Daily Globe British Values, Global Perspective
Before cheering on the 163rd boat races and sipping a glass or two of Chapel Down’s English Sparkling along the banks of the Tideway this Sunday, make your way over to the rooftop of Selfridges department store to savor the last few days of WastED.
American Chef Dan Barber, created WastEd to bring together Chefs, Farmers, Fishermen, Designers, Retailers, etc. to reconceive the food “waste” that occurs at every link in the food chain. The pop up which began in February is Chef Barber’s London debut and hones in on the U.K.’s already fast growing food waste movement. Chef Barber has “shared the stove” with the globe’s favorite Chefs including Matt Orlando of Amass, Christian Puglisi of Ræle and an all star cast of others. For reservations through the weekend, call 44(0)2077886210.
The “in the rough dishes” include a riff on fish and chips: salmon ribs, fried sardine bones, cod skin and forged seaweed sit on a bed of recycled newspaper. An ode to Britain’s iconic snack, the fish and chips are substantially stylish and well worth a visit!
Hi Elisa,
Am writing a feature about the wastED pop-up and would love to use this picture, it’s great – is it yours? If so can I use it if I credit you?
All the best,
Bronya
Hello Bronya,
Thank you. This photo is from a press release. You may use it, though.
I’d love to read your feature! Where can I find your work?
-Elisa