A pop-up restaurant in London graced the rooftop of Selfridges' Oxford Street rooftop restaurant from February 24 to April 2. Headed by acclaimed American Chef Dan Barber, the whole concept is called wastED and is actually a part two of the pop-up, with the first one happened at the Blue Hill restaurant in New York back in 2015.
Dan Barber was joined by a flurry of celebrity guest chefs in the nine days the pop up graced London, reported The Telegraph. But this is not your usual pop-up restaurant featuring rare ingredients and eccentric themes. Well, actually, the theme is eccentric-Dan Barber wanted the general public to realize how much food is wasted by throwing them out, that's why the dishes are made with food scraps and ingredients often tossed in restaurants and supermarkets.
According to Forbes, "The clever menu includes dishes like Lettuce Butts with smoked salmon collar and salmon skin crumbs; Waste Rarebit with stale ale bread and cheese trimmings; and Juice Pulp Bacon Cheeseburger on a repurposed bread bun, an improbable (and shockingly accurate) meat substitute made with what's left over after fresh juice is pressed." Every dish on the menu costs £15 or $18.7.
But since the whole idea is headed by some of the best chefs in the world, every dish is still succulent and to die for. It's actually quite amazing how Dan Barber and his celebrity guest chefs manage to whip up some Michelin-worthy meals made from actual food scraps and leftovers. It really goes to show how much food we turn to waste every day.
The biggest food stars in the culinary world graced wastED along Dan Barber. Among his guests include Fergus Henderson, Alain Ducasse, and Gordon Ramsay.
Dan Barber is behind the acclaimed restaurant "Blue Hill" which first started to serve guests back in Manhattan on 2000. On 2004, another branch opened Stone Barns which was declared "Restaurant of The year" by Eater.com.
This article is copyrighted by Travelers Today, the travel news leader
