FOOD & DR INK
With estimates suggesting that more than a million tonnes of food are thrown away by the hospitality industry in the UK each year, one local chef is on a mission to highlight the problem and demonstrate that “wonky can be wonderful”. Tristan Welch, chef director at Parker’s Tavern, is launching a Rubbish Cooks pop-up, to take place at the restaurant on the last Monday of every month. A reprise of a concept Tristan hosted with Vanderlyle’s Alex Rushmer in spring last year, the supper clubs will utilise wasted and unwanted vegetables, fruits, seeds and pulses, as well as the classically disregarded parts of fish and meat. At the events, guests will be treated to a three-course meal that includes dishes like crushed wonky vegetable hatchet, bone and vegetable peelings broth, plus stale bread and treacle pudding. It’s priced at £20 per head, which includes a £5 contribution to Jimmy’s Night Shelter. “Restaurants are a notoriously wasteful business and focus too much on premium ingredients and cuts at the expense of good food that might not look perfect,” explains Tristan. “We’ve worked closely with our suppliers who are helping us find new ways to eliminate waste from their supply chains.” To book a spot, email enquiries@parkerstavern.com parkerstavern.com RUBBISH COOKS AT PARKER’S TAVERN
NEW LOOK FOR LOCH FYNE
Trumpington Street’s Loch Fyne Restaurant + Bar reopened its doors last month, with a new look and an updated food offering. You can expect a great selection of seafood, including grilled Scottish king scallops and decadent shellfish platters, plus a brunch menu that includes a lobster benedict with champagne. Kyle Miller, operations manager at Loch Fyne, comments: “Our refreshed interiors have been designed to provide our guests with the perfect surroundings to relax and enjoy the best of what Loch Fyne itself has to offer. We look forward to welcoming new and returning guests very soon.” lochfyneseafoodandgrill.co.uk
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