SOME of the leading chefs in Northampton teamed up to stage a one-off Binquet at Northampton College – with diners treated to a slap-up meal made of food destined for the rubbish dump.
The dinner, on Monday, 5 June 2017, was organised by Elsie’s Cafe which specialises in rescuing waste food to create delicious dishes.
Six chefs from venues including the award-winning Bread & Pullet, Magee Street Bakery and Cheyne Walk Club, My Health Hut and the Happy Little Cake Company teamed up to create a five-course menu of top-class cooking, transforming ingredients which had been written off as waste into high-end restaurant quality cuisine.
Pat Brennan-Barrett, principal of Northampton College, said: “We are proud to be closely associated with the food and drink sector in and around Northampton. It’s an industry that is thriving, with some of the most exciting chefs in the country creating cuisine to really put the town on the culinary map.
“This sumptuous five-course banquet using ingredients rescued from Elsie’s Cafe showcased what fantastic food can be made from ingredients destined for the bin.”
Former Northampton College catering student Elliott Cantrell, who runs Magee Street Bakery, said: “It was fantastic to get back in the kitchens where I learnt my trade and help to create something truly memorable from ingredients that otherwise would have been consigned to the scrap heap.”
The Binquet featured dishes including crayfish jambalaya, wasabi-crusted chicken and St Clements cheesecake.
To find out more about Northampton College, visit www.northamptoncollege.ac.uk/