01/11/2019

Galway's Loam Wins the MICHELIN Sustainability Award 2020

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Sustainability has become a buzzword for most businesses in recent years, but there are few who really see it through in every aspect of daily work.

In addition to announcing the new starred restaurants, the launch event for the MICHELIN Guide Great Britain and Ireland 2020 saw three special awards being presented. Up first, was the Michelin Sustainability Award, which was presented to Enda McEvoy of Loam in Galway, Ireland.

Sustainability has become a buzzword for most businesses in recent years, but while many may advocate it on their websites and social media accounts, there are few who really see it through in every aspect of daily work.

Historically, the restaurant industry hasn’t been the strongest when it comes to its sustainable credentials, however, more and more forward-thinking chefs have been working hard to challenge this preconception.


One such chef is Enda McEvoy, who hails from Ireland's County Cavan. Prior to opening Loam he worked under J.P. McMahon, helping Aniar earn a MICHELIN star in 2012. A year later, he moved on to open his own place with his wife—and Loam entered the MICHELIN Guide in 2016 with one MICHELIN star.

In the same year, Loam was also the first independent restaurant to be awarded the top rating of three stars by the Sustainable Restaurant Association—who assess "Sourcing, Society and Environment:" that is to say, the food on the plate, the relationships established with people and the impact on the planet.

Many restaurants strive to be sustainable, making conscious and concerted efforts along the way, but for McEvoy—who really goes above and beyond—it seems to be much more organic and part of his natural thought processes.

The name of the restaurant is the first clue as to McEvoy’s commitment—a reference to the rich, fertile soil of the area—but much more is quietly going on behind the scenes.

McEvoy was one of the first chefs in Ireland to really make a point of championing natural ingredients; building personal relationships with his suppliers to ensure the quality of his produce. In order to reduce food miles, he only uses ingredients from the west of Ireland and places great emphasis on foraging. As such, his menus are fiercely seasonal, with the ingredients informing and inspiring the kitchen team’s dishes.

 

Full MICHELIN Guide Great Britain & Ireland 2020 selection here

 

(Photo credit: Loam)

 

Article source : https://frama.link/J7pYD0-3

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