WastED, the sell-out pop-up restaurant at Selfridges in London, is proving kitchen leftovers can be turned into spectacular meals.
During his five-week residency, the New York chef Dan Barber, along with guests including Fergus Henderson, Raymond Blanc, Alain Ducasse and Jason Atherton, has transformed ingredients that would otherwise go to waste (stale bread, cheese trimmings, pockmarked potatoes) into feasts, such as the cores of spiralised vegetables served with a cream made from tinned-chickpea water, and the restaurant’s signature dish of a whole charred cod’s head whose meat is excavated by diners. To read more click here.