Try Andy Aston’s nutritious and delicious base soup, with the added elegance of a hearty garnish.
Executive head chef, Ryan Percopo shares the recipe for his kale pesto tagliatelle with purple sprouting broccoli, cavolo nero and pangratatto, using Waste Knot veg.
Executive head chef, Craig Hedley’s created a delicious broad bean broth with baby onions, pancetta and chive oil using Waste Knot produce.
Our chef apprentices introduced ‘Food EQ’, sparking a transformation to the way we source and cook our dishes – making vegetables and grains the stars of the plate. Watch the video to hear more about our revolution.
Our nutritionist Rosie Cadogan talks about the benefits of eating green leafy vegetables and why it’s important for us to be including them in our dishes.
Head chef Craig Hedley is just one of the Chef Academy stars behind the Food EQ revolution! Making grains and vegetables the stars of the plate, here’s the recipe to his delicious butternut squash, black bean and chorizo feijoada with orange and mango salsa.