The Parkholme Supper Club (http://www.parkholmesupperclub.co.uk/our-values) is a particularly tasty way of being virtuous as I know from experience. They support the Nobel Prize Winning organisation Medicine Sans Frontieres by   holding regular dinners with menus from different countries and here they explain: ‘ . If it’s possible to make it ourselves, we will. For Syrian night we made our own cheese, and date filled pastries. For Chinese New Year we made hand made dumplings. We make our own dim sum, Georgian kachapuri bread, Syrian breads, focaccia, and grissini. When you come here, you can be assured that we’ve literally spent DAYS preparing for your dinner.

The organisation also runs Bags of Taste (www.bagsoftaste.org), a not-for-profit organisation set up to teach people struggling with food budgets to eat better, for less.They also do outreach work in the local community, whether it’s cooking for  street parties or working with kids in the local community (see here), broadening their food horizons.

 Silo (www.silobrighton.com) prides itself on having been labelled the first zero waste restaurant in the U.K. Owner Doug McMaster  opened Silo in October 2014 . He is a  former BBC Young Chef of the Year, who has worked in some of the world’s finest restaurants including Noma, St.John & The Fat Duck. He opened Silo to challenge both the global food industry and to prove that a sustainable business is financially viable. ‘I call my food edgy eco-food’ and  is respectful to its environment .The furniture and tableware are recycled – plates made from recycled plastic bags for example -designed and crafted by local artists. An imaginative touch is drinks made from foraged ingredients and fermented naturally by the Silo team.

Waterhouse (http://www.waterhouserestaurant.co.uk)

Owned and run by Shoreditch Trust, a charity which works to empower deprived communities in Hackney, Waterhouse runs a training scheme giving youngsters, who might not otherwise get the chance, an opportunity to enter the restaurant industry and gain experience.

They also use local, organic and free range produce  wherever possible, almost everything is British and the design had in mind for the restaurant to be as energy efficient as possible.