Dan Barber’s wastED pop-up at Selfridges: The environmentally conscious chef comes to London

Dan Barber, the environmentally conscious chef of Blue Hill at Stone Barns, one of the world’s 50 best restaurants, is coming to London’s Selfridges roof from 24^th February until 2^nd April 2017. His project, wastED, focuses on rethinking the use of by-products at every link in the food chain; this programme started in 2015 at his Manhattan restaurant – a favourite of Barack Obama and his wife Michelle – and will involve local producers, suppliers and retailers.

Talking about planning pop-ups, last year chef Barber said to us London was one of his top cities to go to, he was just looking for the right partner and the right opportunity. It seems like he has found it in the Oxford Street department store.

“Drawing inspiration from the UK’s already-vibrant food waste movement, the pop-up will showcase ingredients-in-the-rough from local producers and purveyors across the food industry, and even riff on a few British classics,” he says in the website. Barber will work with guest international chefs to propose a wide range of waste-based dishes.

The chef became famous worldwide after his participation in Netflix’s Chef’s Table first series and the publication of The Third Plate, a book on the sustainability of food.

London is going to be Barber’s platform to spread in Europe his food philosophy and ethics: sustainable and delicious.

The editorial unit

Dan Barber’s wastED takes place at London Selfridge’s roof from 24^th February until 2^nd April 2017, bookings open on 15^th January here.