The Gallivant Shortlisted in Food Made Good Awards
The Gallivant is delighted to announce that it has been shortlisted for the ‘People’s Favourite Award’ at the annual Food Made Good Awards, in association with the Sustainable Restaurant Association. From a list of 5000 restaurants, 600 were nominated by the general public for the People’s Favourite Award and the Gallivant team are delighted to be shortlisted in the final 5.
Chefs Oliver Joyce and Kevin Bennett are very fortunate with their location, in what is often described as the ‘larder of England’. The Gallivant sources 95% of their fresh produce from a tiny 10-mile radius from the kitchen: fish and shellfish caught in front by Joe and John and delivered daily, wonderful Romney salt marsh lamb, beef and pork reared by Todd up the road in Brooklands, foraged wild food picked by Dave the forager, game shot from the local estates and an abundance of fruit and vegetables grown by a select group of nearby farmers. In addition, the team also make all their own bread, cure their own bacon and serve their own filtered water instead of bottled brands.
It is believed the Gallivant is the only restaurant in the UK that list only English sparkling wine, 22 from 12 local estates, serve a wide range of English spirits and have a dinner every Monday For Locals where they serve their full à la carte for £16 for 2 courses and £20 for 3.
In November the Gallivant revolutionised service charge by entirely scrapping all customer tipping and paying everyone in the team what they call a fair wage of £9/hr or more, well above the National Living Wage (£6.70). In addition, all staff receive monthly and quarterly bonuses and enjoy a share of the company’s profits.
Owner Harry Cragoe says “We are absolutely delighted to be nominated for this award and thanks must go to our suppliers who have wholeheartedly supported our drive to operate in harmony with our surroundings, our team and all their dedication and our customers who have been overwhelmingly supportive. Receiving this outstanding recognition certainly validates all the hard work to date and will hopefully help us to spread the news.”
The Awards take place on March 22nd 2016, and will be presented by Raymond Blanc OBE.
