A Manchester restaurant has launched a brand new event to showcase how amazing dishes can be created from food waste.
Gaucho in Manchester City Centre hosted its first Sustainable Supper Club in the city on September 18, and guests enjoyed a three course meal with canapés and wine pairings.
Perfect for foodies and environmentalists, this event introduces people to the innovative way kitchen scraps and leftovers can be turned into delicious dishes - whilst also making a positive impact on the planet.
The supper club will be running around every six weeks for a special evening , and we were invited down to the very first one to check it out.
Gaucho in Manchester City Centre hosted its first Sustainable Supper Club in the city on September 18, and guests enjoyed a three course meal with canapés and wine pairings.
Perfect for foodies and environmentalists, this event introduces people to the innovative way kitchen scraps and leftovers can be turned into delicious dishes - whilst also making a positive impact on the planet.
The supper club will be running around every six weeks for a special evening , and we were invited down to the very first one to check it out.
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00:00 A Manchester restaurant has launched a brand new event to showcase how amazing dishes can
00:05 be created from food waste.
00:07 Goucho in Manchester's city centre hosted its first sustainable supper club in the city
00:12 on the 18th of September, and guests enjoyed a three-course meal with canapes and wine
00:18 pairings.
00:19 Perfect for foodies and environmentalists alike, this event introduces people to the
00:24 innovative way kitchen scraps and leftovers can be turned into delicious dishes, whilst
00:29 also making a positive impact on the planet.
00:32 The supper club will be running around every six weeks for a special evening event, and
00:37 we were invited down to the very first one to check it out.
00:40 So we're holding our first ever sustainable supper club here in Goucho Manchester.
00:46 The concept really is about sustainability and creating and designing a menu from our
00:52 waste products in the kitchen.
00:54 So basically we're trying to use everything which is normally going to be in our, for
00:58 example for a fish, if you've got bone or whatever leftover and then normally you don't
01:03 use at all.
01:04 We're trying to use these kind of ingredients and use it up to make a sustainable dish.
01:11 I think it's just in line with our vision as a company.
01:13 So all of our beef is completely carbon neutral.
01:17 So I think it just falls in line with our morals and our ethics as a company and what
01:20 strategy we want going forward.
01:22 We're trialling all sorts of concepts across the restaurant right now in terms of trying
01:26 to reduce our waste as much as possible.
01:29 Sustainability we really want to try to introduce into our other menus across the menus.
01:35 So I think that this event is a good starting point.
01:37 And as well because as chefs we respect all the ingredients we're working with, so we
01:42 don't like to waste anything.
01:44 So we're just trying to use all the ingredients up and make beautiful dishes.
01:50 The event's menu consisted of a welcome drink and canapes, including steak tartare and beetroot
01:56 hummus with tempura wonky vegetables.
01:59 For starter, there was a hamachi ballantine with carrot puree and lobster foam for those
02:03 without dietary requirements, and the vegetarian option was a trio of onions.
02:08 The main was either a beef stew and bubble and squeak or a sweet potato salad with goat's
02:13 cheese, lemon yogurt and pumpkin seed, and all courses were paired with sustainable wine.
02:18 Dessert was a zero-waste banana cake accompanied by a pecan Old Fashioned, and all parts of
02:23 the banana were used in the dish, including the skin.
02:27 Interesting about this kind of menu is because I think people can just learn from it as well,
02:32 what they can do at home if they have any left over or they can take any ideas from
02:38 this menu.
02:39 How to reuse those kind of ingredients you get in the fridge and just create something
02:45 nice from it.
02:46 I think it's quite educational as well, how we, every dish that we present, we tell the
02:52 story behind the dish and how it was created.
02:55 So I think that this is in line with the concept and also as well, it kind of is eye-opening
02:59 to what you can actually create from very little really.