If we’re not careful, a restaurant like ours can produce a criminal amount of waste. We work hard to ensure that’s not the case, finding new ways to extract flavour and goodness from the perfectly good stuff that most kitchens throw away.
In this brand new workshop, we’re giving you the skills and the confidence to cook more sustainably at home. From choosing the right ingredients to making the most of your kitchen scraps, adopting a more considered approach to the food you eat is not only good news for the planet, it’s also simple, creative and economical. You just need the right tools for the job.
Partnering with our sustainably minded friends from certified B Corp, The Botanist, we’ll have you making intensely favoured stocks from the week’s food trimmings (just add seaweed for extra depth); infusing flavoured oils with ugly ducklings like apples cores, burnt onion skins and lemon peel; preserving mussels, which are easy as anything to cook and a hell of a lot more sustainable than the prawns you find on supermarket shelves; magicking up a tasty dessert from milk waste products and berry pulp; and finally, unleashing your inner geek with a lesson in closed-loop cocktail bar alchemy.
Like all the best things, the experience ends with a fantastic lunch featuring zero-waste delights like ‘Mussel Escabeche on Toast with Labneh and Herb Stalk Salsa’, ‘Venison, Potato Purée, Potato Skin Cream, Cabbage and Elderberry Caper Vinaigrette’ and ‘Ricotta & Rhubarb Ice Cream, Whey Caramel and Honey Crumble’, plus a few goodies to take home when you’re done.