A York restaurant has launched a unique new menu where almost nothing goes to waste.
Forage Bar & Kitchen has revealed its new menu for April – featuring local, foraged and fresh ingredients to create eco-friendly flavours.
The restaurant on Little Stonegate serves up small-plate style cooking and contemporary cuisine – with a sustainable twist.
Forage have a ‘waste-less’ ethos – which means their excess cuts of fruits, vegetables and other foods such as coffee grounds are used in flavour rubs and dressings, marmalades and vinaigrettes, and pickled snacks and crisps.
Callum Houston, owner of Forage Bar & Kitchen, said: “Our aim is to showcase exciting, distinctive dishes which are fresh and local, while trying to reduce food waste.
“We work with extremely talented people that love inventing original drinks and dishes, using what nature provides as well as reusing ingredients to create new ‘upcycled’ flavours.
“We believe Forage is a one-of-a-kind, fine dining experience with a menu full of wild, flavour-packed, eco-conscious dishes.”
Trending
Some of the new dishes for April include a coffee-rubbed pork chop with used coffee grounds and a local wild garlic kimchi; roasted artichoke hummus, with artichoke crisps and flatbread; and onglet steak tacos with fermented pickled chilli.
Seasonal Yorkshire rhubarb also features in the April menu launch – including a rhubarb shake with pistachio and a rose and white chocolate cookie; poached rhubarb, with honey granola, vanilla Chantilly and a rhubarb tuille; and a silky rhubarb pulp-infused Champagne.
The same foraged experience also applies to the drinks menu – and benefits from an in-house distillery.
There are more than 100 cocktails to choose from and they include home-distilled gins and vodkas flavoured with foraged fruits, carrot-top and strawberry-top vodkas as well as zesty kombuchas made from leftover blood oranges and pomegranate.
To find out more about Forage and to make a reservation, visit their website.