News Ticker

Ex The Dairy and The Ledbury Chef, Richard Falk launches sustainable supper club

Launches in Soho this July

Whyte & Brown, the free-range chicken restaurant in Kingly Court, are partnering with LINO chef, Richard Falk for a run of five intimate supper clubs, focusing on dishes created from surplus and unwanted ingredients from their kitchen with the menu inspired by Whyte and Brown’s celebration of chicken. Taking place on 16th, 17th, 18th, 23rd, 24th and 25th July, The Humble Chicken Supper Club is also in partnership with CALM, a movement against male suicide, and for every ticket sold, a donation will be made to the life-saving initiative.

Richard, who earned his stripes working at The Dairy and The Ledbury as well as being awarded The YBFs’ winner in 2016, has created a menu for the evenings, transforming unwanted ingredients into a five-course feast. Michael Notmann Watt, ex chef at 64 Degrees in Brighton, will also be on hand throughout a couple of the dinners helping out in the kitchen. Guests can expect a poultry-centric menu utilising the whole bird along with seasonal flavours and unexpected pairings.

With food waste a significant and talked about factor in London’s growing hospitality industry, the supper club will shine a light on left-over produce and will rediscover the value of the abandoned and the potential behind surplus food.

Guests will be welcomed with a glass of iced tea made from the stems and citrus carcasses from the daily operations. First course will be brioche rolls, made with the fats reserved from cooking the chicken skins at W&B, served with seared and chopped chicken livers, a less coveted byproduct from Soanes, their meat company.

Second course will come in the form of gem hearts, the inner leaves of the lettuce used in salads, with a cream made of parmesan rind, served as a salad with crisp potato skins and chive tops, both generated from the daily operation. Ricotta and herb capeletti, made from leftover milk at the coffee stations, served with a chicken consommé from the carcasses produced through daily operation will closely follow. The main course will be a gloriously golden whole crispy fried chicken, along with a sweet tomato relish, blue cheese sauce, salad and slaw, and a summer fruit jelly made using second grade fruits from Natoora set to a jelly with a vanilla baked yogurt finishes the banquet.

The menu as a whole aims to raise awareness on the value of food and on the importance of what can be prepared from ingredients that would otherwise be thrown in the bin. The courses made are achievable in Whyte & Brown alongside its current operation and Richard has chosen to do this at Whyte & Brown to prove to the industry that sustainability and food waste can be achieved at fast paced, casual dining restaurants. It is by no means an evangelical approach to the dishes; not every product will be waste, but it will show the creativity and expertise of producing remarkable dishes from otherwise wasted ingredients. If successful, the dishes will make an appearance on Whyte and Brown’s main menu in the future.

Richard Falk quote: “Sustainability is a very broad concept that is often attributed to food, and the paths that food takes from soil to plate, assuming the circle is complete. A supper club is an achievable and exciting avenue to test and evolve ideas within a business, both for our guests and our staff. The first steps to creating this menu was just observing the volumes of what we were going through and how it was being used. In my eyes, and that of many, many others, sustainability can be attributed far beyond consumable goods; it is about good working practise, people’s mental and financial well-being, and creating good, educational and supportive environments for staff to contribute to.”

 

www.whyteandbrown.com

Image Credits: Rebecca Dickson @thefreckledfoodie

 

 

Leave a comment

Your email address will not be published.


*