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Turnberry resort picks up prestigious national food award

 

Staff at Turnberry are celebrating after winning a prestigious national food award.

The luxury collection resort picked up the prize for the highly regarded James Miller Room, an intimate contemporary dining room with a strong focus on sustainability.

The Sustainable Restaurant Association (SRA) presented the James Miller Room restaurant with an award for Society at their annual national awards held in London.

The restaurant, named after the architect who designed Turnberry, was chosen as it achieved a higher score in social responsibility than any of the hundreds of other restaurants participating.

The James Miller Room was particularly applauded for its work with the local community in Ayrshire, raising money for a number of local, national and international charities including a local hospice, a nearby primary school and UNICEF.

Jordi Tarrida, General Manager of Turnberry Resort, commented;

“We are very proud of our efforts engaging our restaurants with the local community. We run very popular associate training courses on environmental awareness to educate our guests on nutrition and diet as well as arranging a number of familiarisation visits to our local suppliers. Being sustainable is a way of life at Turnberry. As well as promoting sustainability within our restaurants, we look to emphasise it throughout the whole resort - from our energy consumption in our spa to the work our greenkeeping team do on our Championship golf courses. It is very encouraging that the SRA agree we are heading in the right direction with our work in the James Miller Room.”

Mark Linehan, Managing Director of the SRA, said:

“This restaurant situated within one of the top resorts on Scotland’s west coast, puts people at the heart of its operation. Consumers tell us that they want restaurants to tell them about all the sustainable things they are doing and the James Miller Room makes a point of doing just that, making it a worthy winner of this award.”

The award was presented by Raymond Blanc, President of the SRA, at Roast restaurant in Borough Market.

 

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