Last call for tables. Selfridges London has teamed up with New York's internationally acclaimed Blue Hill restaurants to bring their thought-provoking food waste pop-up...

wastED is chef Dan Barber's first cooking appearance for the public in London. Barber is the chef and co-owner of New York’s Blue Hill and Blue Hill at Stone Barns, which happens to be America’s best restaurant at the moment. For three weeks in March of 2015, his Blue Hill restaurant in Greenwich Village temporarily reinvented itself as wastED, a pop-up devoted to the theme of food waste and re-use. The pop-up also welcomed more than twenty guest chefs to curate daily specials including culinary bigwigs including Dominique Crenn, Mario Batali and Alain Ducasse. 

Building on the UK's vibrant food waste movement, wastED London (taking over the rooftop restaurant space) has joined forces with local farmers, fishermen, suppliers and retailers to reimagine by-products at every link in the food chain. Dan Barber shares the stove with guest chefs from throughout Europe who contribute their own waste-based dishes to the menu - with guest appearances from Gordon Ramsay, Tom Kerridge and Clare Smyth.

Iain Griffiths of London cocktail bars White Lyan and Dandelyan is concocting beverages for the pop-up, and Henrietta Lovell of Rare Tea Company has partnered with “a handful of London’s pastry luminaries (including: Yotam Ottolenghi, Chris Underwood & Clare Clarke) are some of the names you can expect to see, who’ll each be creating a weekly menu (priced from £32) to offer their own not-so-customary spins on afternoon tea.” Reservations are open. 

Ideal For

Waste not, leftovers, eating garbage

Membership Benefits

Selfridges are releasing six tables of two at 6pm every evening. Just be among the first six people to call up at 5pm every day on 020 7788 6210. There is also availability at lunch at afternoon tea.