TREDWELLS’ CONSIDER(EAT) MENU
In conjunction with Stop The Waste & World Food Day
Tredwells has pledged its support for the United Nations World Food Programme Stop the Waste today, a global movement that aims to raise hunger awareness by asking the general public to be more conscious of their food waste – one of the fundamental steps towards eradicating global hunger. Ahead of World Food Day on October 16th, Tredwells joins restaurateurs and chefs from around the world to pledge #StopTheWaste.
At the heart of the campaign is a social media movement led by top chefs and influencers across the globe, all of whom have created dishes from food in their fridge or pantry that normally go to waste. Chef Patron of Tredwells, Chantelle Nicholson, a founding member of the Chefs’ Manifesto and conscious cooking champion, has created the Consider(Eat) Menu for the months of October and November, highlighting how she utilises surplus food and potential food waste at Tredwells that is delicious, innovative and balanced. Guests will also receive recipe cards giving them the ability to learn how to minimise food waste in their own homes.
As a chef and restaurateur, Chantelle has always been mindful of minimising food waste in order to make a restaurant kitchen function efficiently. Being a chef who makes the most of surplus food, she feels the focus needs to shift to the home and thus advise and inspire consumers as to what to make with surplus food they may find they have, as well as placing importance on food purchasing, and buying only for what is needed.
Each dish on the Consider(eat) menu has an element that works alongside these overarching principles. The menu features plant-based options, cuts of meat and fish that are underused and the use of various techniques such as dehydration, pickling and reforming to create balanced dishes.
The menu will change to align with seasonality, always championing British produce. To start off with it will feature bouillabaisse, using nose to tail of the fish used in the restaurant, with mussels and sardines. For the main course, the menu champions surplus cut of meat; pork collar, which is slowly cooked then served with chorizo jam, Swiss chard and crispy pork crackling. To finish, fig leaves that were frozen after being foraged in summer are used to infuse a panna cotta, served with poached pears and a fig leaf powder made from dehydrated fig leaves.
With 3 courses for £29 this menu is an approachable way to dine out in London.
The Consider(Eat) Menu
Crispy lamb croquette, pink peppercorn, aubergine
Bouillabaisse, sardines, mussels
Miso glazed Kalibos cabbage, cavolo nero, cobnuts
Chargrilled prawns, cuttlefish ragout, prawn cracker (supplement)
Poached pollock, celeriac, muscat grape
Pork collar, chorizo jam, Swiss chard
Kohlrabi & shiitake cake, sesame, cucumber, coriander
Chargrilled hanger steak, braised onion, peppercorn sauce (supplement)
Fig leaf panna cotta, poached pear, almond
Salted caramel soft serve, honeycomb
‘Chouxnut’, peanuts, damson
Selection of British cheese, membrillo, malt loaf (supplement)