In August Caveau's Tom Chiumento and Simon Evans enjoyed the experience of being guest chefs at two Hidden Harvest Wasted Wednesday dinners so much they offered to host one at their restaurant.
The two innovative chefs have made good on that promise and a Caveau Restaurant Hidden Harvest Dinner is scheduled for October 10.
Following his first experience Mr Chiumento said not knowing what ingredients he would be working with until he arrived and only then producing a menu from the surplus food provided by local retailers and suppliers was a challenge. But he loved it.
The Caveau hosted dinner will do it differently and the planning for each course will be done in advance.
Mr Chiumento told Hidden Harvest founder Berbel Franse the environmental and social impacts of food are important and food waste is a huge issue. Caveau has implemented many practices to minimise waste. They include using up what would normally be deemed food scraps to create different textures and flavours for dishes. On October 10 Caveau will deliver 5-course dinner highlighting the diverse aspects of food waste.
"Each menu item will focus on one aspect of food waste," Ms Franse said.
"We will be talking about things like foraged food which is like an untapped resource".