Earlier this year, we received an unexpected invitation from Raymond Blanc, OBE, President of The Sustainable Restaurant Association (SRA). Would we be willing to join him in preparing lunch for the SRA’s annual Food Made Good Awards, which celebrate the hospitality industry’s collective successes and positive achievements in sustainability?
Honoured to be asked, yet rather daunted by the prospect of preparing a main course of sustainable fish for 300 or so SRA members and special guests, we embarked upon much detailed planning and preparation.
Our trusty team, led by Andrei and Nick, started work at 4am on the big day and served up a really delicious British fish stew ~ crab and hake bisque with lobster tail, king scallops and brown shrimp served with confit of fennel, slow-roasted vine tomatoes and sourdough.
As the SRA kindly put it: “You guys absolutely smashed it with that outrageously good fish stew. Thanks so much for lighting up lunch at Food Made Good 17”.
See some highlights from the awards lunch:
Lovely also to be finalists and runners-up on the day for the ‘Serve More Veg and Better Meat’ Award. Read more…
