Soho House x Refettorio Felix

In April, we were thrilled to have two chefs (or were there more?) from Soho House, Dave and … who cooked up a corker of a spring lunch for over 80 very satisfied guests. They also shared their passionate views on food waste.

Can you talk a bit about the menu?

Team effort, wasn’t it? We started with very simple goals and tried to keep everything plant-based, for obvious reasons of dietaries, and to keep it with the spring feel.

We made a risotto of courgette and French bean with a little raw courgette and chervil salad. Then we did a main course of vegetable broth, seasoned with ginger, chilli, lime leaf and some charred broccoli, raw radish, mushrooms, spinach, coriander, and basil. Really light, clean and with the option of some spiced pork meatballs.

Then Dave conjured up an absolute belter of a banana bread with a blood orange sorbet. With two big crates of blood oranges, he made a confit and a sorbet all from that.


Can you talk about the experience of selecting produce from the Felix truck?

There was a lot more stuff in there than I was expecting. It was full to the rafters with a lot of good quality. It’s insane to think that that stuff is going to go to the bin. Those bananas and courgettes and leeks should have been nowhere near the bin. It’s eye- opening the amount of food that would have otherwise been wasted.

Working in the kitchen as chefs, we work with zero waste. We feed our chefs with that mentality. But if people can take that home and use it, the difference you can make is phenomenal. And if you look at all these new projects, people using food waste as compost, I guess what you put in the soil is what you take out, so it’s really amazing all these things that are happening as part of the food waste movement. It’s really exciting – and inspiring – to be a part of it here.


Interaction with guests

We’ll be back, definitely. It was amazing to meet Jean.


What are the lessons that you’ll bring back?

It’s about continuing to push the zero waste policy and getting people who work in kitchens, younger people, to be conscious of all of it. They need to ask themselves, “Are you peeling that carrot too wastefully?” And we all need to get involved in projects like this, to get the awareness out. Not just commercial kitchens but at home, the sell-by date means nothing whatsoever, look at it, smell it, touch it, taste it.

Think a bit more about using up stuff and alternative ways to be creative. You can use it all in a different way.