Selfridges is set to host a pop-up food waste restaurant on its rooftop for one month.
Wasted, a pop-up concept first launched in New York by Manhattan chef Dan Barber, will arrive at Selfridges on 24 February.
The temporary restaurant will take surplus produce from farmers, fishermen, distributors, butchers, artisanal producers and retailers to create a full menu with daily specials.
Selfridges said the menu would include “reinterpretations of a few iconic British dishes”, featuring ingredients such as cabbage cores, cover crop sprouts and pork from waste-fed pigs.
The restaurant will also offer cocktails, developed by Iain Griffiths of Mr Lyan and Trash Tiki, and a “tea experience” designed by pastry chefs and Henrietta Lovell of the Rare Tea Company.
Sponsors Sonos and Spotify have promised to “bring an innovative and exciting new concept to the Selfridges roof” during the month-long pop-up, but have not yet released details.
Bruce Langlands, Selfridges food and restaurants director, said he was “thrilled” to host the food waste restaurant in London.
“The Wasted pop-up in New York was highly innovative and shares our passion for building better platforms for sustainability and reducing food waste,” he said. “This led us to bring the wasted project to London and we very much look forward to inviting our customers on this deliciously educational journey.”
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