If you didn't already know from Yeo Valley's range of yoghurts, milks and butters, the family-owned company takes food seriously – and it's an ethos that extends all the way to its staff canteen at its HQ in Blagdon, near Bristol, which has just been nominated for the People's Favourite category in the SRA's Food Made Good Awards.
Now in their fifth year, the Awards are intended to recognise chefs, restaurateurs and suppliers going the extra mile when it comes to sustainability, all the while serving up delicious food. It's no surprise that the Yeo Valley HQ canteen – which was originally just for staff, but became so popular it was opened to the public – was in the running for one of these awards, thanks to its strict policies when it comes to seasonal, local sourcing and zero waste, as well as its creative decor that highlights the view across the valley that the farm calls home.
With head chef Paul Collins at the helm, the restaurant serves only the brand's own, organic produce, whether it's dairy, meat or veg from the estate's extensive gardens. The chefs regularly visit farmers of the items that aren't grown by Yeo Valley to learn about their methods, so they can change the menu at the drop of a hat to reflect their suppliers' best produce – and this relationship is something that Collins says is fundamental to the canteen's innovative dishes.