Doug McMaster – Cub – London, UK
Based in Hoxton, east London, Cub was set up by award-winning bartender Ryan Chetiyawardana, the man behind waste-free cocktails, and Doug McMaster, the chef proprietor of Britain’s first no-waste restaurant, Silo.
Cub offers ever-changing, no-choice menus – diners simply choose between omnivore, vegan or vegetarian, alcoholic or nonalcoholic – and rest assured all the food comes from sustainable sources. The space itself also boasts top eco-friendly credentials, having been created with breathable clay that filters the air and table tops made from recycled yoghurt pots.
Daniel Finke – Katz Orange – Berlin, Germany
Incorporating sustainable gastronomy into its core offering, Berlin-based Katz Orangeserves a mix of vegan and organic meat dishes.
Michelin-starred Auguste, on Paris’s left bank, opened in 2005 and is led by chef Gaël Orieux. A sustainability pioneer, Orieux is the patron of Mr Goodfish, a European programme campaigning for sustainable fishing and the sustainable consumption of seafood products.
Together, Orieux and Mr Goodfish create recommended-species lists for professional chefs to refer to as they stock their kitchens, encouraging the move away from overfished species such as sea bass, turbot, lobster or sole, and encouraging the exploration of new and more plentiful alternatives. Despite Orieux’s commitment to sustainable fishing however, Auguste isn’t just a fish restaurant, serving a wide-ranging menu that changes with the seasons.
Previously named the most sustainable restaurant in the world, three Michelin-star Azurmendi restaurant in Larrabetzu, northern Spain, is led by chef Eneko Atxa. Set in the Basque countryside, Azurmendi is designed with a focus on sustainability, a fundamental pillar of Atxa’s philosophy, which seeks to “use cooking to achieve a more sustainable, healthy, and just society”.
The building, a seamless blend of the area’s natural surroundings and clean, modern architecture, was built with recycled materials and uses eco-friendly solar and geothermal energy production and rainwater recycling. Outside, electric vehicle charging is available, while the building’s upper floor is home to fruit and vegetable gardens as well as a greenhouse with a seed bank. In the kitchen, Atxa uses only small, local producers, incorporating once-endangered local produce into his recipes.