October 12, 2012
Celebrity chef Raymond Blanc has applauded The Pig restaurant for being named sustainable restaurant of the year at the National Restaurant Awards (NRA).
The Sustainable Restaurant Association (SRA) recognised The Pig's efforts to operate sustainably, which included a menu with 80% of the produce sourced from within 25 miles.
It also installed a full range of energy efficient equipment in the kitchen, implemented an across the board recycling policy and maintains a very close working relationship with local schools and colleges.
President of the SRA, Blanc, said: "The Pig has shown that being one of the Top 100 [restaurants] and being extremely sustainable is not just possible, but a recipe for success. I congratulate them on their outstanding attention to sourcing high quality, local and seasonal food, as well as demonstrating a genuine commitment to environmental and social responsibility."
Blanc added that the award, presented for the first time at the NRAs, recognised the growing feeling in the industry that sustainability is no longer an optional extra for restaurants.
"I believe that in the future, sustainability will be an integral part of how all restaurants are rated, reviewed and rewarded - this is a great step in the right direction."