Pint Shop, the award-winning Cambridge-based concept specialising in British meat and beer, is offering customers a unique sustainable menu as part of this year’s Eat Cambridge festival.
The showcase has been organised by Cambridge Sustainable Food (CSF), with ten other venues from across the county taking part, including Steak & Honour, Curly Kale Café and the Cambridge Chop House. Each site is offering a sustainable dish or menu throughout the festival, which runs from 9 – 24 May 2015. The aim is to raise awareness of the importance and value of eating food that is sustainably, and ideally locally, sourced.
‘Unloved’ options
The two course menu makes use of the ‘unloved’ cuts of pork, with a starter of cheek meat and cider brandy clams with nettle, organic asparagus and tarragon, followed by a main course of crispy pig’s jowl, bitter leaf salad, new potatoes and boiled egg with a mustard dressing.
Using unusual cuts of meat reduces unnecessary food waste and is a more sustainable way of eating, and Pint Shop regularly includes an ‘unloved’ option alongside traditional favourites. Furthermore, the asparagus in the starter is sourced from Holm Select, located in March, and the tarragon from English Heritage site Audley End Kitchen Garden in Saffron Walden, while the bitter leaf salad is from Waterland Organics, situated in Great Abington.
Sourcing and sustainability
Richard Holmes, co-owner of Pint Shop, commented: “The sourcing of all the food on our menu is very crucial to us; we regularly use unusual cuts of meat and have strong relationships with all our suppliers to ensure products are sustainable, high quality and delicious. That’s why we’re very proud to be included in CSF’s showcase, as it promotes a message we feel is important and needs more attention.”
Bev Sedley, Chair of CSF, added: “This showcase will be running throughout the festival and gives residents and visitors alike the chance to try a wide range of dishes from sites that all offer something different – but with the common thread of sustainability running throughout. Pint Shop’s use of ‘unloved’ cuts of meat is something we are very keen to advocate, and we’re looking forward to trying the dishes for ourselves.”
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