9:10am Thursday 11th August 2011
By Michelle Tompkins
A MENU which changes daily and the ability to create dishes from “random food available at random times” have secured a top award for a pub near Swindon.
The Royal Oak, in Bishopstone, is one of only four pubs and restaurants in the whole of the UK to receive a maximum three stars from the Sustainable Restaurant Association.
The organisation rates establishments on their use of local, seasonal and ethical produce, as well as their efforts to save energy, recycle, employ local people, look after staff and engage with their community.
Only those who score 70 per cent or more are awarded top Three Star Sustainability Champion status — the Royal Oak scored full marks for its marketing policies and more than 80 per cent for the produce it uses.
Judges said: “The Royal Oak has very strong sourcing practices, ranging from the use of organic meat and milk to buying Fair Trade tea, coffee and sugar. As well as supporting local business by sourcing the majority of its food locally, the Royal Oak also contributes to the community through such initiatives as providing vouchers for schools and charities and taking customers on farm tours.”
The pub is run by organic farmer Helen Browning and managing director Tim Finney. Almost all of its meat comes from Helen’s Eastbrook Farm in the village, and much of the fruit and veg is supplied by villagers, who are paid in food and drink from the pub.
Tim said: “We are delighted we have been recognised for doing what comes naturally – growing and serving food in a sustainable way.
“It’s easy and common sense — local people grow excellent food, just as our farm does. Why buy our carrots from a Frenchman? I love the French but I don’t need their carrots!
“And we don’t need Scottish beef when Wiltshire produces such good meat. If I was in Scotland, I’d use it, not down here.
“We never really know what’s coming in from week to week — that’s why the menu has to change every day. One day someone from the village might bring in a bag of courgettes, the next it could be redcurrants, and we have to decide how we can use them. We need a chef who is open-minded and can make something from random food available at random times.”
The SRA is a not-for-profit organisation with more than 400 members, and is supported by The Times’ food critic Giles Coren. Its aim is to encourage the food and hospitality industry to be more environmentally aware. The three other Three Star Sustainability Champions are the University of Winchester restaurant, Petrichor at The Cavendish Hotel in London, and Cafe Anusia in Tring, Hertfordshire.
The Royal Oak has attracted much praise since Helen and Tim took over four years ago. It is listed by Michelin as among the top 500 food pubs for 2011, has been included in the Good Food Guide for the past three years and was in The Times’ Top 50 UK pubs in January.
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