Thursday, 05 October 2017 16:05

Sheffield Hallam crowned at the SRA awards

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Bæst, Christain Puglisi’s Italian-inspired restaurant and its sister bakery Mirabelle, have been named Food Made Good Business of the Year – recognising them as the most sustainable restaurant, at the Food Made Good Awards, Sustainable Restaurant Association’s (SRA) industry leading accolades.


The Food Made Good Awards reward restaurants and food service businesses whose extraordinary accomplishments in the last year have driven progress in the industry and demonstrated that all food can be made delicious, ethical and sustainable.


The first ten categories of the awards define what a ‘good’ restaurant or foodservice business should do. Among the winners in these categories, Pizza Hut Restaurants won the Treat Staff Fairly award for putting its employees first, launching the first, degree level apprenticeship scheme and a company-wide emotional training programme.


Value Natural Resources: for the business innovating to better preserve energy and water.

Winner: Sheffield Hallam University


·         Les Orangeries, Lussac Les Chateaux

·         Pizza Hut Restaurants

Sponsored by Belu


Bæst and Mirabelle, which received the highest rating in the SRA’s Food Made Good Sustainability rating to win, follow in the award-winning footsteps of their Michelin-starred sister restaurant Relæ, which won the Food Made Good International Restaurant award in 2016 as well as the Sustainable Restaurant award at The World’s 50 Best Restaurants in the same year. British restaurants running Bæst and Mirabelle close included, Daylesford, Edinburgh bistro Cafe St Honoré, Bristol tapas restaurant Poco and The Shed in west London.


Raymond Blanc, who also curated the lunch at the awards ceremony, featuring dishes prepared by Steve Titman, Executive Chef of Summer Lodge and Nick McGeown from Lussmanns Fish and Grill, as well as Belmond Le Manoir aux Quat’Saisons, said: “The Food Made Good Awards are so critical, recognising the work and commitment of individuals and organisations responsible for bringing new ethics to our food production, and sharing those values in our kitchens and with consumers. 

“The awards truly remind us why we are so proud to work in this industry. Food and its production touches every part of our lives; it will define the society and communities of tomorrow, as well as our health and the health of the planet. Each and every one of the winners have demonstrated food’s huge potential as a force for good. I am honoured to play some part in rewarding their significant achievements.”

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