Arbutus: Ireland's greenest?

At the launch of his 2010 Spring Cookery class season Barry is offering a personal two day class with lunch for anyone who can identify another restaurant in Ireland with a lower carbon footprint than his own.

Barry, who sources his core organic ingredients of beef, eggs, apples, milk and cream from Culmore Farm - less than two miles from the restaurant door - says he is confident he won’t be beaten!

“I’ve worked very closely with David Laughlin - NI 2009 Food and Drink, Organic Produce winner - to ensure we have achieved the lowest possible carbon footprint on our restaurant menu,” he said.

“David’s animals are reared and fed on clover rich pastures and travel less than 15 miles to the local butcher.”

David Laughlin said he was delighted to be associated with such a local green initiative at a time when all businesses should be assessing their potential carbon tax protocols

“When Barry came up with the idea I was able to tell him we also supply electricity for the farm from our own wind turbine, as well as further reducing our carbon footprint with a recently planted 20 acre deciduous forest,” he noted.

“Barry’s conscious decision to source as many local products as possible, to minimize his impact on the environment, should be applauded and supported.”