This upcycled afternoon tea is tackling the food industry's waste problem
Wastage in the food industry generates some pretty dirty statistics. One hotel is looking to change that scone by scone.
Georgian House in Pimlico is to launch an upcycled afternoon tea, made using waste products from the rest of its food production.
The five star boutique B&B is serving up a six piece menu at their Pimlico Pantry, featuring an array of ethically-conscious dishes.
These include toast topped with discarded mushroom stems and lardon cuttings and a cheese and thyme scone made with crumbs from the cheeseboard.
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Sweet treats include a lemon meringue pie made from egg whites and lemons leftover from making hollandaise sauce, on top of a broken biscuit base.
The meal is served with a “Re-invigorated Prosecco cocktail” which mixes left over, flat Prosecco with East London Liquor Gin.
A 2017 study by WRAP found that the food sector generates 3,415,000 tonnes of waste every year, and over 40 per cent of waste from hotels is food.
For more information visit georgianhousehotel.co.uk