President

Raymond Blanc OBE has been President of the Sustainable Restaurant Association (SRA) since 2012. Chef patron of Le Manoir aux Quat’Saisons, A Belmond Hotel and founder of Brasserie Blanc restaurants, he has always been a passionate champion and campaigner for sustainability and food ethics. While his restaurant has retained two exalted Michelin stars for  38 years, over 30 of his protégés have gone to achieve Michelin stars themselves. During his term as President, Raymond has helped oversee a significant expansion in the SRA’s membership, and wider increase in interest in sustainability both in the UK and globally, including the whole Belmond hotel group.

Vice President

Dame Prue Leith

Prue Leith began her career in catering with Leith’s Good Food. Her Michelin Starred Leith’s Restaurant shortly followed, as well as Leith’s School of Food and Wine. She has been deeply involved in food education, founding and chairing the charity Focus on Food, which promotes cooking in the curriculum, and the Hoxton Apprentice, a not-for-profit restaurant training disadvantaged long-term unemployed young people. She was the Chair of the School Food Trust, which was largely responsible for the improvement in school food. She is Patron of the Prue Leith Chef’s Academy in her native South Africa.

Director

Inspired by his mother (Restauranteur, teacher, chef), food has played a fundamental part of Giles’ life. This culminated in opening The Good Cook, in 1998, the first ‘social’ restaurant in the uk. This continued alongside his consulting business, Good Business, that worked for some of the world’s largest food businesses in helping them on their sustainability journey. These experiences inspired the thought that we could help all restaurants on their sustainability journey and so the idea of the SRA was born.

Director

After an early career managing restaurants in London, Simon became involved in offshore and remote location facilities management, deploying accommodation vessels to East Timor for the UN in 1999 and to West Africa for Total and Agip. Simon took responsibility for the increasingly demanding sustainability requirements under these contracts before joining Good Business, Europe’s leading corporate responsibility consultancy, in 2006 to pursue this aspect full time and co-founding the Sustainable Restaurant Association in 2010. Simon is a resident judge for the Mercury awards and lives in Stroud with an unruly menagerie of children and animals.

Director

Hospitality industry veteran, Mark Sainsbury has worked in restaurants and hotels in London for 25 years. He opened the multi award winning Moro restaurant, alongside Sam and Sam Clark in 1997. In 2004 Mark opened his first hotel, the 59-room Zetter Hotel with his partner Michael Benyan. The Group then went on to open Bistrot Bruno Loubet, The Zetter Townhouse Clerkenwell, Grain Store restaurant and in 2015 The Zetter Townhouse Marylebone. Mark co-founded the Sustainable Restaurant Association and serves as a trustee on his own charitable trust the Mark Leonard Trust, the Ashden Awards for Sustainable Energy and the Linbury Trusts.

Managing Director

juliane@thesra.org

Favourite #OnePlanetPlate “This One Planet Plate is exactly the kind of food I want to eat all day every day. Seasonal, veggie forward, and bloody delicious”

PR Manager

tom@thesra.org

Favourite #OnePlanetPlate “What other dish can you think of that smells and tastes of where it comes from, acts as its own cutlery and have a minimal impact on the environment? Nothing rivals mussels and Cafe St Honore’s classic recipe with garlic, shallots, cream and tarragon is hard to beat. Yum!”

Finance Manager 

Agatha Georgiou 

agatha@thesra.org

Favourite #OnePlanetPlate “How can you enjoy a meal that damages the marine environment and captures non-target species?! Let’s all respect the sea and source fish (and seafood) sustainably: Hand dived Isle of Mull scallops”

Ratings Manager

emily@thesra.org

Favourite #OnePlanetPlate: “I just love tucking into a veggie coconut curry – it’s the ultimate comfort food! Indian or Thai flavoured, there are several OPP recipes to choose from”.

Senior Project Manager

Isabel Martin

isabel@thesra.org

Favourite #OnePlanetPlate: Peanut butter and purple sprouting broccoli Pad Thai (Meera Sodha)…I love this twist on a classic and never would have thought to use broccoli in a Pad Thai but it works! ​

Growth & Development Lead

Emmy van Beek

emmy@thesra.org

Favourite #OnePlanetPlate: When the weather is grey and dreary, I dream of warmer days. This dish is a celebration of British springtime and features one of my favourite English cheeses, Ticklemore.

Junior Climate Analyst

kate@thesra.org

Favourite #OnePlanetPlate: “A daiquiri is close to the perfect drink and bringing in crisp British apples adds to how refreshing this tipple is. Making sure the apples are locally sourced and organic ensures that any guilt you may have over the drink subsides, especially by your second!”

Sustainability Consultant

Cicely Abdy Collins

cicely@thesra.org

Favourite #OnePlanetPlate: “I love the cauliflower orecchiette from Carluccio’s; it uses vegetables in a very clever way, promotes pasta other than spaghetti, and really, who can say no to pasta and cauliflower cheese?”.

Global Certification Lead

Julia Holiday

julia@thesra.org

Favourite #OnePlanetPlate: “The Broad Bean Salad, Pangrattato & Mozzarella from The Riverford Field Kitchen. Simple seasonal ingredients and a delicious combination of flavours and textures – a perfect summer dish”!