Prashant Mishra
Narisawa is renowned for its commitment to sustainability, utilizing seasonal and local ingredients.
Located on a working farm, Blue Hill at Stone Barns emphasizes farm-to-table dining.
Silo is the UK’s first zero-waste restaurant, using upcycled furniture and serving food in reusable containers.
Azurmendi is a leader in sustainable gastronomy, featuring a greenhouse, gardens, and a composting system.
Olo offers a unique dining experience with a focus on Nordic ingredients and sustainable practices.
Septime is committed to sustainability, using organic and biodynamic ingredients.
The Perennial focuses on climate-friendly dining, with a menu featuring perennial grains and sustainable seafood.