Former Caterer Adopted Business Restaurant Alimentum last night won the independent restaurant category award at the RSPCA Good Business Awards held at One Marylebone, London.
The Cambridge-based restaurant, which received the Innovation Award at last year's awards, was described this year by judge and food writer Richard Johnson as "standing out like a beacon".
"It continues to use free range animal bones in all its stocks, and organic meat that is reared to higher welfare standards," he said.
In the pubs category, London's Duke of Cambridge walked away with the best public house prize. This year marked the first time pubs had their own category and was designed to celebrate establishments across the country that have animal welfare at their core alongside the restaurant award.
Johnson said: "The Duke of Cambridge also keeps animal welfare at the centre of all they do, going above and beyond Soil Association guidelines to check on their supply chain."
The 2009 award for innovation in the pub category went to The Feather's Inn in Northumberland while fast food giant McDonald's picked up the Innovation Award in the restaurant chain category.
Companies entering the restaurant category, which was supported by Caterersearch.com, were judged on the basis of their practices in welfare of beef cattle, dairy cattle, poultry, pigs, sheep and farmed fish; live transport of animals; welfare at slaughter/killing; labelling; import of meat and eggs from other countries; and inspection of suppliers.
"Each year the standard of entries gets higher as more and more restaurants and pubs realise that customers want ethically-sourced food," said Johnson. "In fact, with the introduction of the pub category, we were delighted to see that so many local pubs are committed to ensuring the meat they sell is ethically sourced.
"Our innovation award winners were well deserved: McDonald's for its long-term, continued investment, and support of research into animal welfare; and the Feather's Inn in Northumberland, which offers innovative educational campaigns to visiting local schools in an effort to teach children about animal welfare. They are also committed to using every part of the animal and were commended for their stand against food waste."
David Bowles, head of external affairs for the RSPCA said: "Our restaurant and pub winners have set a high standard of Good Business practice for the industry to follow that they should be commended for. We are delighted to present the winners with these RSPCA Good Business Awards, and hope that they continue to innovate and motivate the rest of the industry to adopt good animal welfare policies."
By Amanda Afiya
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