Turning Menus Upside Down at Root

Since 2010, The Sustainable Restaurant Association (The SRA) has set the Standard for sustainable food and drink businesses, connecting businesses across the globe to accelerate change toward a hospitality sector that is socially progressive and environmentally restorative. They do this through the world’s largest sustainability certification tailored for the sector: the Food Made Good Standard. The Standard is awarded to restaurants and other F&B businesses around the world that meet a set of rigorous, measurable criteria across three main focus areas: Sourcing, Society and Environment. The accreditation aims to encourage, support and recognise sustainability practices across the F&B industry worldwide.

The Sustainable Restaurant Association_

<P CLASS="MsoNormal">August is here and we are talking about what Hugh Fearnley-Whittingstall describes as the most pressing issue we face on the planet – what we put on the plate, and in particular, the proportion of veg and meat. Another chef who’s really grasping the nettle, so to speak, is Josh Eggleton of Pony &amp; Trap fame. The evening will include this delicious 5 course set menu as well and inspiring discussions!</P>
<H4 CLASS="xmsonormal">Flatbread</H4>
<H4 CLASS="xmsonormal"><I><SPAN>Roasted garlic, Salted Tomatoes</SPAN></I></H4>
<H4 CLASS="xmsonormal">Cauliflower</H4>
<H4 CLASS="xmsonormal"><I><SPAN>Roasted cauliflower, walnuts, smoked rapeseed</SPAN></I></H4>
<H4 CLASS="xmsonormal">Strode Valley leaves</H4>
<H4 CLASS="xmsonormal"><I><SPAN>Mushroom,shallot,turnip,radish</SPAN></I></H4>
<H4 CLASS="xmsonormal">Beetroot</H4>
<H4 CLASS="xmsonormal"><I><SPAN>Blackberries,hazelnuts,dill</SPAN></I></H4>
<H4 CLASS="xmsonormal"> Peas and corn</H4>
<H4 CLASS="xmsonormal"><I><SPAN>Broad beans, cabbage, ewes curd</SPAN></I></H4>
<H4 CLASS="xmsonormal">Late Summer fruits</H4>
<H4 CLASS="xmsonormal"><I><SPAN>Yogurt, cream, pavlova</SPAN></I></H4>
<P CLASS="MsoNormal">Join Josh for a special early peek for SRA Members and select guests at his new Bristol restaurant Root where he’s turning the menu upside down, offering ten main veg dishes with five meat and fish sides. Read more about this initative and join the conversation at <A HREF="http://foodmadegood.org" TARGET="_blank" DATA-MSYS-CLICKTRACK="0" REL="nofollow noopener noreferrer">foodmadegood.org  </A></P>
<P>Root aims to lead the way in sustainable eating with significantly reducing the volume of meat dishes on<BR>the menu – putting meat on the side as a garnish or extra. Root is turning the traditional menu format on<BR>its head. The transformation will ultimately reduce environmental impact of meat production, support<BR>animal welfare and encourage diners to consider the health benefits of eating less meat.</P>
<P><SPAN>To find out what this radical menu shake-up looks and tastes like, why and he’s done it and for a wider discussion of the More Veg and Better Meat issue reserve your space now for the evening of 22 August.</SPAN></P>
<P><SPAN>We will also be joined by a number of speakers, including Andrew Stephen, CEO - The Sustainable Restaurant Association sharing their expert insights on the topic.</SPAN></P>

Root

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