00:00 A Manchester restaurant has launched a brand new event to showcase how amazing dishes can
00:05 be created from food waste.
00:07 Goucho in Manchester's city centre hosted its first sustainable supper club in the city
00:12 on the 18th of September, and guests enjoyed a three-course meal with canapes and wine
00:18 pairings.
00:19 Perfect for foodies and environmentalists alike, this event introduces people to the
00:24 innovative way kitchen scraps and leftovers can be turned into delicious dishes, whilst
00:29 also making a positive impact on the planet.
00:32 The supper club will be running around every six weeks for a special evening event, and
00:37 we were invited down to the very first one to check it out.
00:40 So we're holding our first ever sustainable supper club here in Goucho Manchester.
00:46 The concept really is about sustainability and creating and designing a menu from our
00:52 waste products in the kitchen.
00:54 So basically we're trying to use everything which is normally going to be in our, for
00:58 example for a fish, if you've got bone or whatever leftover and then normally you don't
01:03 use at all.
01:04 We're trying to use these kind of ingredients and use it up to make a sustainable dish.
01:11 I think it's just in line with our vision as a company.
01:13 So all of our beef is completely carbon neutral.
01:17 So I think it just falls in line with our morals and our ethics as a company and what
01:20 strategy we want going forward.
01:22 We're trialling all sorts of concepts across the restaurant right now in terms of trying
01:26 to reduce our waste as much as possible.
01:29 Sustainability we really want to try to introduce into our other menus across the menus.
01:35 So I think that this event is a good starting point.
01:37 And as well because as chefs we respect all the ingredients we're working with, so we
01:42 don't like to waste anything.
01:44 So we're just trying to use all the ingredients up and make beautiful dishes.
01:50 The event's menu consisted of a welcome drink and canapes, including steak tartare and beetroot
01:56 hummus with tempura wonky vegetables.
01:59 For starter, there was a hamachi ballantine with carrot puree and lobster foam for those
02:03 without dietary requirements, and the vegetarian option was a trio of onions.
02:08 The main was either a beef stew and bubble and squeak or a sweet potato salad with goat's
02:13 cheese, lemon yogurt and pumpkin seed, and all courses were paired with sustainable wine.
02:18 Dessert was a zero-waste banana cake accompanied by a pecan Old Fashioned, and all parts of
02:23 the banana were used in the dish, including the skin.
02:27 Interesting about this kind of menu is because I think people can just learn from it as well,
02:32 what they can do at home if they have any left over or they can take any ideas from
02:38 this menu.
02:39 How to reuse those kind of ingredients you get in the fridge and just create something
02:45 nice from it.
02:46 I think it's quite educational as well, how we, every dish that we present, we tell the
02:52 story behind the dish and how it was created.
02:55 So I think that this is in line with the concept and also as well, it kind of is eye-opening
02:59 to what you can actually create from very little really.
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