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.
As a chef you are often asked ‘what’s the next big thing?’ or the next ‘trend’, as if where we are at the moment is not enough. And to be honest, as a chef it never is; we are always pushing ourselves, trying to be better, to learn more. But we have no bloody idea what will be next! Nothing is planned; something brilliant happens or is realised, and before you know it, we are in it.
But ‘it’ doesn’t happen overnight. Look at Noma. René himself admits to almost going bust. ‘It’ is something that is built from hard work, from perseverance; and then it clicks, with the chef, and within the general public’s conscious.
And sometimes all it takes is one person to understand the genius that is happening, then BOOM! Nordic food is everywhere, stages at Noma are on every chef’s wish list. But now, some are beginning to question what’s next in the food world?
I think Dan Barber is next. His philosophy and thought process of food isn’t new, but is articulated and developed beyond what anyone else is doing or could imagine. He has been working for years on certain ideas, and something has clicked. Continue reading