Well with only just less than a week left to book your places for our July Pop Up we thought we ought to explain a little bit more the thinking behind this dining event.
Back in late March just before it finished I joined up with chef Peter Pickering and a few other chefs for a lunch on the roof of Selfridges in London where we were to sample the WastED concept by Dan Barber where the menu highlighted foods that were wasted inspired.
From cod’s heads to kale trees, broccoli stems to reconstituted stale bread or juice bar pulp it was a feast made out of food that would have been wasted and was totally thought provoking.
So fast forward to now and our plans for the upcoming dinner. Hari & Peter are busy sourcing products of waste to put together a menu to delight the diners. We have just 30 spaces and we need all these spaces sold to proceed as it is a mammoth task that will take a great deal of planning and creativity to excite you all.
We have plans for those cheese scraps in everyone’s fridges, overripe fruit that goes in that compost bin to even the whey from a local cheesemaker that gets fed to their pigs or is just flushed down the drain… If you are intrigued as to what we are going to be serving up just reserve those places as soon as possible as without those reservations we cannot start making those commitments to the suppliers and put the final touches to the menu. It will be a veritable feast that will we are sure be a real equally thought provoking and hopefully get you all talking about food in a new light…
More details and Book Here