"It’s so important that we’re leading the way in the UK with regenerative farming"

M Restaurants has launched a new regenerative farming menu to celebrate sustainability and ethical food production.

The menu represents a growing focus for the company, encouraging diners and hospitality providers to consider the environmental impact of everything we buy and eat, as well as the sourcing of seasonal, local food from ethical businesses and regenerative farmers.

Speaking exclusively to The Staff Canteen at an industry launch night, Alyson Parkes Impact Manager for Rare Restaurants, the parent company of the M Restaurants and Gaucho brands, said: “One of our core targets is to address the sustainability of beef. Beef is a core product across both brands and we know it has a very high environmental impact, so one of the many things we’re looking at is how regenerative farming can benefit the livestock industry and actually reduce the environmental impact, carbon emissions and other associated factors.”

Explaining the benefits of regenerative farming, Alyson explained: “It addresses a lot of core problems such as land degradation, loss of biodiversity, water pollution, everything that contributes to really bad environmental impacts and a very high carbon footprint. In order for the hospitality industry to keep going forwards with core products, we really need to be leading this way from our perspective by being a core messenger to consumers on the different opportunities out there, and the different ways of farming.”

Whilst all three restaurants – Canary Wharf, Victoria and Threadneedle Street – offer carbon neutral beef all-year-round, the pioneering group is the first to partner with leader of the regenerative movement, The Ethical Butcher and farmer Neil Harley, to showcase regeneratively farmed British beef, alongside other ethically sourced ingredients.

Starters include a Crate to Plate salad featuring confit tomatoes, cucumber and more, all grown using hydroponic and aeroponic methods in disused London spaces.

For the main event, opt for the Ethical Butcher x Neil Harley rump steak sourced from cattle that roam for up to 30 months (almost twice the lifespan of standard UK cattle) and are 100% pasture fed to encourage new plant growth and improve biodiversity.

Other mains include black king fish with lemon berurre blanc and caper sauce, and a cauliflower steak with cheese empanada.

Mike Reid Executive Chef of Rare Restaurants, and the brains behind M Restaurants regenerative farming focused menu, explained: “For us at Rare Restaurants it’s so important that we’re leading the way in the UK with regenerative farming. Steak is what we do, it’s what we’re known for on both sides of the brand, for Gaucho 90% of our main course sales is beef so it’s so important that it’s at the forefront of what we’re doing.”

From a chef’s perspective whilst highlighting the benefits of regenerative farmed ingredients, Mike said: “What you produce in terms of flavour, in terms of quality is far better, the consistency of what you’re producing is far better, but in terms of the quality of what you get it’s more authentic then it’s ever been.”

At its heart, regenerative agriculture is about being considered about the food we eat and the land it’s grown on - it’s about our health, protecting our planet and is arguably the single most exciting frontier for the food industry today.

Diners looking to minimise the impact of what they’re consuming are urged to take a dip into sustainable dining with M Restaurants.

The Regenuary Set Lunch Menu, launched in January this year and set to continue across 2023, is available for £25.00 for two courses or £30.00 for three courses.

 

 

 

 

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