Eat on the Green has been named as a winner at this year’s Grampian Food Forum Innovation Awards.
The Udny Green restaurant picked up The Rowett Institute of Nutrition and Health Award for Company Commitment to Health and Wellbeing.
The judges decided Eat on the Green was worthy of the award as it has identified and worked with local suppliers to give customers fresh, local, seasonal and healthier food offerings since it first opened.
Judges added: “Health and wellbeing are core values within the business and with its staff, both back and front of house.
“Values are conveyed to customers in multiple ways and embedded within the entire visit.
“They have developed new and different ways to communicate with customers and importantly to the wider community.
“Community outreach through novel projects with children and adults is at the heart of this but they are also engaging with traditional and social media to promote health and wellbeing values to new and often hard to reach audiences across the social and economic spectrum.”
Craig Wilson of Eat on the Green said: “As a passionate chef in the north-east of Scotland my commitment to health and wellbeing is genuine.
“To encouraging children from an early age to overcoming life’s challenges, a commitment to health, nutrition and wellbeing have never been more relevant.”
The Grampian Food Forum Innovation Awards were held on Thursday, March 19, and over 230 representatives of the food and drink industry from the north-east and further afield attended the presentation dinner at Ardoe House Hotel and Spa for the announcement of winners.
On presenting the winners with their trophies and certificates, Colin McLean said: “The quality of the entries has been superb which made the judging process all the more difficult.
“What was great to see and hear was the passion and drive coupled with the exciting plans all the entrants have in developing their businesses for the future.
“The north-east is proving once again it is at the forefront of developing some truly unique and sustainable food related businesses.”