Dukes London has announced its much-loved restaurant, Great British Restaurant (GBR), will host a one-night-only dinner on 25 February 2020, a unique collaboration between GBR’s chef Nigel Mendham and chef Jon Parry of The Mash Inn.
The chefs will showcase their combined passion for respecting the best possible ingredients and wasting nothing. Together, they have designed a one off six-course menu using ingredients as locally-sourced as possible and with careful consideration for minimising waste – from breadcrumbs to scallop roes and celeriac leaves. Food waste is becoming an increasing concern globally; it is reported that roughly one third of all food produced for human consumption is lost or wasted.
For those not able to make it to the main event, a selection of dishes from the menu will be available at both GBR and The Mash Inn for three months after. A portion of all profits will go to the charity Hospitality Action, which offers vital assistance to those who have worked within hospitality in the UK and who find themselves in a crisis.
