Visiting chef showcases our zero waste initiative: Restaurant Takeover Week
A visiting chef is showcasing how to make the most of your meat - the latest in a series of initiatives by Trafford College’s Aspire Restaurant to cut down on kitchen waste.
With £2.9bn of food discarded by the food and hospitality industry in the UK each year, according to Waste Resources Action Programme (WRAP), Trafford College has been finding innovative ways to use leftovers.
Surplus food is sold on site and the rest is donated to charity, the highlight of which involved staff cooking full Christmas dinners for Manchester’s homeless at Not Just Soup in the city centre on December 10.
Head of Studies for Hospitality and Catering Matthew Shaw said: “Waste in the restaurant industry is massive. When you look at the data, it’s scary. Nose-to-tail cookery uses as much of the animal as possible. To continue with the zero waste theme, we have at the moment, we’ve invited Ash Clarke from Temper Soho to show students how it’s done.”
Head Chef Ashley Clarke specialises in creating tasty dishes using every part of the animal and, on Thursday 16th January, he showcases his techniques to students and diners with a three course meal of pork liver and heart pate starter with a feasting platter of smoked ‘al pastor’ pork main.
Ashley said: “During the restaurant takeover, I’m looking forward to teaching students how to use the whole animal by being creative with the parts most people don’t use, showing students a few techniques: butchery, smoking and making some pate.”
To book a table for dinner or afternoon tea during Restaurant Takeover Week or at any other time call on (0161) 952 4678 or visit Aspire Restaurant online.