The Humble Chicken Supperclub | Waste-free dining in Soho
A list of things that Richard Falk (head chef at LINO, and who also did stints at The Ledbury & The Dairy) is not letting go to waste:
1) His talent
2) Food of virtually any sort
And if you’re looking for proof, allow us to direct your attention to The Humble Chicken Supperclub, taking place in Kingly Court’s free-range chicken restaurant Whyte & Brown this month. The concept is pretty simple: everything on the menu will be created from surplus ingredients from the kitchen that would otherwise go to waste.
The menu will see poultry-led dishes like brioche rolls (made with the fats reserved from cooking the chicken skins); ricotta and herb capeletti (made from leftover milk at the coffee stations); chicken consommé (made from the carcasses produced through daily operation); then a golden whole crispy fried chicken, along with a sweet tomato relish, blue cheese sauce, salad and slaw, and a summer fruit jelly, all produced with things that would otherwise not have been used.
It all comes in at a pretty reasonable £37 for five courses…
…it would be a waste not to go.
NOTE: The Humble Chicken Supperclub takes place on 16th, 17th, 18th, 23rd, 24th and 25th July at Whyte & Brown. Tickets cost £37, and are available right HERE.
Whyte & Brown | Kingly Court, Carnaby Street, W1B 5PW
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