‘Sustainable’ and ‘restaurant’ are two words rarely falling hand-in-hand. These joints hope to turn that around.
Tasting menus at Native typically kick off with ‘chef’s wasting snacks’ made from scraps otherwise headed for the bin. Much like an impromptu bite on a Sunday afternoon when the shops are closed (just much much better), chefs create their own dishes from what’s in the back of the fridge. A method borrowed from the pioneering Blue Hill Stone barns, appetisers have included ox heart bao and broccoli pakoras.
Roganic is on a mission to mitigate its waste footprint as much as it can. Fish skins are turned into crisps, trimmings used in mousses and purees, while any surplus fruit and veg is pickled or fermented. Meanwhile, otherwise discarded anatomies of plants, like celeriac root or sweetbreads, are treated as sacred rather than unfortunate by-products.
Riverford at The Duke of Cambridge
Chiefly known for their vegetable delivery service, Riverford’s takeover of the Duke of Cambridge in Islington, subsequently making it the country’s only organic pub, is a shining example of how food establishments should, perhaps, function. Here, any food waste is used to generate energy, while all furniture in the pub is of reclaimed or recycled origin.
Sativa, a newcomer in Kensington, is on course to becoming a fully closed-loop operation. The restaurant grows their own produce at one end, and generate energy from any waste material the other. Sativa also make a point of sourcing from progressive, waste-conscious farms like the slaughter-less Ahimsa eco-dairy.Continue Reading