Independent Restaurants Case Studies
The RSPCA has prepared these summaries from information supplied in spring 2007 by RSPCA Good Business Awards entrants.
The Swan Inn, Hungerford
Organic beef farmers Mary and Bernhard Harris have owned The Swan Inn for 11 years. Their businesses include an organic farm shop and Cygnet Restaurant, which have a clear farm-to-fork policy that encompasses higher animal welfare.
Mary and Bernhard say they endeavour to improve animal welfare wherever possible. All their eggs are free-range and organic, as are all the meats served in the restaurant and sold in the organic farm shop. They do not use foie gras and their farm is in the Defra Higher Level Stewardship scheme.
Their staff are encouraged to be knowledgeable about the farm and food products, and are able to talk to customers about the food and how it is produced.
Cubana Bar and Restaurant, London
Cubana Bar and Restaurant serves Cuban Creole food, the cuisine of old Cuba - a mix of Spanish, African, Caribbean and French influences. It proudly promotes its animal welfare stance on its menu stating it only uses UK, free-range produce and has done since 1998.
Its free-range produce includes eggs, chicken and pork and it checks all its suppliers carefully. Because Cubana found it difficult to find a supplier of free-range chorizo sausage, last year it moved to an organic product, despite being a mid-priced restaurant.
Cubana's beef is all from Donald Russell in Inverurie near Aberdeen and is UK produced and farm assured. One outstanding policy, especially for Cuban cuisine, is that it does not sell lobster due to it possibly being cooked alive. It also does not serve foie gras due to the cruel methods of production.
