One year on since Skye Gyngell’s restaurant Spring, located in the New Wing of Somerset House, announced plans to go single-use plastic free – Skye has become a leading voice on what has become one of the most eagerly discussed topics across the culinary landscape of London and the UK.
To mark what has been an educational year for Spring and team – Skye has invited a handful of innovators to share lessons and ideas on all things sustainability in food. Through a combined team effort, Spring has managed to discard or find recyclable alternatives to single-use plastic used in every area of the restaurant. Building on their respective experiences, this panel of pioneers will explore ideas for eating ethically, whilst making their own predictions on the future of food. Discussion will range from creative and effective ways to use food waste at home, how to better source ingredients sustainably, how to make informed choices when choosing where and what to eat and much more.
Hosted by chef and award-winning food writer Jordan Bourke, this panel will include:
Merlin Labron-Johnson, culinary director of The Conduit in Mayfair, a member’s club devoted to social change
Doug McMaster, the zero waste pioneer behind Silo in Brighton
Ivan Tisdall-Downes, co-founder and executive chef of London Bridge restaurant Native, focused on foraging and traceability
Skye Gyngell, chef and founder of Spring