The importance of sustainability back-of-house
We've teamed up with The Sustainable Restaurant Association to develop the ultimate War On Waste guide. Accelerate your own sustainability journey – with exclusive advice from industry experts and free hints and tips for tracking, understanding and reducing your food waste in your professional kitchen.
Read on to meet the chefs who are just as passionate about sustainability as we are...
Jake Mills, Independent Chef, Casual Dining
Jake's interest in food and cooking all started at a very young age, as he began to learn more, this sparked a real passion and he went on to begin his culinary career. In the early stages of Jake's career, he began working at The Bookshop restaurant in Hereford, it was here when he realised the responsibility chefs have to promote and practise eco-friendly cooking techniques.
During the pandemic, Jake has been learning some extra skills and has begun experimenting in fermentation with ingredients such as krauts, kimchi, vinegar and kombucha. And in light of the difficult circumstances, Jake has supported the conversation around mental health and is now an Ambassador for The Burnt Chef Project, a charity that focuses on helping people in the industry with their mental health.
Watch Jake create a delicious braised lamb neck in the video below or get the full recipe here.
Neil Campbell at Head Chef at Rovi
Neil John Campbell is the Head Chef of Rovi, Fitrovia, part of the Ottolenghi Group. Champion of sustainable cooking and farm to fork theory. Aside from his full-time responsibilities in Rovi, Neil enjoys regular farm & supplier visits to gain practical and insider knowledge of the origin of every ingredient. He boasts his very own kitchen garden complete with composting, advocating the importance of soil health and a wasteless lifestyle.
Neil has been in commercial kitchens for over 15 years and has enjoyed working with some of the best in the business: Roy Brett, Paul Kitching, Bruno Loubet, Raymond Blanc, and Yotam Ottolenghi, to name a few! Growing up on the Isle of Skye, Scotland, watching his Grandad fish for Langoustines and his Father hunt for deer; this rural Scottish lifestyle gave Neil invaluable insight and a natural connection with food and where it comes from.
Watch Neil create a delicious Cauliflower Rib Goujons in the video below or get the full recipe here.
Or watch Neil do a green Shashuka in this video. See the full recipe here.
Download our War On Waste guide
We've teamed up with The Sustainable Restaurant Association to develop the ultimate War On Waste guide. Accelerate your own sustainability journey – with exclusive advice from industry experts and free hints and tips for tracking, understanding and reducing your food waste in your professional kitchen.
War On Waste Product Basket
Arla Pro; made specifically for professional chefs & operators in mind. Made at the famous Lockerbie creamery, Arla Pro Scottish Mature Cheddar Cheese offers a consistently rich, full flavoured and satisfying taste. Ideal for slicing, grating, or mel...
