THE CAVENDISH LONDON - made famous in 1902 by King Edward VII's favourite chef Rosa Lewis - will celebrate British Food Fortnight with a gold award from Green Tourism London.
The four-star London hotel in Jermyn Street, St James's, has achieved 84% green rating and sustainable measures at its Petrichor restaurant include:
- 100% target of sourcing British ingredients, eg cheese from 0.1 miles away at Paxton & Whitfield.
- British pork from Wicks Manor Farm; chicken from Devon Rose Farm.
- No waste to landfill and all food waste to compost (anaerobic digestion).
- Orange rind from Petrichor's fresh orange juice to make marmalade.
- 80% less packaging on all deliveries of fruit and vegetables.
Head chef at Petrichor, Nitin Padwal, above, who himself is a farmer's son, said: "This award means so much to us. Our suppliers have been fantastic in helping cut packaging on all deliveries - because we simply don't need it."
"I have also found that by having more direct relationships with British farmers they understand our goals better, deliver the very best meat and at far better prices than going through a wholesaler."
During British Food Fortnight ? Sept 18th to Oct 3rd ? Petrichor will offer a selection of contemporary British dishes, which include two courses for £14.95 on pre-theatre dinners. The AA rosette menu includes:
Hope you like it!
- Poached Dorset lobster, mixed edible flowers, shellfish and brandy dressing
- Wicks Manor wild boar sausage and cep mushroom casserole
- Smoked and cured British sirloin carpaccio, crispy leaf salad and horseradish sorbet
- Custard and marinated nectarine tart with homemade honey ice-cream