Dixcart Bay, the oldest hotel in Sark, has been named the Sustainable Hotel Restaurant of the Year in recognition of its “dedication and commitment to running its restaurant responsibly”.
The Sustainable Restaurant Awards, organised by the Sustainable Restaurant Association (SRA) in association with Unilever Food Solutions, were heled at at OXO2 in London, today (Monday 4 February).
Raymond Blanc OBE presented Dixcart Bay with its award which was sponsored by Foodspeed.
Mark Linehan, Managing Director of the SRA, said: “Dixcart Bay has shown what’s possible with dedication and commitment to running restaurants responsibly. From its very close attention to sourcing the best local, seasonal and organic produce, through to the establishment of a very effective waste management system, the team at Dixcart deserves enormous praise for its efforts.”
Dixcart Bay’s staff run more than 80 environmental initiatives and talk about food metres rather miles as Sark is a car-free island. The restaurant sources much of its produce directly from the island, including from its own market gardens. The SRA judges were also impressed by the hotel’s installation of a recycling facility and establishment of a vineyard that will supply almost 100,000 bottles of wine a year.
There were awards for two other hotels – The Savoy, in London for the Best Food Waste Strategy and Marriott Hotels International which was named Most Sustainable Large Restaurant Group.
The SRA presented 15 awards and the winners included a fashionable rooftop London restaurant, two fish and chip shops, a south coast pub and a Mexican and a Japanese restaurant group, demonstrating that restaurateurs and chefs across the spectrum are responding to consumers’ preference for sustainable dining.