Titled Urban Foraging vs. Urban Decay at Duck & Waffle, London Titled Urban Foraging vs. Urban Decay at Duck & Waffle, London
Titled Urban Foraging vs. Urban Decay at Duck & Waffle, London Titled Urban Foraging vs. Urban Decay at Duck & Waffle, London
Titled Urban Foraging vs. Urban Decay at Duck & Waffle, London Titled Urban Foraging vs. Urban Decay at Duck & Waffle, London
Titled Urban Foraging vs. Urban Decay at Duck & Waffle, London Titled Urban Foraging vs. Urban Decay at Duck & Waffle, London

Local liquor

31 : 08 : 2016 Experimental Cocktails : Food Waste : Urban Foraging

London – Restaurant Duck & Waffle is launching a new cocktail menu that uses ingredients sourced from the city.

  • One side of the menu focuses on ingredients foraged from the city, while the other repurposes food waste
  • Ingredients include banana skins, tree bark and red wood ants

The menu, Urban Foraging vs. Urban Decay, will feature cocktails flavoured with pollen, gin infused with tomato stalks and a banana-skin cordial.

The Urban Foraging side of the menu focuses on natural ingredients sourced from London’s wild spaces and natural flora, such as a Negroni made with moss vermouth. The Urban Decay side repurposes waste products as unexpected additions to high-end cocktails, such as the Breakfast with Hemingway, which is spiked with burnt toast.

‘The menu will explore two sides of modern life and the impact of flavour captured from ingredients that have either been foraged from within our city or treated as discarded by-products,’ Rich Woods, head of spirit and cocktail development at the restaurant, told The Evening Standard.

The Big Idea

Restaurants such as Duck & Waffle and brewers such as Toast Ale are turning food waste into top-quality tipples. Read our Trash-to-table microtrend to find out more.

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