Sustainable Restaurant Award 2025

SingleThread

Healdsburg

Seamlessly sustainable hospitality ecosystem showcasing hyper-local produce

Living in harmony with the land: the proposition behind California restaurant, inn and farm SingleThread sounds deceptively simple. In reality, it takes a great deal of consideration and innovation to uphold this principle while also delivering an exceptional gastronomic experience for guests.

Some 70 per cent of the restaurant's produce comes from its nearby five-acre farm, which is overseen by head farmer Katina. Prioritising local sourcing minimises food miles and maximises freshness while the farm's focus on maintaining soil health through composting, cover cropping and promoting biodiversity helps ensure it flourishes in the long term. The team also cultivates strong relationships with like-minded producers including California-based abalone farmers, sea urchin divers engaged in ecological repair projects and Knights Valley Wagu, who raise 100 per cent grass-fed, heritage-breed cattle with an emphasis on animal welfare and regenerative land management.

Across its dining experiences, SingleThread spotlights ingredients that have historical, agricultural and ecological significance in the region. Dishes frequently celebrate heritage and specialist varieties (think Gravenstein apples, Bodega Red potatoes, Sonoma Coast black cod and Luna Koshihikari rice) and draw from both Japanese traditions and Californian agriculture.

The entire estate has been designed with energy and water efficiency in mind and is certified by LEED (a globally recognised green building rating system), incorporating smart systems, passive climate control and exclusive use of well water for irrigation. In head chef Kyle Connaughton's kitchen, food scraps, trimmings and byproducts are thoughtfully repurposed for use either in the restaurant – for example, cherry pits and apple skins are infused into beverages – or the farm, where garlic and onion scraps are used to create a natural pest repellent.

SingleThread is also committed to community development, with this admirable work starting in-house: the team is supported through structured professional training, mentorship programmes and recognition of staff achievements, including long-service awards. Staff wellbeing is also prioritised, as evidenced through regular reviews, access to mental health support, and team-wide events such as the farm's annual harvest celebration.

The team also supports charitable efforts including Russian Riverkeeper, Sonoma Family Meal and the Chill Foundation, as well as establishing a free programme in culinary arts at the Culinary Institute of America. They also celebrate and help preserve traditional skills and livelihoods by sourcing ceramics, knives, and textiles from local and regional artisans.

For its integrated approach to sustainability across sourcing, the environment and its team, SingleThread is a worthy winner of the Sustainable Restaurant Award as part of North America's 50 Best Restaurants 2025.

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