Local sourcing wins the Gallivant top sustainability rating

16 July 2015 by
Local sourcing wins the Gallivant top sustainability rating

Situated on Camber Sands, near Rye, the hotel prides itself on sourcing 95% of its fresh ingredients from within a 10-mile radius. As a result, it is now one of just 73 businesses to receive the SRA's top rating, also held by the likes of Hugh Fearnley-Whittingstall's River Cottage, Bruno Loubet's Grain Store and Raymond Blanc's Belmond Le Manoir aux Quat'Saisons.

Local produce enjoyed by guests and customers at the Gallivant include seafood caught nearby and Romney salt marsh lamb from a farm in Brooklands.

Owner of the business Harry Cragoe said he was delighted to see five years of hard work to transform the Gallivant's menu rewarded.

"When we started here in 2010, the ingredients were arriving in bulk from all over the country," he said. "We knew there were dozens of fantastic producers on our doorstep and it's been a fantastic experience going out and meeting them and then being able to turn these amazing raw ingredients into delicious dishes for our customers.

"Receiving this outstanding recognition from the SRA means we can be confident that what we're doing is right and it helps us communicate what we're doing."

As well as recognising the Gallivant's exceptional sourcing, the SRA was also impressed by the hotel's support for community projects including the annual beach clean event and the Rye Bay Summer School, as well as its employment practices involving an apprenticeship scheme and closing for a half a day a week to provide staff with training.

Mark Linehan, managing director of the SRA, added: "All our research shows that diners love being able to make that connection between the field and the fork - not because they are obsessed with food miles, but because they want to know where their food comes from, that it's fantastically fresh and that the restaurant is supporting local farmers and fishermen.

"The Gallivant is certainly matching its customers' expectations on this - taking great local produce and making it even better."

The Gallivant, Camber >>

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