In celebration of Zero Waste Week, head chef Stuart Aitken shares the recipe to his tangy chutney made from honeydew melon rind.
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.
Transforming your leftovers is a great way to stop food going to waste. In light of Food Waste Action Week, group manager Daryl Antwi-Safee prepared a delicious zero waste squash tagliatelle with a walnut and sage crumb and squash snaps.
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.
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.