This festive season, Tredwells is supporting Share the Meal, an initiative of the United Nations World Food Programme.


As the world’s first app against global hunger, the initiative reaches over 80 million people with food assistance across 80 countries, including Palestine, Lebanon and India. The programme allows users to ‘share their meals’ with children that need it most, and the funds can be followed as they are translated into either cash transfers, vouchers, e-cards, rations, or school meals.  

Tredwells’ Chef Patron, Chantelle Nicholson, is a founding member of Chefs’ Manifesto which works with chefs around the world in association with Sustainable Development Goal 2: Zero Hunger. She first paired with the World Food Programme in October, launching a Consider(Eat) Menu at Tredwells. This three-course offering highlights how balanced and delicious dishes can be made with produce or ingredients often viewed as surplus, or waste. The ever-evolving menu features dishes such as confit lamb belly with smoked yoghurt, chickpeas and mint, as well as swede cake with swede kimchi, cashew butter & smacked cucumber. Never has the humble swede been so delicious!.

For Chantelle and the Tredwells team, it was imperative to support the initiative that provides assistance to the global communities that need it most. As such, for the rest of 2019, a suggested donation of 25p per person will be added onto diner’s bills at Tredwells, with all proceeds to be donated to the cause, where 90% of the funds donated go directly to the on-the-ground operations. Patrons can also download the Share the Meal app, where they can donate a chosen amount with just a few clicks. 

The Consider(Eat) menu is available for the rest of 2019 and can be booked here:

Constantly throwing away half-full bags of salad leaves? Transform wilting salad into wonderful dishes that can be enjoyed for days to come. 



60g salad leaves

2 tbsp soft herbs if available; parsley, coriander, tarragon, chervil, chives 

60g Parmesan, grated

1 garlic clove, peeled and grated

100g olive oil, rapeseed oil or sunflower oil

Freshly milled black pepper and sea salt


Place everything in a blender and whizz together. Season to taste.


Stir fry

1 tbsp oil

1 small onion, peeled and chopped

1 carrot, sliced into thin rounds

Handful of seasonal vegetables, cut the same size as the onion and carrot (broccoli, parsnip, mushrooms, cauliflower, cabbage, sprouts, pumpkin, sweet potato)

1 tsp miso paste, mixed with 2 tbsp water

2 tbsp soy sauce

3cm knob fresh ginger, peeled and grated

1 garlic clove, peeled and grated

Small handful frozen peas

60g salad leaves

You may need to open your kitchen windows for this one!

Heat the oil in a pan. When very hot (almost smoking), add the onions, carrot and any other vege you are using and brown well. Add the soy sauce and miso paste and cook for a minute. Add the ginger, garlic and peas and cook for a further 2 minutes. Finish with the salad leaves, so they wilt. Serve whilst hot.