Truth, Love & Clean Cutlery, a new guide to the “truly good restaurants and food experiences of the world” has been created in collaboration with over fifty of the world’s leading food writer and has been initially launched online at www.truthloveandcleancutlery.com.
The guide aims to identify restaurants and food experiences that go above and beyond exceptional food in the ethical and sustainable ways with which they run their business.
This digital platform will be followed by the publication of four Truth, Love & Clean Cutlery guidebooks on 1 November 2018. The guidebook includes restaurants from forty-five countries and features fifteen New Zealand restaurants. Auckland favourites Orphans Kitchen, Pasture and Amano, to Queenstown’s Sherwood and Wellington’s Hillside Kitchen, are among the 1250 restaurants selected from around the world.
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The guidebooks have been created by award-winning New Zealand publisher Blackwell & Ruth, who were the originating publishers of the Great Cookbook series in Australia, New Zealand, South Africa, USA and UK, which has raised over $1 million for food security organisations. They also delivered 2017’s acclaimed book 200 Women: Who will change the way you see the world. They are proud to have local food heroes feature in this important and timely series.
New Zealand food writer Lauraine Jacobs selected the kiwi restaurants for inclusion in the World guide, alongside UK writer and Times restaurant critic Giles Coren and Australian food writer Jill Dupleix, together with a hand-picked editorial team of international food writers. The World guidebook will be distributed in New Zealand by Thames & Hudson Australia. It will be sold around the world, and is joined by simultaneous editions published in the United States, the United Kingdom and Australia. The complete list of New Zealand restaurants included in this world guide is:
Amano
Amisfield
Arbour
BearLion Foods
Bistronomy
Fishbone
Fleurs Place
Fort Greene
Gatherings
Hillside Kitchen
Orphans Kitchen
Pasture
Roots
Sherwood
“Of all the qualities that distinguish a truly outstanding restaurant or food experience, perhaps truth, love and care are the most important”, say project creators, Geoff Blackwell and Ruth Hobday. “Those qualities reflect a passion for creating food that is so good that it will never be forgotten, an environment that makes that extraordinary food taste even better, and a care for the ground or water from which that food is derived and the community in which it is served.
“Restaurants that care about these things aren’t just good, they are exemplary. Truth, Love & Clean Cutlery was conceived to identify and shine a light on these inspiring exemplars so that the rest of us can find, support and enjoy them.”
For the past decade, chefs and restaurateurs have been placing greater value on sourcing local and seasonal produce, reducing carbon emissions, minimizing waste, supporting sustainable practice by farmers, producers and wine-makers, and being an active part of their own communities.
At the same time, more diners want their money to go to restaurants with high standards of ethics, integrity and sustainability as well as high standards of great food and wine and good times. This guide aims to bring everyone together at the table.
As Alice Waters says in her introduction to the US edition, “Truth Love, & Clean Cutlery provides a roadmap to restaurants that understand the importance of operating morally and sustainably; that treat their workers with compassion and humanity; that value the health and wellbeing of their customers; and that help us all to become good citizens of this planet. It is more critical than ever that we identify these sorts of restaurants around the globe.”
“It’s a new way of choosing where to eat when you travel, based on a new set of values”, says Australian editor Jill Dupleix. “Why? Because our priorities are shifting. Diners everywhere are seeking out local restaurants run by people and not corporates; chefs who source locally and seasonally, and restaurateurs who care for their community. We don’t want to check our values at the door when we go out to dine.”
