Getting wasted is great.
Unless you’re a meal.
So if you happen to find yourself down (up?) at the wastED rooftop popup over the next couple of months, you’ll be happy to know the chefs there are serving food that was destined for the bin. And you’re going to love it.
Because we’re not talking mouldy vegetables and unrefrigerated meat; instead it’s an initiative from Dan Barber, the founder of NYC’s Blue Hill restos – consistently appearing in the world top 50 – who wants to change our ideas about inedible food.
He already trialled the idea across the pond back in 2015, when he challenged a group of chefs to join him in creating a menu focussing on the offcuts, by-products and straight-up ugly bits of the food chain, in a bid to reduce waste and show the public there’s still life in them yet.
Now he’s bringing the concept to London for the first time, and as before, he’ll be getting a helping hand from some of the capital’s best chefs – including Gordon Ramsay, Isaac McHale (from The Clove Club and Luca), The Ledbury‘s Brett Graham, Jason Atherton and Clare Smyth. Who are all generally accepted as being pretty good.
The ingredients range from discarded cores of spiralised veg to the water from chickpea cans, which has been made 100% more appealing to hipsters since its rebranding as ‘aquafuba’. Each chef will use these ingredients to produce a new special every night, as well as a weekly guest spot on re-imagined afternoon tea.
All of which you can enjoy looking out over the London skyline with a few reinvented cocktails courtesy of Iain Griffiths from Mr. Lyan.
And for once, you’ll be thoroughly encouraged to get wastED.
NOTE: wastED is open now on the rooftop at Selfridges Tues-Sat, 24th Feb – 2nd April, and will be open for lunch 12-2:30pm, and dinner 6-10pm. Reservations can be made now, here.
wastED London | Selfridges Rooftop, 400 Oxford Street, W1A 1AB
Like sustainable pop-ups? Check out CLAW…