There’s local food, recycling, composting … but at a restaurant staffed by inmates, it’s the sustainability of people that’s most important
A waiter, in a smart, checked waistcoat, reels off a list of today’s ice-cream flavours, all made in-house: “Strawberry, stem ginger, rum and raisin …”
“Rum?” says Ross Wryde, my dining companion, with a smile and a raised eyebrow. “How d’you get that in?”
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