Boston Tea Party shortlisted for Food Made Good Awards 2016

BTP

Boston Tea Party (BTP) is vying with some of the UK’s best known restaurant and hospitality names to be a winner at the Food Made Good Awards 2016 – which reward the unsung heroes of hospitality who go way beyond just serving delicious food.

BTP is on the shortlist for the Food Made Good Large Group of the Year for the second year running in recognition of their continuing commitment to sustainability, including (amongst others) ethical sourcing of ingredients and minimising food waste, and doing this across all 18 BTP cafes in the south west and Midlands.

The diversity of eateries on the shortlist for the Food Made Good Awards, run by the Sustainable Restaurant Association (SRA), reflects the hugely positive changes the industry has made in recent years to meet the dining public’s ever increasing appetite for food that’s delicious, ethical and sustainable.

BTP will discover if it has won at the Food Made Good Awards on 22 March at the Royal Horticultural Society’s Lindley Hall in London, where SRA President, Raymond Blanc OBE will be presenting the awards. The nomination follows two recent successes for BTP in sustainability, picking up the ‘Outstanding Commitment to Sustainability’ awards at both the Bristol and Bath Good Food Awards.

Sam Roberts, Managing Director of BTP, said: “We’re delighted to be nominated for this award for a second year running. It shows that our uncompromising approach to ethics and sustainability isn’t going unnoticed, and we are proud that as a group of 18 cafes we are able to achieve the high standards set by the SRA. Hopefully we can be an example to others there that it is possible to stay true to your beliefs as you expand.”

Mark Linehan, Managing Director of the SRA, said: “Now in their fifth year, albeit with a new name, the Food Made Good Awards recognise the incredible achievements of restaurants and the wider hospitality sector that few other awards do. With a transformation in diners’ attitudes towards food and how it is produced, we believe these awards reward the unsung heroes of hospitality who go way beyond just serving delicious food.”

 

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