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The 'Rubbish' restaurant popping up in Cambridge that will look after your waste-line




Tristan Welch, chef at Parkers Tavern, located in the newly built University Arms, is opening Rubbish Cooks with fellow Cambridge chef Alex Rushmer . Picture: Keith Heppell
Tristan Welch, chef at Parkers Tavern, located in the newly built University Arms, is opening Rubbish Cooks with fellow Cambridge chef Alex Rushmer . Picture: Keith Heppell

It may not sound particularly appetising, but a pop-up restaurant called Rubbish Cooks plans to be serving up some delicious food and an important message.

The pop-up will be based at Michaelhouse Church in Trinity Street, Cambridge, next Friday and Saturday (March 16-17), and will be using wasted and unwanted vegetables, fruits, seeds and pulses as well as overlooked parts of fish and meat.

Chef Tristan Welch, who opens his Parker’s Tavern restaurant at the University Arms hotel this summer, and his Cambridge-based friend and fellow chef, Alex Rushmer, are behind the idea.

Tristan said: “While it is going to be a challenge, I can’t wait to get stuck in and create delicious dishes that highlight the waste issues in our food chain.

“Alex and I want to make a positive statement and help inspire people and companies to change the way they cook and view food. What they may currently view as ‘rubbish’ and ‘off-cuts’, might actually be enough to create a dinner fit for a king.”

Alex, who previously ran The Hole in the Wall in Little Wilbraham added: “As a chef, I know all too well the issue of food waste and worked consistently at The Hole in the Wall to limit this as much as possible. I’m looking forward to creating some truly fantastic dishes from ingredients that would otherwise have gone to waste. I’ve also been delighted by the response from our local suppliers, all of whom share the same concerns regarding food waste.”

The pop-up will be able to cater for 45 people each night. Tickets will include canapes, a starter, main and desert. Chesterton Road-based Thirsty will be supplying drinks, showcasing some sustainable alternatives to bottled wine.

All profits from the two nights will go to Jimmy’s Night Shelter and Food Cycle.

Servings will be at 8pm each night. Tickets cost £37.27 per person (excluding drinks). Book online on Eventbrite.



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