner Jamie Oliver in 2016.
There are a number of new categories for 2017, including the Good To Go award which will be presented in partnership with Just Eat. There’s also an award for the new kids on the block; the Open Right award will be presented to the business which has opened a site in the last 18 months with sustainability built in.
Voting for The People’s Favourite Restaurant which is the only award decided by the public, is currently taking place on the delicious. magazine website.