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Home LIFE & STYLE TWO Galway restaurants named as finalists in prestigious food awards!

TWO Galway restaurants named as finalists in prestigious food awards!

TWO well-known Galway restaurants were today named on the shortlist for the Celebrate Local & Seasonal award at the Food Made Good Awards 2018.

Kai and Loam, along with FoodSpace (a division of Apleona Ireland), which operates four sites in Galway at NUIG and GMIT as well as in ten other locations throughout Ireland, are on the shortlist for the Sustainable Restaurant Association’s (SRA) annual industry accolades for the most progressive purveyors of food and drink.

This award is one of 17 that will be presented at a special ceremony on 1 October at FEST Camden in London.

The Food Made Good Awards recognise restaurants and food service businesses whose extraordinary accomplishments in the last year are helping diners use the power of their appetites wisely.

The Celebrate Local and Seasonal award, sponsored by Just Hospitality, is designed to recognise the foodservice business demonstrating real innovation to make the most of the larder on its doorstep, championing the food heroes who work tirelessly to supply them as well as their quality produce, as well as creating flourishing food networks.

Last year’s winner of this category was The Gallivant for its 15-mile menu, featuring only ingredients from within that tiny circumference.

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

The shortlist is a treasure trove of concepts proven to make a positive difference. Every operator can find at least one great idea to try in their business.

Raymond Blanc, OBE, President of the SRA, said “The Food Made Good Awards shortlist always delivers incredible examples of what the leaders in our industry are doing to create a better food future.

“Whether it is chefs creating beautiful new menus that celebrate vegetables or finding new ways of using less plastic, the Food Made Good Awards are the perfect way to celebrate the people and businesses using food as a force for good.

“I would urge all chefs and restaurateurs to take inspiration from these sustainability pioneers and follow their lead.”

The Celebrate Local and Seasonal award is one of ten categories that align with the ten key themes of the SRA’s Food Made Good sustainability framework. Operators fulfilling all ten meet the very definition of a good restaurant or foodservice business.

In addition to the ten themed awards, there are a further seven categories including the People’s Favourite, the only award to be decided by the public. Readers of delicious. magazine nominated hundreds of restaurants serving food that not only tastes good, but does good too.

An expert panel of judges including the magazine’s editor Karen Barnes then shortlisted three restaurants: The Black Swan at Oldstead, The Breakfast Club, Soho and Dusty Knuckle Pizza in Cardiff and the public has been voting for its favourite.

Raymond Blanc’s Sustainability Hero 2018 sponsored by Open Blue Cobia, will also be revealed at the ceremony, following in the footsteps of the likes of Jamie Oliver and Hugh Fearnley-Whittingstall.

Michael Malone
Email me at editor@galwaydaily.com
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