Green & Fortune has ‘gone beyond the norms’ of local and seasonal, reduce and recycle to create menus that endeavour to protect ecosystems and that use imperfect as well as surplus produce. Included on the current menu are:
- Braised cuttlefish, green harissa yoghurt, rye husk pancakes: cuttlefish is abundant in local waters and the pancakes use the entire husk of rye
- Whole roast heritage carrots and beetroot, carrot leaf salsa verdi, curried spelt: a dish that’s not peeled and that uses the entire carrot.
- Moroccan spiced butchers lamb sausages, root vegetable tabouleh: using lamb from Green & Fortune’s Northumberland Farm, butchered in-house and using the entirety of the lamb.
Green & Fortune has its own farm in Northumberland, run by farmers Ian and Lynne, which brings economic benefit to the local community as well as having a trackable supply chain from farm to fork. The animals are born and reared on the farm, which means the carbon footprint for the meat is as lean as it can be, with only 350 miles travelled.
John Nugent, chief executive at Green & Fortune, commented: “Reducing food waste and food miles have long topped our agenda. These new menu options now enable organisers to send an even stronger message about their event to their delegates by using underused ingredients that might otherwise have gone to waste.”