From February 24th until April 2nd, Selfridges’ iconic rooftop will be playing host to Dan Barber’s thought-provoking food waste pop-up WastED London. Guest chefs from all over Europe are invited on one night in the month to share the stove-top with the iconic New York chef, and contribute their own waste-based dishes to the WastED menu. The WastED menu showcases dishes utilizing ingredients overlooked or discarded in our food system – in the field, during processing, and in the marketplace.
Alain Ducasse and Alain Ducasse at The Dorchester’s Executive Chef Jean-Philippe Blondet took part in the event’s opening night on the 24th of February, creating the evening’s “special dish”. Joining forces with local farmers, retailers and suppliers, and utilizing ingredients which would usually be thrown away, an imaginative and flavourful cold starter was constructed of dry-aged beef tips, beetroot leaves and tails, leek roots, used coffee grounds, and vinegar made from corked wine.
WastED London was a wonderful event to be part of, and puts much emphasis on reconsidering how we look at so-called waste products.
For more information or to book tickets to WastED London, please visit selfridges.com/GB/en/content/article/wasted-london