Posts Tagged ‘Urban Beach Bistro’

Sustainability Champions!

Monday, April 8th, 2013

We’ve just won a rather prestigious award! Check out this lovely blurb:

“A sustainable restaurant demonstrates responsible sourcing and best kitchen practice delivered by well trained staff using high-performing resource-efficient equipment and following good waste management policies. It is only with this holistic approach to the environmental, economic and social impacts of their business that the restaurant can be considered truly sustainable.”


Pretty swish. These words come from the most recent edition of the Sustainable Restaurant Association’s Guide to Sustainable Kitchens. Just under two weeks ago they gave us their highest possible rating of 3 Stars, and we are elated!  This makes us one of only two restaurants in Bournemouth to be presented with the award, which is of growing importance nationwide. Allow us to elaborate:


The SRA, headed by president Raymond Blanc, is a non-profit organization driven by a passion to see the restaurant industry look after the environment, its staff, customers and the local community. They asses and advise restaurants and hotels like ourselves on fourteen key focus areas, illustrated beautifully below:

You can check out the SRA’s home page here –


As you can see they weren’t joking when they used the word ‘holistic’. There’s a lot to take into consideration! That is why we put so much effort into not just into sourcing and preparing our food, but also how we run things and treat the world around us as we do it. It is why we use biodegradable bin bags for our food waste (it can be used as compost and contribute to renewable energy resources). It’s also why Head Barman Adam won’t make a strawberry daiquiri most of the year round (see ‘Did you know’), and why manager Helen threatens to take us running with her if we use too much water in the kitchen!


**Did you know…
- A third of the European Union’s greenhouse gasses emissions are food related.

- This is largely because of import/export carbon emissions.

- BUT some local food can actually be worse for the environment. If it’s grown out of season in greenhouses, or kept for too long in fridges which drain oodles of energy.**


Those of you familiar with our bistro will likely already know that we ensure that as much as food as possible is sourced locally and in season, or where possible from our very own farm! We are hoping very soon to take some customers along with us for a visit to the farm to sample some of the produce, and enjoy an old fashioned barbeque as soon as the weather capitulates to our needs. Of course, our fish is always responsibly sourced as well; in season and from sustainable sources. We do not buy fish from the fish to avoid list and we only use Marine Stewardship Council fish in our fish and chips and fish cakes recipes.


Whilst we are incredibly excited to have received this award (we could even shout it from the *ahem* NEW ROOFTOP), the best part is that it is an amazing incentive to keep pushing on and tackling new challenges. Sustainability is an ongoing battle and an area of fundamental importance. We are in fact taking it so seriously that we have taken on our very own ‘personal sustainability expert account manager’. That’s right, they are so important they got a title with more syllables than you can count on your eco friendly fingers,

Here’s to the very lovely Mother Nature,

Urban Beach xx



P.S. If you would like some more information about our sustainability endeavours please visit our relevant webpage Here.

Alternatively,  feel free to ‘Get in Touch’ or pop by anytime.




A tasty mushroom dish filled with more mushrooms!

Friday, July 27th, 2012

Yummy veggie mushroom dish

Got some friends coming over this weekend for a bit of grub? Have a little look at this recipe. It’s fast, fresh and easy to make. This = more time eating and drinking with your friends and less time in the kitchen. Perfect!

This tasty mushroom dish is a real summer inspired treat. It’s fresh, light and lovely. It can also be found on our current Bistro menu, so if you fancy trying it out before testing this recipe out at home, do pop in!

Our Head Chef Ben told us this recipe serves four, so get your mates round and get stuck in!


  • Four large flat capped field mushrooms
  • Two large handfuls of rocket (dress with olive oil)

For the mousse:

  • 200g wild New Forest mushrooms
  • 50g cream cheese
  • Splash of brandy
  • 100g fresh nettles
  • Half a large onion
  • Salt & pepper to taste

For the bisque:

  • Half a large onion
  • 1 carrot, chopped
  • 4 cloves of garlic, chopped
  • 1 tin chopped tomatoes
  • 3 sprigs of parsley
  • 1 bay leaf
  • 5 tablespoons plain flour
  • Salt & pepper to taste
  • Optional – splash of red wine


For the mousse:

  • Start by sweating your onions, mushrooms and nettles in a pan for approx five minutes
  • Put these ingredients into a food processor with your cream cheese and a splash of brandy. Blitz it up and leave to cool
  • Add salt and pepper to taste

For the bisque:

  • Next, sweat down your onions, carrot and garlic until soft. Add flour and cook for three minutes
  • Add the tin of chopped tomatoes and if you’re adding a splash of red wine, do so now. Then add your parsley and bay leaf. Simmer for 20 minutes
  • Remove the bay leaf and blitz the mixture in the food processor until it’s smooth. Pass through a sieve

For the rest:

  • Once the bisque is ready, add chopped new potatoes and your broad beans. Leave to simmer in a pan
  • Cook your flat capped mushrooms in the oven, or in a pan, for a few minutes. Fill with the mousse and cook in the oven for a further eight minutes
  • To serve, put the bisque in the bottom of a bowl, pop your large mousse filled mushroom on top and garnish with dressed rocket

Job done. Now all that’s left to do is enjoy. X