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TIME FOR CHANGE

You care about the quality and provenance of the food you buy, right? But how do you follow that through when you eat out? The Sustainable Restaurant Association (SRA) wants chefs, restaurateurs and the dining public to join a new movement called Food Made Good.

The campaign, led by Raymond Blanc, aims to help diners identify which UK establishments are serving food that tastes good, is sustainably sourced and has a positive social impact.

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Find the complete article and many more in this issue of delicious. Magazine - October 2015
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About delicious. Magazine

Ottolenghi is back! Find his new recipes in our October issue, along with the best things to eat this autumn including Hugh F-W’s cheesy gratin, Atul Kochhar's home cooking and easy one-pot meals. There’s also a Mexican chilli cook-off, proper bao buns and a foolproof beef wellington. On the sweet side, get stuck into John Whaite's rich chocolate cake, a frangipane crumble and our ultimate biscuit collection – better put the kettle on…