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Spring X Portland Lunch in collaboration with London Food Month
Sun 11 June 2017, 13:00 – 15:00 BST
On Sunday 11 June, as part of Evening Standard's Food Month, Merlin Labron-Johnson and Skye Gyngell will host a 6 course lunch for 70 people on communal tables at Skye’s restaurant Spring in Somerset House.
All dishes will be made using ingredients donated by producers that Portland and Spring work with, that might have otherwise been discarded; including offcuts, leftovers, vegetable and fruit glut, trimmings, ‘wild food’ and overlooked products. The lunch will support The Felix Project, a cause that both Merlin and Skye feel very passionately about.
The Felix Project's work to reduce food waste and food poverty is something particularly close to both Merlin and Skye's hearts, and both want to use this opportunity to help with the Food Month's quest to raise awareness in sharing the knowledge, experience and time of London chefs on how to use over-looked, rejected produce to make delicious food, and in turn hope to reduce London’s problems with hunger, food waste and loneliness.
Skye Gyngell, head chef at Spring, has already been a champion in the anti-food waste movement from her campaignes such as TABLE in May, and the popular pre-theatre Scratch menu. While, Merlin Labron-Johnson, head chef at Portland and Clipstone, is an ambassador of using all cuts of meat in his dishes while any left-over vegetable and fruit peelings are turned into vinegars and ferments.