Posted on 9th February 2017

Spring Combat Waste From Scratch

Spring Combat Waste From Scratch

With upcycling set to be a leading food trend of 2017, it seems fitting that Spring, Skye Gyngell’s elegant restaurant in Somerset House, has launched a fresh menu dedicated to reducing food waste. 1/3 of all food grown or manufactured in the world is thrown out, and 40% of all fruit and vegetables in the country are discarded merely for appearing ugly, misshapen or for sporting the odd hole, but Spring’s chefs are doing their bit to combat these statistics by using their leftovers and surplus products in unconventional ways. Oh, and at the bargain price of £20 for three courses, there’s really no excuse not to visit.

Offerings on the Scratch menu won’t be extravagant or complex but rather aim to spotlight the humble heritage of seasonal ingredients often overlooked in the kitchen. You’ll find beetroot tops and potato skins transformed into simple and wholesome soups, trimmings from their house-made pasta baked with leftover morsels of cheese, and an incredibly modest warm bread and butter made from yesterday’s bake with a spoonful of last year’s gooseberry jam. Its innovative culinary inventions basically make eating well for less a must.

Spring aren’t alone in their conservational endeavours – we said 2017 was the year of upcycling! Selfridges announced an exciting new collaboration earlier this week with a trio of revered restaurateurs from New York. Having found great success across the pond with their creative food waste pop-up ‘WastED’, they are now set to take over the department store’s popular rooftop gardens restaurant with their own menu of repurposed excess.

When sustainability tastes this good we can’t help but get on board.

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