Innovative eco-restaurant to open

Most of the produce used will be sourced from the west country

One of Europe's first eco-restaurants is set to open on Monday in Bristol.

Bordeaux Quay, which cost nearly £3m, aims to achieve zero waste, reduce the amount of energy and fuel consumed and promote sustainable food systems.

The restaurant hopes to reduce water consumption by using collected rain water to flush the toilets and will re-use cooking oil as bio oil.

The "eco-gastro" is the brainchild of proprietor Barny Haughton, who thinks all restaurants will have to change.

"I think that's the way we all have to go - we have to break habits in the hospitality industry and I thought it would be a good idea to make a stand with the materials we use," he said.

Expensive tastes

The restaurant's other eco-credentials include using locally-produced, seasonal food, recycling packaging, and using sustainably-sourced wood and exposed concrete blocks to retain heat.

The restaurant was built using sustainably sourced wood

"It is more expensive to run a restaurant as it is labour and systems-intensive and that will be reflected by the price of the food on the plate but it's very small compared to the hidden costs to pollution and health," said Mr Haughton.

Amy Robinson, the restaurant's sustainable development manager, said: "You don't need to compromise on your own brand and integrity to be able to do these things which are important to all of us.

"We are trying to do something different and it will take a while for us to get the hang of it, but the principle for us is to have good food which you can feel good about eating."