Ondy Sweeting talks sustainability at one of Ubud’s leading restaurants. Chefs Eelke Plasmeijer and Ray Adriansyah created Bali’s game changing Locavore restaurant in Ubud with the notion to create food and drinks using more than 95 per cent local ingredients. The duo’s extraordinary culinary skills and altruistic business plan struck gold. Since 2013 when Locavore opened as Bali’s first fine dining restaurant dedicated to ‘local, seasonal and ethical food products’, the operation has turned into an empire that includes Nusantara – a traditional Indonesian restaurant; the intensively creative cocktail bar Night Rooster; Bali’s first ethical butcher called Local Parts; Locavore … Continue reading Locavore And The Natural Way