**Tiny Hay-on-Wye Restaurant Receives Prestigious Global Honour for Sustainability**
A small but celebrated restaurant nestled in the heart of Hay-on-Wye, Powys, has achieved a remarkable milestone in the world of sustainable dining. Chapters, an intimate eatery with just 22 seats, has been awarded the esteemed three green circles accolade by the international 360°Eat Guide—a rare honour reserved for exceptional commitment to environmentally responsible practices.
Founded in 2019, Chapters occupies a unique place in both the local community and the broader culinary landscape. Situated just beyond the English border in one of the oldest buildings in town—St John’s Chapel—the establishment forms part restaurant, part bottleshop. Its journey to recognition is a story of dedication to both flavour and eco-consciousness, with sustainability at its very core.
This latest recognition is not the restaurant’s first brush with accolades. In 2022, Chapters was awarded the Michelin Green Star, an indicator of their forward-thinking approach as well as their culinary excellence. The three green circles from the 360°Eat Guide places them amongst an exclusive group, as only 15 restaurants in the United Kingdom currently hold this distinction.
The venture is led by Charmaine and Mark McHugo, a passionate husband-and-wife team. Charmaine oversees the thriving kitchen garden and manages the front of house, while Mark brings his expertise as head chef. Their partnership extends beyond their professional roles, intertwining daily life with pursuit of the best in sustainable food and hospitality.
A key aspect of Chapters’ identity is its deep connection to the land. The restaurant draws the majority of its ingredients from their own half-acre kitchen garden, located just a few miles away on a private estate. Seasonal vegetables, herbs, fruits, and edible flowers are harvested with care, making freshness and locality a tangible part of every dish served.
The 360°Eat Guide’s review commended Chapters not just for the changing, diverse menu but for the atmosphere of knowledge sharing and authenticity that pervades the dining experience. It noted, “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.” The review further highlighted the genuine, skillful cooking and the restaurant’s meticulous approach to wine selections, each aligned with the ethos of natural quality.
Chapters has implemented a number of notable sustainability measures. According to the 360°Eat Guide, their fixed set menu—changing every six weeks—serves a dual purpose: celebrating the seasons and minimising food waste by ensuring every ingredient is used at its best. Staff benefit from ongoing training and enrichment, which includes supplier visits and foraging walks, encouraging a broad understanding of food provenance and sustainable practice.
In addition, the restaurant’s strong relationship with local suppliers is maintained through regular social media promotions. Even their energy use is considered—Chapters is powered entirely by renewable electricity.
The menu itself is a reflection of modern British cuisine, offering inventive dishes which adapt to the bounty each season brings. This innovative approach extends to the business model: any surplus produce from the garden is cleverly woven into the menu, ensuring minimal waste.
Chapters opens its doors to diners for dinner between 5pm and 10:30pm, Thursday to Saturday, and welcomes guests for lunch on Saturdays during the spring and summer months. Its success is a testament to the powerful impact of combining culinary artistry with genuine environmental consciousness.
As the restaurant receives continued recognition on the world stage, it stands as an inspiration for the hospitality industry, demonstrating that small-scale, independent establishments can make a significant contribution to responsible dining—one carefully curated plate at a time.