Respecting the Earth never tasted so good! For one night only two great British chefs will be showcasing their talent while wasting nothing.
The pair will be serving up a six-course dinner at DUKES London on Tuesday February 25th.
With a passion for using the best possible ingredients, they will be sourcing as many products locally as possible.
But most of all, they will be demonstrating how to use everything and waste nothing.
For waste is a global problem. It is estimated that one third of all food produced for humans is lost or wasted.
Nigel Mendham, the award-winning executive head chef at DUKES, will be joining forces with Jon Parry (pictured), chef at the much-feted Mash Inn, in Buckinghamshire.
Michelin-star chef Mendham likes to make hearty British dishes with a twist and has made his mark on the competitive London dining scene. since arriving at DUKES in 2011.
Chef Jon Parry prides himself on using only the finest ingredients, from fresh fruit, herbs and vegetables to just-sourced game, seafood and meat.
He and his team cook on an open wood fire using only with ingredients available from the market or the garden that day.
The two chefs will be serving up their Respect Everything, Waste Nothing menu in the Great British Restaurant at DUKES.
Tickets for the dinner cost £95 per person and include a welcome drink and a wine pairing selection.
The menu includes: salt-baked celeriac soup, burnt leek and bog butter, plus roasted hake.
There will also be pan-fried scallop, plus lamb with vegetables.
Dessert includes dark chocolate tart, parsnip ice cream and nutmeg & rye crumble.
But if you miss the event, don’t worry!
A selection of dishes from the menu will be available at both DUKE’S GBR and The Mash Inn for 3 months afterwards.
A percentage of the profits will go to the charity Hospitality Action. This charity offers vital assistance to those who have worked within hospitality in the UK and who find themselves in a crisis.
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