The Taster Magazine | Summer 2016
Our Sustainable Restaurant special issue! Featuring the Sustainable Restaurants Awards, and how Raymond Blanc OBE and Jamie Oliver have been involved. Some restaurateurs have devised brilliant initiatives: keeping bees, using kitchen waste to generate power, or sending a mobile unit around schools and markets to promote local foods and delicacies.
Plus, ideas for summer picnics and barbecues, nearly all from ethical & independent businesses — the sort The Taster loves to champion. With so many brilliant items online, don’t heave out to the supermarket for the same tired old brands. Instead, use the new ‘shopping list’ feature in our print magazine. This way, we can all be sustainable heroes.
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Articles in this issue
Below is a selection of articles in The Taster Magazine Summer 2016.