Tredwells’ Consider(eat) menu.

Imploring guests to consider what they do with waste food.

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Chef Chantelle & Tredwells are excited to be working in partnership with the World Food Programme throughout October & November, on their #StoptheWaste campaign. At the restaurant, their Consider(eat) menu highlights ways to work with surplus and under-used ingredients, as well as how to get the most out of things that normally are destined for the bin.

1/3 of food produced in the world is wasted. In the UK, the top 5 ingredients that are generally thrown away in our homes are potatoes, bread, milk, bananas and bagged salad leaves.

Chantelle has created a series of recipes to share to inspire you at home to create delicious dishes with these ingredients, rather than not knowing what to do with that milk that is about to need to be poured down the sink.



Fresh ricotta is supremely delicious to the chilled one you can buy. It is great to have in soups, on toast and also to add to cheesy dishes or egg dishes.

400ml milk
50ml double cream (optional)
1 tbsp white wine vinegar or lemon juice
sea salt & freshly milled black pepper

Bring the milk & cream the boil. Add the vinegar, whisk well, and turn the heat down to low. Allow the mix to split. Gently pour through a j-cloth or muslin cloth, sitting in a sieve or colander over a bowl. Leave to sit for 30 minutes then remove the curds and season with salt and pepper. Note: the whey can also be used; it is great to add to baking to add flavour. Bring it to the boil and reduce by half to give it a little more body.


Cheese Sauce

A versatile sauce that can be used in any number of ways. It makes a great base for a pasta bake (loaded with veggies) or also a soup – just add stock!

600ml milk
70g unsalted butter
70g plain flour
2 tbsp Dijon (or your preferred) mustard
100-200g grated cheese (great way to use offcuts or ends of old cheese!)
Optional herbs; bay leaf, sprig of thyme, sprig of rosemary
sea salt and freshly ground black pepper

Put the milk, and herbs if using, in a medium saucepan. Gently bring to the boil over low heat. Remove from the heat and leave to infuse for a few minutes before straining into a jug. Melt the butter in a saucepan and add the flour. Cook over low heat for about 1 minute to get rid of the floury taste but avoid letting it brown. Add one quarter of the hot milk and whisk to combine. Continue adding the milk a little at a time until you have a thick pouring sauce. Add the mustard then cook for a further 5 minutes over a low heat, stirring continuously. Finish with the cheese and season with salt and pepper.