Langdale’s Sticklebarn shortlisted for a national sustainability award
Sticklebarn has been named on the shortlist for the Value Natural Resources award, at the Food Made Good Awards 2018, the Sustainable Restaurant Association’s (SRA) annual industry leading accolades for the most progressive purveyors of food and drink. This award is one of 17 that will be presented at a special ceremony on 1st October at FEST Camden in London.
Earlier this year Sticklebarn was also awarded two out of three stars by the Sustainable Restaurant Association. The SRA’s sustainability rating recognises eating establishments as one, two or three star, Sticklebarn is the only pub in the Lake District to gain a two star rating.
Operations Manager at Sticklebarn, Charlotte Fuke said the team were absolutely delighted with this news. Charlotte Fuke said their two sustainability stars were a Michelin equivalent, recognising the passion, determination and commitment of the team to being as sustainable a pub as possible.
Charlotte Fuke said: “Food touches every part of our lives. The choices we make about where our food comes from, how it is produced and prepared has the power to support a healthier future for people and the planet. As a conservation charity we care deeply about this. We will continually look to find ways to be as sustainable as we can in the running of this pub.”
A key part of our ambitions at Sticklebarn is the Stickle Ghyll hydro, a system that uses fast-flowing water to generate energy. The hydro was completed in 2015 and delivered 385,421 kWh in its first year, enough energy to power 90 homes and 7% more energy than anticipated. In 2017 more than half of the pub’s electricity came from hydropower. Energy sold into the grid is invested back into our conservation work in the Lakes.
As Charlotte explained: “Using hydroelectricity to power Sticklebarn is a huge leap forward. We are probably amongst only a handful of pubs in the country to be powered by water. But there is still so much more that we can do from the way we handle waste and the equipment we use in the kitchen to how we source our ingredients.”
Raymond Blanc, OBE, President of the SRA, said “The Food Made Good Awards shortlist always delivers incredible examples of what the leaders in our industry are doing to create a better food future. Whether it’s chefs creating beautiful new menus that celebrate vegetables or finding new ways of using less plastic, the Food Made Good Awards are the perfect way to celebrate the people and businesses using food as a force for good. I would urge all chefs and restaurateurs to take inspiration from these sustainability pioneers and follow their lead.”
The Food Made Good Awards recognise restaurants and food service businesses whose accomplishments in the last year have driven progress in the industry and demonstrated that all food can be made delicious, ethical and sustainable. The awards will be presented at a special ceremony on 1st October at FEST Camden in London.
The Sustainable Restaurant Association
Sticklebarn has joined 8000 Sustainable Restaurant Association members all committed to creating a sustainable foodservice industry for people and the planet.