An East London pub has come up with a creative way to raise awareness around ‘wonky vegetable’ food waste.
The Spread Eagle, a vegan pub on Homerton High Street, is laying on a five-course feast this February – in collaboration with fruit and veg delivery box company Oddbox.
For one-week-only, diners will be able to enjoy the ‘Odd Five Ways’ menu, which features a series of mouth-watering dishes made from ‘too wonky’ or ‘surplus’ veggies.
This idea is that the tasting menu will highlight just how tasty and versatile discarded veg can be.
Carrots will take centre stage of this dining experience – as this season Oddbox rescued 330 tonnes of the vegetable from growers, with many rejected by retailers for being ‘too big.’
As a result, The Spread Eagle’s executive chef, Gina Hopkins, has developed a menu that pays homage to the orange vegetable.
Diners will start with a carrot-based cocktail aperitif and finish with a root vegetable twist on carrot cake.
Other dishes include crispy baked kale leaves with a carrot and onion relish, deep-fried Brussels sprouts accompanied by creamy carrot, beetroot and celeriac dipping sauces, as well as Indian-inspired roasted carrots and potatoes.
Organisers hope the fully vegan tasting menu will help raise awareness and encourage people to eat produce that’s available, in a bid to drive action on food waste.
Priced at £30 (including a £5 donation to The Felix Project), the menu is available for a limited time only from February 2 to February 8 (excluding February 6).
Luke McLoughlin, co-founder of The Spread Eagle, added: ‘We’ve always been keen to demonstrate that cooking with vegetables is fun and delicious and the Odd Five Ways menu does just that.
‘We’ve made the carrot the centrepiece but the truth is every vegetable can be made to shine when you are versatile with them.
‘We’ve always been advocates for sustainability and minimal waste at The Spread Eagle, so this is an ideal partnership and we hope to inspire diners to make a difference to the planet through the food they eat, and by reducing food waste both on the farm and at home.’
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