A restaurant full of young, talented, and passionate chefs hangs on to every word.
Every time Chef Dan Barber spoke to the WastED London team, we all listened. For myself, and I’m sure many others, it was an eye-opening experience. Preventing waste has been a topic that has finally gathered momentum.
That was just the tip of the iceberg. Waste isn’t just food past its sell-by date. It’s raising veal properly, milk fed with its mother. Waste is utilising every possible part of the produce and using the ugly as well as the uniform - recycling for another life.
We all can do our bit, and then some are ahead of their time, those are the overachievers.
An example of this is Douglas McMaster and his team at Silo who are at the forefront of the war against waste. Not just food waste either, Silo has prevented waste in all aspects. They are a living, working, and creating a successful blueprint for the future, including furniture and fittings have been up-cycled, and even plates are made from plastic bags.
They are quite literally a zero-waste restaurant. There is no bin; anything surplus goes into Big Bertha, an Aerobic Digester. This creates compost, giving back to their growers when they deliver their produce in re-usable crates, completing the full circle.
Another example of pioneering individuals is Tessa Clarke and Saasha Celestial-One. Back in 2015, they launched their Olio app, a food sharing app to help prevent wastage. With over 1 million users, Olio is becoming a force to be reckoned with, and community fridges are part of their ammunition, as are charities up and down the country.
Charities such as Neighbourly, FareShare & Foodshare are national food waste logistics but never underestimate the smaller operations. Claire Hopkins and her team at St Saviours in Sunbury-on-Thames are a breath of fresh air. A progression up the ranks of food waste meritocracy. I was invited to be a part of their “Surplus to Supper” initiative black tie event, where I teamed up with friends Nic Fourie and Thomas Mountford. Using just surplus supermarket food, we created a three-course dinner for 100 guests. Then, just a week later, I was privileged to be part of the team again for a wedding. It was just the 3rd wedding in the UK to be influenced by food waste.
My passion for waste prevention started at The British Larder with Madalene Bonvini-Hamel and Ross Pike, where their ethos of fresh and seasonal went hand in hand with making something from everything.
Still inspired many years later, I was part of the WastED London Project with Dan Barber, Adam Kaye & their Blue Hill team, with Jonny Bone and Ian Scarramuzza.
Some of the world’s most celebrated chefs joined us as guests on Selfridge’s rooftop, encouraging this thriving momentum, that gives everything value.
Written by Chef Adam Tucker
Adam Tucker is a chef, forager and writer.
Formerly of The British Larder, Dan Barber of Blue Hill at Stone Barns WastED London Project and Senior Sous of one Michelin star The Clock House. Adams cooking has been influenced by his past mentors. Using organic and foraged seasonal British flavours with a waste prevention ethos.
Recipes by Adam Tucker include Asparagus. Egg. Jersey's Finest