After working in some of the best restaurants in the world, I’ve seen some amazing food but also a lot of waste. Now more than ever zero waste is being brought into the public eye and in Restaurant GL50, I plan to reduce food waste!
My aim is to produce stunning food for lunch and dinner. My lunch menu, as much as possible, will be made using the excess and unused parts from the evening menu. I want to challenge myself, my chefs and all of us to look again at what’s perceived as waste.