Dining on the food waste generated from another restaurant may not sound appetizing, but our interest was piqued when we learned that the waste would be handled by one of Britain’s hottest chefs of the moment, Adam Handling. He opened Ugly Butterfly this month, a sustainable, casual restaurant that transforms ingredients that would usually be thrown out into fine-dining dishes.
All of the dishes will be made from the parts of ingredients that are usually discarded as waste, most of which will come from one of his other restaurants (Adam Handling Chelsea), with an emphasis on the four most-wasted foods; bread, milk, eggs and bananas. Staying true to its aims, the restaurant’s interiors have also been created using upcycled and reutilized materials throughout.
The menu includes some daring dishes such as deboned crispy fried chicken feet with caviar; cheese doughnuts made with left-overs from the cheeseboard; banana bread and chicken butter and lobster shell soup. The restaurant has also committed to donating 2.5 percent of its takings to The Felix Project to support its fight against food waste.
The Yard, Great Scotland Yard Hotel
Great Scotland Yard Hotel is one of the most anticipated openings in London this year, and that excitement was enhanced earlier this summer when it was announced Robin Gill would be opening a restaurant within it. The man and his team behind one of London’s best restaurants, The Dairy, will in charge of all the food and drink at the hotel which is expected to open in December.
The main dining area will be The Yard, which will serve high-end food in a casual and approachable setting. If The Dairy is anything to go by, diners can expect a menu full of modern takes on British food, ultra-seasonal menus and experimental cocktails. Gill’s team will also be in charge of the in-house butchers and bakery as well as two bars serving everything from barista-served coffees to signature cocktails.
The Grill at The Dorchester
The Dorchester has been London’s place to be seen for almost a century, but less could be said of the hotel’s restaurant, The Grill, which has fallen out of the city’s fast-paced fine-dining viewfinder. But they are not going down without a fight and fresh blood has been brought in to bring it up to speed. Tom Booton, a culinary prodigy at just 26-years-old, became the youngest head chef in the restaurant’s 88-year-history.
He is charged with the task of rejuvenating the restaurant and recently launched a reimagined menu that is simple in its offerings but refined in its approach. Along with a new British-focused menu is the novel Pudding Bar, which allows guests to enjoy dishes such as the delectable Double Decker at a bar and chat with either Booton or a member of his team. There is also a new bar with a selection of British-themed cocktails that champion the country’s favorite spirits.