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Sustainable Restaurant Association create new Hall Of Fame at their Food Made Good Awards to recognise Poco Tapas Bar’s long-sustained achievements.

7th November 2019

Categories: Latest News

"After successfully hogging the top award at this event, the time has come for a very special restaurant to be retired from the Food Made Good Awards & to enter the hall of fame" Melissa Hemsley host of this years Food Made Good Awards

Pioneers of provenance and warriors of waste, Poco Tapas Bar, became the first restaurant to be inducted into the Hall of Fame at the Food Made Good Awards 2019. The accolade was bestowed on the Bristol sustainability heavyweight at a special ceremony in East London, in recognition of its extraordinary commitment to help diners use the power of their appetites wisely and pushing efforts to influence fellow industry colleagues to serve more climate friendly food. Since opening in 2004, Poco Tapas Bar has been a serial winner at the Food Made Good Awards, including twice being named Food Made Good Sustainable Business of the Year. This award recognises Poco’s unbeatable dedication to food sustainability, as the business who have consistently scored the highest mark in the Sustainable Restaurant Associations comprehensive accreditation survey year after year.

Poco co-founders Tom Hunt, Jen Best, & Benjamin Pryor have consistently put sustainability at the top of the agenda. Head Chef, Ian Clark and General Manager, Barry Symonds, have been fundamental in the putting sustainable food philosophy into practice and running the restaurant in a way that cares for the community.

Tom Hunt is an award-winning chef, columnist and climate change campaigner. His ‘Root to Fruit’ approach to cooking is based on food’s connection to nature, championing a way of eating that prioritises the environment without sacrificing pleasure, taste and nutrition.

Poco has a ceaseless devotion to having a positive impact on the environment. To name just a few of the industry-leading practices at the heart of Poco’s operation, they support regenerative agriculture through their procurement, produce virtually zero waste and most recently have pledged to serve only carbon-neutral meat by celebrating often wasted cuts, wild game and offal.

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