The newly opened Bordeaux Quay restaurant in Bristol is part of a "new food revolution", according to owner Barny Haughton. This isn't a Heston-style approach to cooking or a radical design, but the first restaurant that can claim to be "eco-gastronomic".

The £3.1m venture is serving food produced mainly in the West and South-west of the country, delivers responsible energy consumption, has zero waste objectives and offers food education for the community.

"I think the British public is ready for this kind of thing, and ready for food they can trust," said Haughton.

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