Melon rind chutney

Melon skin chutney

In celebration of Zero Waste Week, head chef Stuart Aitken shares the recipe to his tangy chutney made from honeydew melon rind.

Chicken, lemon and lentil soup with chicken fat focaccia

Chicken fat focaccia and soup

Next time you cook a chicken, don’t throw the carcus in the bin – instead, why not incorporate it into your next loaf? Exec head chef Steve Wren shares the recipe for his chicken fat focaccia with chicken, lemon and lentil soup.

Cauliflower leaf, potato and halloumi Malay curry

Malay Curry

Get creative with cauliflower waste otherwise destined for the bin, by transforming it into a delicious cauliflower, potato and halloumi curry. Recipe courtesy of our general manager, Lily Burch.

Sean’s Six Steps to Transforming Your Festive Leftovers

Project chef Sean Campbell shares his easy and practical tips on reducing your festive food waste. Not only will it save you money, it’ll help reduce your carbon footprint and of course turn your leftovers into tasty meal ideas.