Four Waterloo restaurants, already committed to being more sustainable, will be setting up stalls on Emma Cons Gardens and serving their own sustainable menus between 12-2pm and 5-8pm
In the evening the event will also feature a cooking challenge
Two brave Waterloo chefs have put themselves forward to create a delicious dish from leftover food gathered that day from local restaurants, cafes and food shops. The Waterloo Surplus Food Challenge is aimed at raising awareness of the vast quantity of perfectly edible food that goes to waste each day.
The chefs will have just 30 minutes to shop from a 'Surplus Larder' - containing totally unseen ingredients - and create a tempting plate of food. They will be allowed a number of staple ingredients like salt and olive oil to help pull their dishes together, and audience members will have a chance to sample each creation.
5.15-5.45pm Culinary up-cycling demonstration with The Dinner Exchange East
6-6.30pm Ian Ballantyne, Head Chef The Wall SE1 @ House of Vans
6.30-7pm Cyrus Todiwala OBE DL, Chef/Patron of Assado Waterloo cooks from the Surplus Larder
7-7.30pm Erik Vajda, Head Chef, Wahaca Waterloo
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