The Black Bull, Sedbergh, named on the shortlist for the Open Right award at the Food Made Good Awards 2019, the Sustainable Restaurant Association’s (SRA) annual industry accolades for the most progressive purveyors of food and drink.
Co-owner of the gastropub with rooms, James Ratcliffe, said: ‘’We are immensely proud that we have been shortlisted as finalists in the Open Right category in the Food Made Good Awards. The positioning and profiling of our business is firmly rooted in our local environment. From the outset we made the conscious decision to lead and create value both inside and outside the business. We specifically set out to source locally, but we were very clear that the businesses we chose to work with had to share our core values, with an emphasis on distinctiveness, quality, mutual respect, shared knowledge and a culture of hard work. That way we could guarantee the provenance of every aspect of the business from the produce we serve in our restaurant to the interiors we have created.’’
Fhior, in Edinburgh, won the award in 2018 for fulfilling chef Scott Smith’s mission to champion local farmers and fishermen and every last scrap of their produce from day one.
Melissa Hemsley who will be hosting the ceremony, said: “I am excited about presenting the Food Made Good Awards and I can’t wait to discover, and of course reveal, all of the incredible winners when it comes to the big night on 05th November.”
In addition to the ten themed awards, there are a further ten categories including the People’s Favourite Restaurant. Readers of delicious. magazine have been voting for the five restaurants on the shortlist: café-ODE, Fodder, Poco Tapas Bar, SpiceBox and Yeo Valley Canteen.
Raymond Blanc’s Sustainability Hero 2019, will also be revealed at the ceremony, following in the footsteps of the likes of Jamie Oliver, Hugh Fearnley-Whittingstall and the 2018 winner, Tim Lang.
