The eternally popular Selfridges rooftop has just announced an innovative new partnership which is sure to keep demand as high as ever and will see it transformed into a rooftop garden exhibition. Turning to a trio of leading restauranteurs from across the pond, Selfridges are turning their attention to a hugely understated area of the restaurant industry; food waste. With 210,000 tonnes of food thrown away annually by British restaurants, there’s a whole lot more that needs to be done than just whacking a fish pie on the specials menu the day after that pan-fried sea bass didn’t quite sell out.
Pret are on to something by donating unsold sarnies to the homeless at the end of each day but when it comes to restaurants there’s a lot of room for improvement – besides, you only have to watch Masterchef to see that making a feast out of slightly sad vegetables can be a whole lot more exciting than just mixed veg soup (although that’s our go-to solution). The food waste movement is definitely nothing new, but Selfridges involvement is sure to fuel the fire even more.
So, the trio behind critically-acclaimed New York restaurant Blue Hill are bringing their innovative food waste pop-up to London from the end of February to the start of April. Creating menus from things like cabbage cores, cover crop sprouts and waste-fed pigs, the new dishes will see contributions from big names like Iain Griffiths of Mr Lyan as well as a partnership with Sonos and Spotify – it’s going to be big. Alongside a main a la carte lunch and dinner menu of small plates, a ‘not so customary’ afternoon tea will be served Tuesday to Friday.
They say waste not want not but this time we’ll make an exception…
wastED London runs 24th February – 2nd April at Selfridges’ rooftop restaurant