There are serious problems in the food chain in relation to food traceability as the recent horse-meat scandal highlighted. Hugh Fearnley-Whittingstall’s River Cottage and the Sustainable Restaurant Association have taken action, and are breaking new ground by providing accredited training by City & Guilds in ethical food selection and procurement.
River Cottage is famous for blazing the trail for ethically-produced ingredients and championing the cause of sustainability. This commitment was recognised recently with the award of a prestigious national trophy from The Sustainable Restaurant Association.
Mark Linehan, Managing Director of the SRA, said: “River Cottage’s commitment to sourcing, and to serving its customers local and seasonal, high-welfare produce, really is second to none.”
The practical hands on course delivered at River Cottage HQ takes each delegate through the processes of ethical food selection and menu construction.
Focusing on how to increase new business, reduce wastage and improve profit margins, the team demonstrate how to make food sustainability financially sustainable.
The one-day course is aimed at professional cooks, aspiring chefs or anyone with a responsibility in food selection and menu creation within the hospitality industry.
This award-winning approach underpins the teaching at the River Cottage Professional Chefs’ School, which launched in April, delivering a range of nationally- recognised qualifications, including apprenticeships and City & Guilds accreditations.
The one-day food sustainability course is one of the first programmes to take place. There has already been a lot of interest in the course prior to tickets being released.
Jon Noakes, Head of Food Quality and Kitchen Productivity at Mitchells and Butlers said, “If you’re looking for a place to inspire cooks and chefs then the environment at River Cottage would be hard to beat. The passion of the team, combined with the unique setting, creates something truly special.”
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