New York’s Dan Barber is bringing his food waste pop up to Selfridges rooftop. The chef-owner of Blue Hill restaurants will run the wastED pop up for a month and will work with British and European farmers, fisherman, producers, butchers and suppliers to create a very British menu of waste-based dishes. And after his New York version used of 600 lbs of ugly veg, 475 lbs of skate cartilage, 350 lbs of vegetable pulp and 900 lbs of waste-fed pigs, we can’t wait to see what he cooks up this side of the pond.
With cocktails from Iain Griffiths (previously at Mr Lyans) and guest chefs hitting up the kitchen too, wastED is definitely not a waste of time…
Get Tickets
Fri 24th February – Sun 2nd April 2017
Selfridges, 400 Oxford Street, Marylebone W1A 1AB
www.selfridges.com