The countdown to the Food Made Good Awards 2016 continues with nominations for the People’s Favourite pouring in. A number of Members have seized the opportunity to remind their customers about the great things they’re doing and are encouraging them to nominate. Remember nominations for this category close this Sunday 7 February, so if you haven’t tweeted, Facebooked, newslettered or perhaps spoken to your customers, act now!
And, if you want to secure your seat at the gala awards lunch on 22 March to see Raymond Blanc present this and all of the Food Made Good Awards, then now is your chance to register.
We’d love all of our Members to join us at the Royal Horticultural Society’s Lindley Hall in Westminster, where we will be recognising the UK’s finest hospitality businesses and celebrating their achievements.
Chef announced for awards lunch
We are now delighted to reveal that, following our tradition of Member chefs preparing the lunch, Damian Clisby, Head Chef atPetersham Nurseries, has accepted our invitation. He will be preparing a fabulous three-course vegetarian lunch for guests, whilst the team from Members, The Clink Events, will be there to ensure everything runs smoothly front of house.
Damian says he really hopes that by serving a meat-free menu at an event like the Food Made Good Awards will help to endorse and drive the message that we all need to be eating just a little less and better meat. At Petersham Nurseries he is upping the proportion of meatless dishes – including at least one vegetarian and vegan main on every menu.
Integrity: the secret to making food good
He adds: “For me what really makes food good is integrity. Gone are the days when it could just look beautiful. There needs to be a connection with the food. What’s the use in serving vegetables cooked sous vide, served on a bed of soil if you don’t even know where the vegetables come from or how they were grown. If it can’t be British than it definitely has to farmed correctly and honestly.”
Damian is putting the finishing touches to the menu, but from the flavour of the dishes he’s planning, you’ll be in for a sumptuous feast of the very best seasonal, British produce from both land and sea. We’ll share details of the menu nearer the time.
So, with your taste buds suitably tempted, click on this link to register for the awards lunch on 22 March. Please note that invitations are limited to one person per organisation. Therefore if more than one person from your organisation RSVPs we may need to ask you to agree between you who will attend.
Copyright: The Sustainable Restaurant Association http://www.thesra.org/
