What was it?
Curated by Dan Barber – whose restaurant Blue Hill at Stone Barns, run in conjunction with the Stone Barns Center for Food and Agriculture, is a mainstay in the World's 50 Best list – this provocative, star-studded pop-up restaurant on the Selfridges rooftop was the first London outpost under the wastED banner. During its run, Barber was joined in the kitchen by some of London's best and brightest sustainable chefs including Tom Hunt, Tom Anglesea and Fergus Henderson.
What was on the menu?
Waste. Turned around and made into delicious, thought-provoking dishes. Each day a different guest chef was challenged to make a new menu from leftovers and food that was otherwise destined for the bin. Standouts include reinvented cocktails from Mr Lyan's partner-in-crime Iain Griffiths; spiralized vegetable cores paired with aquafaba salad cream; fish heads, gnarly bits of crispy skin and wonky chips on scrunched up bits of broadsheet; and Barber's juice pulp bacon cheese 'burgers'.
Where can I find them?
Unless you've got the funds to hop over the Atlantic to try Barber's anti-food-waste cooking in situ, you'll have to wait for the next London pop-up to roll around. Fingers crossed that happens sooner rather than later, because we've got a fierce craving for some jamón Ibérico-dripping butter.
