The Telegraph: Turn leftovers into feasts with help from the country's top chefs


WastED, the sell-out pop-up ­restaurant at Selfridges in London, is proving kitchen leftovers can be turned into ­spectacular meals.

During his five-week residency, the New York chef Dan Barber, along with guests including Fergus Henderson, ­Raymond BlancAlain Ducasse and Jason Atherton, has transformed ­ingredients that would otherwise go to waste (stale bread, cheese trimmings, pockmarked potatoes) into feasts, such as the cores of spiralised vegetables served with a cream made from tinned-chickpea water, and the restaurant’s signature dish of a whole charred cod’s head whose meat is excavated by diners. To read more click here.