Mobile caterer Squid & Pear wins Sustainable Restaurant Association's top rating

09 March 2012 by
Mobile caterer Squid & Pear wins Sustainable Restaurant Association's top rating

Squid & Pear has become the first mobile caterer to receive a sustainability rating from the Sustainable Restaurant Association (SRA).

The Putney-based business, which caters for a broad range of events including street food markets, festivals, advertising photo shoots and film production, has been recognised as three star champions, the top rating in the SRA scheme.

Founded by sisters Claire and Lisa Drabble, a chef who trained in Michelin-starred kitchens and a self-confessed "foodie" with event management experience, Squid & Pear joins almost 250 restaurants, hotels, pubs and in-house catering facilities that have been rated by the SRA since the scheme started last year.

A further 250 are going through the process and the SRA has developed its rating process to make it appropriate for all mobile caterers.

Lisa Drabble said that she and her sister were over the moon with the rating, adding: "We've put a lot of work into carefully sourcing our suppliers and visiting them where possible to check the provenance of our ingredients and materials, so to have that recognised is both rewarding and encouraging."

The SRA said it was particularly impressed with Squid & Pear's commitment to source local produce, sustainable fish as well as free-range and rare-breed meat. All catering disposables are made from recycled materials, and are recyclable and compostable.

Commenting on the caterer's landmark recognition, SRA managing director Mark Linehan said: "It proves our long-held belief that any organisation serving food - be they mobile caterers, take-aways, hotels, pubs or fine-dining restaurants - can achieve the highest sustainable standards.

"Squid & Pear has laid down the gauntlet for other mobile caterers."

Mobile caterers interested in being rated by the SRA should contact Ed Franklin on 020 7479 4221 or email here.

SRA announces national awards >>

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How to… source sustainable fish >>

By Janie Manzoori-Stamford

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