@wastenotrowen

40% of all food produced on the planet is wasted. Learning to utilise our food scraps is more integral now than ever before. Come on a culinary journey with Rowen Halstead, a Michelin-trained chef and keen advocate for sustainable and zero-waste cooking practices, through a menu curated to be entirely zero waste. You will be connected back to our natural food system, celebrating seasonal, locally sourced, and sustainable produce with an overall vision for a brighter future for our food.

Caramelised Onion Beer Dreg Focaccia, Cultured Butter, Onion Skin Salt, Pickles & Ferments

Potato Skin Hashbrown, Chicken Liver Parfait, Fermented Leek Tops, Cured Egg Yolk, Vegetable Trim Treacle

Cured Norfolk Chalk Stream Trout, Apple, Pickled Radish, Elderflower & Buttermilk Ajo Blanco

Whole Cauliflower, Crispy Kale, Truffle, Preserved Lemon, Brown Butter

Fig Leaf Ice Cream, Bay Baked Pear, Blackberries, Walnut

As a chef in the industry for 13 years working in some of the most experienced kitchens in the country and across the globe, Rowen has witnessed first-hand the immeasurable amount of avoidable food waste that can be produced due to a lack of knowledge and creativity. It opened his eyes to the importance of reducing our food waste, creating a more sustainable food system, and how integral zero-waste cooking practices are. For those reasons, it has become his goal to put his experience in the industry towards advocating and educating others about the food waste we produce, utilising and preserving what we can, and its overall impact on our planet and the economy.