Getting wastED on the roof at Selfridges

American chef Dan Barber elevates waste and leftovers at his provocative Selfridges pop-up wastED and guess who joined him for a surprise lunch, yes none other than Chantelle Nicholson and Macus Wareing.

On Saturday 11th March they created the finest example of ‘Fish Pie’ ever – made entirely from what would have been food waste. The sun was shining, the drinks were flowing, the music was pumping – ohh and we had the pleasure of three of the finest chefs on planet earth cooking for us! This has to be the best food pop up of the year… yes we are only in March but coming close to beating this one will be hard.

The WHO: Dan Barber is the chef and co-owner of Blue Hill and Blue Hill at Stone Barns in New York, and the author of The Third Plate (May 2014, The Penguin Press). His opinions on food and agricultural policy have appeared in the New York Times, along with many other publications. Appointed by President Barack Obama to serve on the President’s Council on Physical Fitness, Sports and Nutrition, Dan continues the work that he began as a member of Stone Barns Center for Food and Agriculture’s board of directors: to blur the line between the dining experience and the educational, bringing the principles of good farming directly to the table.

The WHAT: wastED London is open until 2 April 2017. Building on the UK’s vibrant food waste movement, wastED London has joined forces with local farmers, fishermen, suppliers and retailers to reimagine by-products at every link in the food chain. Dan Barber will share the stove with guest chefs from throughout Europe who will contribute their own waste-based dishes to the menu.

TRY: Fish & Chips, Broccoli Stems, Cod Head and the E3 Daiquiri – oh my all so good, still dreaming…