Trash Tiki to serve food waste cocktails at Red Rooster

Iain Griffiths (Mr Lyan) and Kelsey Ramage (ex-Dandelyan) were also behind the drinks served at chef Dan Barber’s wastED London pop-up earlier this year.

Now the pair are joining Samuelsson’s Red Rooster Shoreditch​​ and Rooster Taqueria, which will showcase the Harlem chef’s take on American comfort food when it launches at The Curtain hotel and member's club this month.

Drinks at the Taqueria will make use of ingredients saved from other operations in the hotel. The Nixta Sour will use second day tortilla orgeat made from leftover corn tortillas, while the Tip Off Fizz will feature rum flavoured with leftover mint and coriander stems.

Cocktails at the main restaurant have been designed to compliment the chef’s take on American dishes, with ingredients such as turmeric syrup, bourbon sour and blood orange.

Zoe Van Der Grinten, previously head bartender at wastED London, will oversee Red Rooster and Rooster Taqueria as bar manager.

Red Rooster Shoreditch will open its doors on 26 May.