With estimates suggesting that more than a million tonnes of food are thrown away by the hospitality industry in the UK each year, one local chef is on a mission to highlight the problem and demonstrate that “wonky can be wonderful”. Tristan Welch, chef director at Parker’s Tavern, is launching a Rubbish Cooks pop-up, to take place at the restaurant on the last Monday of every month.
A reprise of a concept Tristan hosted with Vanderlyle’s Alex Rushmer in spring last year, the supper clubs will utilise wasted and unwanted vegetables, fruits, seeds and pulses, as well as the classically disregarded parts of fish and meat.
At the events, guests will be treated to a three-course meal that includes dishes like crushed wonky vegetable hatchet, bone and vegetable peelings broth, plus stale bread and treacle pudding. It’s priced at £20 per head, which includes a £5 contribution to Jimmy’s Night Shelter.
“Restaurants are a notoriously wasteful business and focus too much on premium ingredients and cuts at the expense of good food that might not look perfect,” explains Tristan. “We’ve worked closely with our suppliers who are helping us find new ways to eliminate waste from their supply chains.” To book a spot, email firstname.lastname@example.org