Five UK restaurants cooking up creative food while minimising their impact on the planet
The Wild Rabbit, Oxfordshire
Nestled in a wildflower meadow on the 40-year-old organic Daylesford Estate in the Cotswolds sits The Wild Rabbit inn. Most of the fruit, vegetables and meat are sourced from the organic farm, and dishes can range from river trout with pickled elderflower, apple and lime kefir to gnocchi with buttered turnip.
Image: Martin Morrell
The Pig Near Bath, Somerset
Against the backdrop of the Mendip Hills, The Pig Near Bath offers simple British food that is inspired by the ‘micro-seasons’, the forest and the coast. If an ingredient can’t be grown in the kitchen garden or in the extensive vegetable and fruit beds, then it is sourced from within a 25-mile radius.
Support journalism that inspires and empowers peopleGood journalism has a cost. As an independent media organisation, to publish our inspiring journalism we rely on financial contributions from people like you, who share our vision for a more constructive and balanced media.Support Positive News from just £1
The Ethicurean, Wrington, Bristol
Located in the former orangery of a Victorian walled garden, The Ethicurean is an organic restaurant where many of the ingredients are sourced from the garden, just steps away from the kitchen. The premises are currently being refurbished, but the menu frequently features dishes such as sea buckthorn, or honey cake made from the restaurant’s leftover bread.
In 2013, Tommy Banks was just 24 when he became the youngest chef to win a Michelin star. Today, he is at the helm of Roots restaurant. Instead of the four traditional seasons, Tommy’s menu is dictated by three periods of the year: the hunger gap, time of abundance, and the preserving season. Unsurprisingly, preserving – including pickling, fermenting, drying and freezing – is an important part of operations here.
Image: Andrew Hayes-Watkins
Local sourcing is just one part of the story at Arbor in Bournemouth: the team uses low-energy induction cookers in the kitchen, has kitted out the restaurant with FSC-certified timber and has even experimented with keeping honey bees on the roof. Current dishes include cauliflower katsu curry and chef’s ‘sustainable fish special’.
Fed up with negative news? Can you help us?
The negativity bias in the media is holding society back. While it’s important to report problems and hold power to account, we believe there is also a need for rigorous reporting on progress, possibility and solutions. We call this ‘constructive journalism’, and to keep doing it we need your help.
We know you want Positive News to benefit as many people as possible, so we haven’t put up a paywall. We don’t answer to and rely on a wealthy proprietor because, instead, we are owned co-operatively by 1,500 of our readers who joined our crowdfund in 2015. And we’re not beholden to advertisers either, because we know that you only want to hear about companies that have a positive impact.
So, instead, we depend on you. Positive News is more than a magazine, it’s a community of people who see and share the good in the world. We need your support to continue publishing our inspiring journalism and to set the example for other media to follow. It’s quick and easy to contribute and you can support Positive News from just £1. Every contribution makes a vital difference. Thank you for helping us to change the news for good.
Our small, dedicated team is passionate about building a better alternative to the negative news media. And there’s never been a greater urgency to our mission.
To invest in producing all the solutions journalism that the world is longing for, we need funding. We’re asking readers like you to get behind us by making a regular or one-off contribution as a Positive News supporter. Please back our team today and, together, we’ll change the news for good.