‘The Wheatsheaf’ pub in Chilton Foliat has been awarded Business of the Year at the Food Made Good Awards 2019. The award was presented by Melissa Helmsley in a special ceremony at Troxy in London on November 5.
As an organic pub, ‘The Wheatsheaf’ has stopped serving traditional Sunday roasts and replaced bagged crisps with homemade as part of its war on waste. The pub received the highest score in the Food Made Good Awards 2019, the Sustainable Restaurant Association’s(SRA) annual industry accolades for the most progressive purveyors of food and drink.
The pub’s best-selling seasonal dishes demonstrate its minimal impact, zero waste ethos, whether its Asparagus Soufflé, Asparagus Cream, Westcombe Cheddar in spring, or Pizza with Roasted Squash, Homemade Ricotta, Truffle Honey and Cobnuts in autumn.
Despite reducing the volume of meat in several dishes, owner-chef Ollie Hunter, has succeeded in keeping his carnivorous customers content. He has maintained the meaty flavour of the dishes by, for example, substituting mushrooms for a third of the meat in his burger. With three quarters of its menu now veg-led, ‘The Wheatsheaf’ also won the Serve More Veg and Better Meat award, sponsored by Lightspeed.
Ollie said, “This is everything we strive for here at ‘The Wheatsheaf’. Every decision and action we take is for sustainability. This award is reward for all those decisions and actions. This is about the future of all food businesses. Bring on the revolution!”