The Riverside’s enticing menu features dishes created to showcase the region’s finest seasonal produce, including amazing ingredients produced on-site from the pub’s two kitchen gardens and two-acre smallholding which has bees, pigs, chickens and a heritage orchard. The pub’s talented chefs also utilise many Slow Food Ark of Taste ingredients, designed to preserve at risk foods.
Chef-patron Andy Link and general manager George Parkes are passionate about sustainability and engage and enthuse team members around it.
As well as helping with the gardens, which guests are encouraged to visit, staff dry out grasses and flowers to decorate the pub during the winter and forage for dish and drink ingredients.
Products crafted in-house include cobnut liqueur and a vermouth which is made with over 30 foraged and homegrown botanicals.
Judges were also impressed with the waste reduction strategy at this Coach House Inns’ pub, which includes whole animal butchery, composting for the kitchen gardens and analysing food waste to use in ingredients such as carrot top pesto.
The nine guest rooms at this 16th century pub, which include three quirky garden lodges, also have a strong focus on sustainability with natural and British products, including wool, used to furnish the rooms and carefully curated products enjoyed by guests.
Another standout initiative is the Riverside’s green community fund, launched earlier this year, to generate money through customer donations for local projects, such as tree and meadow planting, with about £15,000 a year being raised.
Meet all the 2022 GBPA winners:
The Riverside at Aymestrey, Herefordshire – Best Sustainable Pub