Blackfriars
Uniquethinking PR team

Member Article

Blackfriars recognised as top sustainability champion

A Newcastle restaurant has been awarded a top rating for its sustainability - the first in the city to receive such an accolade.

Blackfriars Restaurant has received a Three Star rating by the Sustainable Restaurant Association (SRA) by demonstrating exceptional all round sustainability, a rating also given to River Cottage in Dorset, owned by Hugh Fearnley-Whittingstall.

The SRA Star Rating system is recognised as the industry standard and is included in restaurant guides like Harden’s and Les Routiers as well as in The Times critic Giles Coren’s weekly reviews and Olive magazine’s monthly Pro vs Punter reviews. The Sunday Times dubbed it the “Michelin Stars of Sustainability”.

To be an SRA Sustainability Champion, restaurants provide answers and evidence to 65 questions across 14 areas of sustainability, including whether they are serving local, seasonal, high welfare food, how their resources and waste are managed, as well as how they treat staff, customers and the community. The SRA then assesses the results, collects evidence in support of answers and rates the restaurants accordingly.

Andy Hook, owner of Blackfriars Restaurant said: “We are delighted with our Three Star rating and that we have been recognised nationally for our efforts. With increasing customer awareness the SRA rating system is a great way to assess all hospitality businesses, big and small, and communicate how we’re doing to our customers. It also encourages us all to look at our policies and procedures to make our industry more sustainable.”

This year, 50 restaurants have achieved the top rating – Three Stars – which means they’ve scored at least 70% in the survey of their all round sustainability. Restaurants to have attained this exceptional result include River Cottage Plymouth Canteen and Andrew Fairlie at Gleneagles.

The SRA has awarded Two Stars to a further 60 restaurants and 110 have received One Star.

Mark Linehan, managing director of the Sustainable Restaurant Association, said: “Restaurants like Blackfriars are responding to customer demand. Consumers tell us they would rather eat in a sustainable restaurant and now they have a simple means of finding somewhere to eat out that not only serves good food but also matches their values.

“The rating reflects Blackfriars’ commitment to using local and seasonal produce and, in particular, for its use of home grown herbs and vegetables and foraged ingredients. It also demonstrated an outstanding commitment to its staff and the local community, playing a prominent role in local life through its support of local charities and schools.”

This was posted in Bdaily's Members' News section by Uniquethinking PR team .

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