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Digital Subscriptions > delicious. Magazine > December 2019 > FOR STARTERS

FOR STARTERS

The winner you chose

Karen Barnes and Raymond Blanc with Paul Collins of Yeo Valley Canteen

FEW MONTHS AGO we joined forces with the Sustainable Restaurant Association to help find a winner in the People’s Favourite Restaurant category of the Food Made Good Awards. We were seeking a UK restaurant that lives up to the motto ‘food that not only tastes good but also does good’, and you nominated around 200 restaurants via deliciousmagazine.co.uk.

Next, the judges, editor Karen Barnes, SRA CEO Andrew Stephen and Phil Lewis, owner of 2018 winner Dusty Knuckle Pizza, whittled down the contenders to a shortlist of five. Finally, the public voted in their thousands for their favourite. And the winner is… Yeo Valley Canteen! A big high-five to this brilliant family business.

WHY DID THEY WIN? Yeo Valley Canteen was nominated for its seasonal, organic local ingredients, including veg from its own garden and farm-reared meat. Plus, chef Paul Collins has developed a thriving network of local organic suppliers. The former staff canteen serves breakfast and lunch at thrifty prices (mains no more than £13), and the restaurant has incredible views to boot. Time to make a date for 2020. yeovalley.co.uk/the-canteen

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About delicious. Magazine

The December issue of delicious. contains everything you need to make this Christmas and New Year your best ever. You’ll find: mix-and-match menus (canapés, starters, mains, desserts); all the roasts from duck, turkey, ham, vegetarian and vegan – and what to do with leftovers; Gill Meller’s celeriac ravioli; a new Christmas pudding from Paul A Young; easy cake decoration; a classic from Delia; plus, our Properly Useful Guide to the best drinks, cocktails, gifts, cheese and shop-bought shortcuts. It’s a happy Christmas guaranteed.