In summer 2019 Whyte & Brown ran a series of intimate supper clubs, focusing on dishes created from surplus and unwanted ingredients from the kitchen. A menu inspired by the celebration of the humble chicken.
The menu as a whole raised awareness on the value of food and on the importance of what can be prepared from ingredients that would otherwise be thrown in the bin. We aimed to prove to the industry that sustainability and food waste can be achieved at fast paced, casual dining restaurants. It was by no means an evangelical approach to the dishes; not every product was waste, but it showed the creativity and expertise of producing great food from otherwise wasted ingredients.