When it comes to eating out of home there has been a huge shift in the consumer mind set in the last five years.
Consumers are becoming more aware of what they eat, where it comes from, how it was produced and how food waste is both managed and reduced. As a consequence there is a growing expectation on restaurateurs, chefs, publicans and caterers across foodservice to demonstrate quantifiable actions that work towards a more environmentally responsible approach.
One such enterprise is The Gladwin Brothers – three brothers who have worked tirelessly to ensure they know what exactly is happening to the food they serve from field to fork.
Together Oliver, Richard and Gregory Gladwin promote food provenance and nose to tail cooking to ensure that they serve the very best of our Great British food to their diners in their three strong London restaurant portfolio - ‘The Shed’, ‘The Rabbit’ and Nutbourne.
The Gladwin Brothers have shared their top tips on how they deliver the freshest ingredients and best quality products to their diners.
- Re-evaluate your approach; seasonal British ingredients, sustainable cooking and foraging should take a lead role
- Develop strong relationships with local suppliers that you trust
- Build a team that supports your vision and make sure the kitchen and front of house team supports and mirrors that vision
- Time can be tight, but its so important to visit local farmer’s markets to handpick fruit and vegetables from local suppliers to ensure the freshest ingredients are on your menus, it also helps educate more junior chefs
- Consider waste carefully, carrot peelings don’t need to be discarded, they can be fried, turned into crisps and used as a garnish adding texture and complexity to dishes, reducing both waste and shopping lists
- This approach can also work with trims of meat – these can be turned into sauces or ragus
- Using a local, trusted supplier helps maintain the traceability of your meat and ensure the ethical treatment of livestock
Oliver Gladwin, Creative Director Chef, says:
“We think the key to running a sustainable restaurant successfully is to focus on finding and building lasting relationships with the right suppliers and bringing in team members who will respect the complete goals of our business – it’s not just about how the food tastes on the plate! To do that we as owners need to know the process and be part of it.
“Through good relationships with wholesalers we can lower our costs while hand-picking the best quality produce. The advantage to buying in bulk are numerous and vital to the efficient running of our kitchens, but it is second usage that really makes the difference, made possible by great ingredients.
“Additionally, we are very lucky to have our brother Gregory’s farms in Sussex. By purchasing our meat from him, we are able to directly trace the farming practice from rearing to abattoir. Our brother respects his animals and we carry on that respect in the kitchen by using every part of the animal we can. Not a bit goes to waste.
“As lead chef in my kitchens, I take full responsibility for ensuring the team understands the time, effort and care that goes into producing the great British ingredients they are cooking and serving so that this gets passed on to the guests - and make no mistake, the guests notice.”