Good_Things_Magazine_AprilMay_2017

OUT & ABOUT

goodthingsmagazine.com 23

cuts of meat; and

creating menus that are

very specific to a place.

I think part of that is a

growing consciousness

around the effects of

our food choices; but it’s

also a recognition that

this is a more exciting,

flavourful way to cook.

How does the British

wastED activity differ

from what you do in

New York?

For us, the challenge

• and the araction –
  lay in trying to re-
  imagine the pop-up
  from the ground up.
  We talked to dozens
  of local producers,
  food processors and
  retailers who explore
  ‘waste’ at every link in
  the supply chain, and
  those conversations
  became the menu
  launch point. There’s a
  uniquely British slant to
  the menu, with several
  dishes paying homage
  to classics like fish and
  chips and Welsh rarebit.

Was it easy to get

British chefs on

board with the

concept to join

you at Selfridges?

Amazingly so. Many

even helped source

ingredients or connect

us to purveyors. We’re

grateful for their

enormous support

and – selfishly! – for

the opportunity to cook

alongside them all.

For the pop-up, Chantelle

Nicholson, chef at

Tredwells and Marcus

Wareing’s right-hand

woman, came up with

this imaginative ‘fish pie’

(left); comprising scallop

coral taramasalata, charred

salmon belly, pickled

bream tail, lemon zest jam,

fennel trim salad, old bread

croutons and a baked

potato-skin mousse.

D

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’

FROM THE

WASTED

MENU

WastEDCATHY ZP.indd 23 13/04/2017 15:58