29-04-2025
Tiny UK restaurant loved by Michelin is awarded highest honour in sustainable dining
Tiny UK restaurant loved by Michelin is awarded highest honour in sustainable dining
Chapters has been recognised for its efforts in sustainable practices and low waste philosophy with a prestigious global award
Chapters opened in Hay-on-Wye in 2019, received their Michelin Green Star in 2022 and have now received three green circles award from the 360°Eat Guide
(Image: Instagram / @chapters_hayonwye )
A tiny restaurant in Powys has been awarded one of the most prestigious awards in the world.
Chapters restaurant, which is located in Hay-on-Wye, has been awarded the coveted three green circles award from international restaurant awards body the 360°Eat Guide. The 22-seat eatery has been awarded for its efforts in sustainability and is one of only 15 restaurants in the UK to be awarded the accolade. The three green circles award comes in addition to their Michelin Green Star, which they have upheld since 2022.
The restaurant is run by Charmaine and Mark McHugo and is nestled over the English border of the quaint Welsh town of Hay-on-Wye.
Chapters also functions as a bottleshop and is housed in an old meeting room of St John's Chapel, which is one of the oldest buildings in the town. For the latest restaurant news and reviews, sign up to our food and drink newsletter here .
The restaurant sources its produce from its own kitchen garden, a half-acre plot located a few miles away within a private estate.
Charmaine oversees the growing operation and front of house, while Mark is the head chef.
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The 22-seat eatery has been awarded for its efforts in sustainability and is one of only 15 restaurants in the UK to be awarded the accolade
(Image: Chapters )
Presenting the award to the Welsh restaurant, 360°Eat Guide's review read: "It's not just the seasonal, varied menu that makes you want to return to Chapters, it's something about the approach and the sharing of knowledge that makes you crave more of the good.
"Just a short distance from the restaurant are the fields where they source their vegetables, herbs, fruits, and flowers.
Charmaine McHugo oversees the growing operation and front of house, while Mark McHugo is the head chef
(Image: Chapters )
"The cooking feels genuine, curious, and distinctive—the craftsmanship and attention to detail bring out the maximum flavours without becoming pretentious. The wines are as carefully chosen as the ingredients; here, it's all about natural quality, nothing else!"
According to 360°Eat Guide, the restaurant's sustainability highlights included a set menu to reduce waste, structured training, professional development, and growth opportunities for employees, including supplier visits and foraging walks, local suppliers promoted via social media, and green renewable electricity powering the restaurant.
According to the restaurant, their single set menu changes every six weeks, which reflects the seasons.
The chef's culinary style focuses on modern British cuisine and aims to ensure no surplus produce from the garden goes to waste.
The restaurant is open for dinner from Thursday to Saturday, 5pm-10.30pm, and for lunch on Saturdays from 12-2pm starting from springtime.
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