Award-winning event caterer Zafferano has embraced the zero food waste policy of Douglas McMaster, the chef behind the ground breaking SILO restaurant in Brighton, to create an “ethical menu” for the Observer’s prestigious Ethical Awards held last week at the Victoria & Albert Museum.
Every year, Britain throws away enough edible fresh food to fill Wembley stadium 8 times over. Amazingly, £8bn worth of food is jettisoned annually resulting in huge environmental and economic impact.
Zafferano Chef Director Simon Denton created a zero food waste menu of canapés using exclusively in season ingredients, prepared with respect and allowing the produce to sing.
Fresh summery flavours
Simon said, “It was really refreshing to create a menu full of fresh summery flavours with vegetables taking centre stage on the flavour front. Golden beetroots, lovage, carrot gnocchi, cauliflowers, all these ingredients are not only British grown but, as the menu is created to result in absolutely no food waste, anything not used on the plate is compostable.”
“As event caterers we are always keen to fill our client’s brief, and to create show-stopping food, but this brief had another dimension that caused me to pause and consider what we cook, where it comes from and the end waste. Our teams cook as seasonally as possible and we do consider the supply chain, as that’s vitally important not only for quality, but wider assurances of working with ingredients grown with integrity resonates with us.”
“Simply because we cater to events lasting just a few hours doesn’t mean we shouldn’t embrace the zero food waste message. It’s good kitchen practice, and as chefs we respect the ingredients, preparing seasonal food with skill and flair, allowing ingredients to be the star of the show, to sing.”
The Menu
- Chilled golden beetroot soup with goats milk foam and burnt leek
- Tomato textures, lovage panacotta and smoked sprouting quinoa
- Carrot gnocchi with carrot top and walnut pesto and Burrata
- Smoked ricotta bon bon, potato and sea vegetable salad, violet potato crisp
- Asparagus, slow cooked egg yolk, sprouting brown lentils, hazelnut emulsion
- Slow roast Jerusalem artichokes, Jerusalem purée, goat’s cheese, fermented cabbage, tarragon oil, courgette and courgette flower
- Sweet potato puree, smoked aubergine and chickpea, confit broccoli stalks and scarlet kale
- Cauliflower steak, colcannon beignet and tomato passata
Dessert Canapés
- Vegan cocoa mousse, lemon skin and wild strawberry
- Sweet potato cake with spiced mascarpone
Pictured top:Ethical canapés from Zafferano at the Observer Ethical Awards last night
About Zafferano, Food that Sings
Zafferano is an award-winning events caterer bringing its trademark mix of flair, precision and exquisite food to more than 40 landmark London venues, and private homes throughout the UK. The team is led by Julian Saipe, who started life as a professional opera singer, and the business takes inspiration from the “art of performance.” A team of event planners and chefs work closely with clients to pull off an extraordinarily diverse range of events in some London’s most memorable venues: the British Museum, the Cutty Sark, the National Gallery, the Roundhouse, Somerset House and the V&A to name just a few.
For more information click here