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Sourcing is an important consideration

Hugh Fearnley Whittingstall has been praised for his sustainable practices

When sourcing the raw ingredients necessary for preparing the latest inspirational recipe they have come up with, chefs may be advised to carefully consider their options.

Celebrity chef Hugh Fearnley-Whittingstall's River Cottage was recently praised for its commitment to responsibility regarding this act at the inaugural Sustainable Restaurant Association Awards (SRA) in London.

This could mean more to the restaurant than industry recognition, as North Wales farmer and expert on Protected Geographical Indication Myrddin Davies recently claimed diners care where their food comes from and do not wish to see any compromise on quality.

"We'll be working hard throughout 2012 to see if we can improve our all-round sustainability," Fearnley-Whittingstall remarked.

Account manager for the SRA George Clark added the venue clearly takes its ethical responsibilities seriously.

Do you source produce sustainably, or from local vendors? Are customers more satisfied with the results they receive as a result of this practice?

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