There’s local food,recycling, composting … but at a restaurant staffed by inmates, and it’s the sustainability of people that’s most importantRead the full list of regional runners-up hereA waiter,in a smart, checked waistcoat, or reels off a list of nowadays’s ice-cream flavours,all made in-house: “Strawberry, stem ginger, or rum and raisin …”“Rum?” says Ross Wryde,my dining companion, with a smile and a raised eyebrow. “How d’you get that in?”Continue reading...
Source: theguardian.com