MEDIA RELEASE: New dining guide aims to make the world a better place
A new guide to the most delicious sustainable and ethical restaurants and dining experiences in the world is in the works, with publication planned for 1 November 2018.
Truth, Love & Clean Cutlery: A Guide to the Truly Good Restaurants and Food Experiences of the World aims to identify those restaurants and food experiences that go above and beyond great food and wine in the ethical and sustainable ways with which they run their business. Including restaurants from forty-five countries, the World edition is joined by simultaneous editions published in the United States, the United Kingdom and Australia.
Renowned UK writer and Times restaurant critic Giles Coren and Australian food writer Jill Dupleix head up a hand-picked editorial team of experienced food writers from around the globe. Blackwell & Ruth, the award-winning publisher that delivered 2017’s Endangered by Tim Flach and 200 Women: Who will change the way you see the world and the recently published The Prison Letters of Nelson Mandela, is proud to be compiling such an important and timely series focusing on issues that really matter. The UK and World guidebooks will be distributed by Thames & Hudson.
For the past decade, chefs and restaurateurs have been placing greater value on sourcing local and seasonal produce, reducing carbon emissions, minimizing waste, supporting sustainable practice by farmers, producers and wine-makers, and being an active part of their own communities.
At the same time, more diners want their money to go to restaurants with high standards of ethics, integrity and sustainability as well as high standards of great food and wine and good times. This guide aims to bring everyone together at the table.
“It’s a new way of choosing where to eat when you travel, based on a new set of values”, says founding editor Jill Dupleix. “Why? Because our priorities are shifting. Diners everywhere are seeking out local restaurants run by people and not corporates; chefs who source locally and seasonally, and restaurateurs who care for their community. We don’t want to check our values at the door when we go out to dine”.
UK guide editor Giles Coren adds: “The spirit of Truth, Love & Clean Cutlery is something you can sense the moment you walk into a restaurant. It isn’t just about sustainable practice, organic produce, sensible energy and recycling policies… it’s also about that feeling you get when you step through the door and the light falls on the scrubbed wooden floor in a certain way. The flowers in a vase on a table with today’s newspapers seem to turn and wink at you. The bartender looks up from polishing a glass and says, ‘Hi!’ like they’re actually pleased to see you. Someone is chalking a ‘special’ on the board that is just exactly what you felt like eating. Nobody barks ‘do you have a reservation?’ They just show you to a table at the back, by a window with a view over the back garden. Which is all they have left, this being a busy Friday lunch, and they say, ‘What can I get you to drink? We’ve got a house Bloody Mary we make from our own tomatoes…’ And you know that everything is going to be okay”, he sums up.
At last, the deeply held beliefs of both diners and chefs are beginning to align and reconnect.
Five per cent of the publisher’s revenue from sales of this book will be donated to Action Against Hunger to support their efforts to provide food, clean water and nutrition programs to combat hunger and malnutrition for children and their families in fifty countries around the world.