Saturday, March 11, 2006

He likes his steak green

The Times, Body&Soul

By Fiona Sims

Eco-gastronomy is hot. Meet a top chef who’s creating a planet-friendly restaurant
It’s 9am and I’m standing ankle-deep in mud at Brown Cow, an organic Somerset farm, on a freezing early spring morning. I’m with the chef Barny Haughton, who has taken me to see a couple of his suppliers, the better to explain his ground-breaking new restaurant.
Called Bordeaux Quay, it will open this summer on Bristol’s dockside offering a new approach to dining.

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