The pop-up aims to highlight the growing problem of food waste and will serve diners dishes made using ingredients usually thrown away. Dishes will be sold at £15 per sharing dish, or £32 for high tea, between 24 February to 2 April on the department store’s rooftop.
Barber is owner of Blue Hill, located in both Manhattan and Pocantico Hills, New York. He launched wastED in New York two years ago, which welcomed chefs such as Alain Ducasse, and used ingredients like kale ribs, fish heads and stale bread to create his dishes.
Barber is passionate about the farm-to-fork project, where chefs work with local producers and use seasonal ingredients in their menus.
Lunch and dinner will run from 12pm – 2:30pm and 6pm – 10pm from Tuesday to Saturday and 12 – 4:30pm on Sunday, while high tea will be available from 3pm – 5pm. However, diners will be kept in the dark about who will be cooking until they arrive at the restaurant.
Buy tickets here