A Guide to the Truly Good Restaurants and Food Experiences of the UK
Edited by Giles Coren
Renowned UK writer and Times restaurant critic Giles Coren heads up a hand-picked editorial team of experienced food writers to create a new dining guide with a difference. This beautiful book identifies the most delicious sustainable and ethical restaurants and dining experiences in the United Kingdom – those that go above and beyond great food and wine in the ethical and sustainable ways with which they run their business.
Giles Coren and Australian food writer Jill Dupleix also head up the international team who have created a World edition which includes restaurants from forty-five countries, and simultaneous editions published in the United States and Australia.
For the past decade, chefs and restaurateurs have been placing greater value on sourcing local and seasonal produce, reducing carbon emissions, minimizing waste, supporting sustainable practice by farmers, producers and wine-makers, and being an active part of their own communities.
At the same time, more diners want their money to go to restaurants with high standards of ethics, integrity and sustainability as well as high standards of great food and wine and good times. This guide aims to bring everyone together at the table.
“The spirit of Truth, Love & Clean Cutlery is something you can sense the moment you walk into a restaurant”, says UK guide editor Giles Coren. “It isn’t just about sustainable practice, organic produce, sensible energy and recycling policies … it’s also about that feeling you get when you step through the door and the light falls on the scrubbed wooden floor in a certain way. The flowers in a vase on a table with today’s newspapers seem to turn and wink at you. The bartender looks up from polishing a glass and says, ‘Hi!’ like they’re actually pleased to see you. Someone is chalking a ‘special’ on the board that is just exactly what you felt like eating. Nobody barks ‘do you have a reservation?’ They just show you to a table at the back, by a window with a view over the back garden. Which is all they have left, this being a busy Friday lunch, and they say, ‘What can I get you to drink? We’ve got a house Bloody Mary we make from our own tomatoes …’ And you know that everything is going to be okay”, he sums up.
“We want more people to vote with their forks and use the power of their appetites wisely”, says Andrew Stephen, Chief Executive of the Sustainable Restaurant Association. ” The best way to do that is to shine a light on all the scores of restaurants, from the frugal to the fancy, serving thoughtfully sourced, lovingly prepared, delicious food, to tell their story and illustrate it with beautiful photography. That’s exactly what Truth, Love and Clean Cutlery is doing and why we’ve been only too pleased to help compile this list – highlighting the many wonderful restaurants serving food that does good as well as taste good”.
At last, the deeply held beliefs of both diners and chefs are beginning to align and reconnect.
Ten per cent of the publisher’s revenue from sales of this book will benefit the Sustainable Restaurant Association, a not-for-profit social enterprise, which aids food-service businesses to work towards sustainability and guides customers towards more sustainable choices. The SRA will use this money to support its One Planet Plate campaign, helping diners use the power of their appetite wisely.