Earth Day 2022: 'Invest in our Planet'


Celebrating some of the Michelin Green Star restaurants that are leading the way in sustainability

Friday, April 22 is Earth Day 2022, and this year's theme is investing in our planet.

Investing in our planet is about everyone - on an individual level as well as governments and companies - doing their part to promote sustainable development.

Earth Day reminds the hospitality industry that sustainable cuisine is more important than ever. Whether it’s cooking seasonal dishes, sourcing local produce, furnishing restaurants with upgraded furniture, or better managing waste, British restaurants have the opportunity to lead the way in minimising their impact on the planet.

Launched in the UK and Ireland in 2021, the Michelin Green Star recognises chefs and restaurateurs who are leading the way in promoting sustainable practices in their kitchens. In the first year, 23 restaurants received the award, and by 2022, that number rose to 31.

These 31 restaurants across the UK and Ireland prove that great food doesn't have to come at the expense of our environment, as they manage to deliver a dining experience that combines culinary excellence with a great green commitment.

Here, we take a closer look at some of our Michelin Green Star restaurants and what they're doing as they invest in our planet:

Henry Robertson - Pale Hall, Llandderfel, Wales

Located in the Palé Hall Hotel, this elegant restaurant has beautiful views of the gardens. The menu reflects the seasons and has a strong focus on local pantries - including many produce grown in vegetable gardens and estates using their own compost. Their on-site hydroelectric power station provides carbon-neutral energy for the entire hotel's operations and promotes their culture of sustainability through an incentive program, rewarding individual merit, including innovative contributions that increase efficiency.

Chef's Commitment: "We have our own hydroelectric power station, teams wear uniforms made from recycled plastic, and we have an incentive system to make innovative contributions to reducing our carbon footprint. We use our own compost to grow organic herbs, vegetables and fruit." - Gareth Stevenson

Pines, East Wall House, Northumberland

The menu at this country restaurant features high-quality Northumbrian produce: from their own vegetable gardens, from the surrounding countryside or from small independent producers, farmers and growers. Every part of a plant, vegetable or animal is used; they make their own juices and supplements, and the shelves are filled with jars used to preserve, ferment and marinate various products. They also have a chicken coop and a colony of native black bees.

Chef's Promise: “Our aim is to showcase the best of Northumbria’s organic and collectible products, while educating guests about sustainable practices. Our native bees are an integral part of our farm and we are introducing a menu of homemade wildflower seeds that guests can order at Plant them at home so they can help the bees too." - Carl Byerley

Clay, Galway, Ireland

Chef and owner Enda McEvoy has long been a sustainability leader. Drawing inspiration from the landscape and waters around Galway, he has developed strong relationships with farmers, hunters and fishermen over the years. The team buys whole animals and operates a zero-waste policy, turning fish and meat scraps into fish and broth; turning vegetable scraps into miso and fermenting and composting leftovers. The menu is deliberately kept small and changed regularly to reduce food waste. They also preserve ingredients through pickling and fermentation to ensure their availability during the off-season.

The chef promises: "All ingredients are sourced from local farms, and we follow a zero-waste, start-to-finish, leaf-to-root philosophy. We stick to seasonality; support local farmers and fishermen; and use renewable energy. We also help educate local schools. students.” — Enda McEvoy

Inver, Strache, Scotland

With a Master of Science in Food Policy and experience working for food charities and sports groups, chef and owner Pamela Brenton has always had ethical and environmental considerations at heart, so sustainable practices are part of this ex-croft corps It's no surprise that the heart of the lodge is the boat shop. Fish and shellfish are sourced from the lakes, while meat and dairy products are sourced from local farms dedicated to land and animal welfare. Vegetable-based dishes are so popular that nothing is lost where meat is used, as everything from the brain to the bones is used in one way or another.

The Chef's Commitment: "Sustainability is the foundation on which we build our business; for us, it's not just a 'talk'. The people, landscapes, plants and animals that guide and shape our menus are an ecosystem of which we are Part of constant development. If they don’t thrive, neither can we.” – Pamela Brenton

Silos, Hackneywick, London

This laid-back restaurant uses a closed-loop system, which means they can design their menus without using the trash can. They have a strong vegetative bias and a leaf-to-root/nose-to-tail spirit. They have their own flour mill, butter and make their own oat milk. They trade directly with farmers and turn leftovers into compost in an aerobic digester. All furniture and fixtures are recycled, and glass bottles go from reconstituted food packaging to plates and table tops.

The chef promises: "We are the world's first zero-waste restaurant, and we want to innovate while respecting the food industry: Respect for the environment, respect for the way food is produced, respect for the food we put into our bodies. "- Douglas McMaster

Coombeshead Farm, Lewannick, Cornwall

This cozy, rustic barn conversion is located on a working farm where they breed and breed including Mangalitsa pigs, Aylesbury ducks and Le Flèche chickens. These animals are sown alternately through pasture and cover crops to promote biodiversity. They also have their own sourdough bakery and harvest honey from their own beehives. Food waste is used as compost in the garden and cardboard waste is used for mulch. Their ultra-seasonal surprise menu offers the ultimate live-to-table experience.

Chef's Commitment: "We grow produce on our 66-acre farm using regenerative farming methods, including continuous stitched cover crops. We also have a no-dig vegetable garden, compost our food scraps, and pig lard for guest soap. ." - Oscar Jorgado