Ambrette War On Waste Charity Dinners
“Waste Away”
tasting menu transforms kitchen scraps into gourmet dishes
The
award-winning Ambrette restaurants in Margate and Rye, hope to draw attention
to the enormous amounts of edible food we waste in Britain, through two charity
dinners.
Chef Patron
Dev Biswal will create a gourmet 6-course tasting menu using ingredients
commonly discarded by restaurants, supermarkets, butchers, fishmongers and
domestic kitchens: chicken skin,
cauliflower stalks, coriander roots, fruit peelings, squeezed lemons, lamb’s
head, fish heads, skate cheeks, beef trimmings and cheese crusts.
The special
menu, costing £39.95, will be served in Rye on 17th August and again in Margate
on 31st August. Proceeds will be donated
to provide humanitarian aid in South Sudan via the Red Cross.
The menu will
feature Mouldy cheese soup; Crispy fried chicken skins marinated in mango,
ginger and red chilli; Savoury panna cotta flavoured with cauliflower stalks;
Fish head stew with summer vegetables;
Ambrette style meat pie with beef trimmings and coriander root; and
Squeezed lemon posset with summer vegetable peelings cooked in fennel seeds and
a sugar and cinnamon compote.
According to
government figures, each year in Britain we discard £10bn worth of food – £480
per household.
Globally, up
to 50 per cent of all food produced in the world is never consumed. In the
developing world, wastage is the result of inefficient harvesting, poor storage
and inadequate transportation. But in the west, “sloppy habits”, poor meal
planning and a disconnection from food sources mean we simply just waste it.
Up to 30 per
cent of fruit and vegetables grown in the UK are never harvested. Crops are
rejected because of size or appearance, or ploughed back because of
over-production.
As resident
chef on the Channel Four TV series ‘Superscrimpers’, Biswal regularly shows viewers
how to prepare gourmet meals on a budget using cheap ingredients, left overs
and wild plants forged for free.
He has also
highlighted the vast quantities of food wasted on a global scale in an
interview with Positive News magazine: www.positivenews.org.uk/2013/environment/12688/reduce-food-waste
“The goal is
to create consciousness about food waste and donate proceeds raised from the
“Waste Away” dinners to help alleviate the dreadful humanitarian situation in
south Sudan,” said Biswal.
Last year The
Ambrette’s various charitable activities raised over £5,000 for local and
international causes. Every Wednesday
the Margate restaurant feeds around 25 homeless people at the Cliftonville
Community Centre with a meat, vegetable and rice dish.
Details of
the situation in South Sudan are on International Red Cross website at:
www.redcross.org.uk/About-s/News/2014/April/South-Sudan-rainy-season
The Ambrette,
44 King Street, Margate Old Town, KentCT9 1QE
T: 01843
231504
The Ambrette
@ Rye, 24 High Street, Rye, East Sussex TN31 7JF
T: 01797
222043
Tw:
@the_ambrette
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