The Copenhagen restaurant which is certified organic and sources much of its fresh produce from its own farm, received the award from Raymond Blanc OBE, President of the Sustainable Restaurant Association (SRA). The award was one of 17 presented by Blanc and SRA Vice President Prue Leith, at a special ceremony at the central attended by over 250 good restaurants.
Customers at Bæst, in the fashionable Nørrebro area, can enjoy some of the 350 varieties of fruit and vegetables grown on the nearby farm. The pizzas feature mozzarella freshly made in-house, every day, using milk from the farm’s 15-cow herd and salami prepped by the chefs using pork from a local free-range drove. To complement the Italian theme, the chefs also use the milk to make ice cream.
To keep waste to a minimum, the whey from the cheese-making is used to make croissants in the bakery, where customers are encouraged to use reusable bags with a 10% discount on baked goods.
Surplus bread is sent to their chicken supplier and coffee grounds to a mushroom grower while gluts of fruit and vegetables are pickled and fermented. All the electricity comes from hydro-electric power and it is on a mission to slash its energy use – meeting annual 10% reduction targets.
The Food Made Good Awards reward restaurants and food service businesses whose extraordinary accomplishments in the last year have driven progress in the industry and demonstrated that all food can be made delicious, ethical and sustainable.
The ceremony was hosted in the Royal Horticultural Halls’ natural light-filled Lindley Hall. Situated in central London, the Royal Horticultural Halls was opened in 1904 by HM King Edward VII and HM Queen Alexandra. Once host to botanic art exhibitions held by the Royal Horticultural Society, the versatile Lindley Hall and Lawrence Hall now play host to prestigious contemporary events, from fashion shows to weddings, art exhibitions, car auctions, big-brand conferences and major entertainment artistes.
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