Gail’s Bakery to host dinner made from surplus food

Gail’s Bakery has teamed up with eco pop-up Canteen No.4 to host The Waste Series – a dinner featuring a four-course menu made entirely from surplus food.

The event takes place tonight and tomorrow evening (11-12 April) at Gail’s Bakery in Fitzrovia, London. Ingredients used to create the dishes include lamb belly, croissant dough, spent coffee custard and biscuits, all of which are surplus from Gail’s bakeries and its suppliers.

The menu is subject to variation, but Canteen No.4 has released a sample menu which comprises:

  • Toast ‘Hoptail’
  • Croissant dough scraps, egg mayo
  • Cured fat, cauliflower leaf remoulade & pickles with waste bread & homemade butter
  • Lamb belly, Whey, White beans & Parmesan rind, broccoli stalks
  • Spent Coffee Custard, biscuits

Dinner, shared around one table, will be accompanied by discussions on waste from the producers. Toast Ale, a Hackney-based company that sells a pale ale made with waste bread, will be joining the discussion on the 11th.

Canteen No.4 is a series of supper clubs with the aim of sharing information about environmental issues in the food chain, such as sustainable fishing and waste, by creating themed menus.

Tickets for the event cost £45 per person and a percentage of the proceeds will be donated to The Felix Project, a London-based food waste charity, which redistributes surplus food from supplies in the city and delivers it to charity.

A number of bakery companies, including Addo Food Group, Fox’s Biscuits and Pukka Pies, already work with food redistribution charities such as The Felix Project and FareShare. British Baker subscribers can find out more about donating surplus food to charity here.

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