Cork’s ‘quiet’ culinary revolution saving excess food from the bin & turning it into haute cuisine
Three-course menu created entirely from surplus food showcases power of partnership at Northside Community Enterprises
Pictured, as the Trigon Hotels team-up with FoodCloud and Northside Community Enterprise for a unique dining experience transforming excess food into haute cuisine, Fr John O'Donovan (Northside Community Enterprises), Carmel Lonergan (Director of Group Operations at Trigon Hotels), Alex Petit (Group Executive Head Chef for Trigon Hotels in Cork), Denise Cremin (Northside Community Enterprises) and Rosie Fuller (FoodCloud)
Photo by Colm LougheedThis is no ordinary dinner.It’s being consumed in the chapel of the former Farranferris College, a magnificent red-bricked institution dating back to the late 1800s. On the menu are ‘Asian-inspired’ noodles which came from a plastic pot, and the dessert includes the lesser-known ‘advent calendar chocolate sauce’, melted down from surplus supplies of the festive treat.
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