Tristan Welch and Alex Rushmer prove they are 'Rubbish Cooks'

By Stefan Chomka contact

- Last updated on GMT

Tristan Welch and Alex Rushmer launch pop-up restaurant made from food waste
Chefs Tristan Welch and Alex Rushmer are collaborating in a two-day pop-up restaurant that will serve dishes made entirely from ingredients that would otherwise go to waste.

Welch, the former head chef at Launceston Place in London, and Rushmer, a runner up in the 2010 series of MasterChef and until recently the owner of The Hole in the Wall restaurant in Cambridge, will run 'Rubbish Cooks' for two days on 16-17 March at Michaelhouse Church in Cambridge.

The pop-up will serve a four-course menu made from leftover produce and unwanted by-products donated by local suppliers including Old Friends Brewery, Burton's Butchers, Marrfish, Kale & Damson, Infusions for Chefs and Direct Tableware. Dishes will be focused on unwanted vegetables, fruits, seeds and pulses, as well as often overlooked cuts of meat and fish.

Matched drinks will be available to buy on the evening, and are being provided by local wine merchants Thirsty, which will also be showcasing some sustainable alternatives to bottled wine.

All profits raised by the pop-up will go directly to Wintercomfort and Cambridge FoodCycle.

Welch, who returned to the UK having most recently worked at Cotton House and the Beach Café in Mustique, is also overseeing the launch of Parker's Tavern​. The 110-cover restaurant with a 61-cover bar will open at the redeveloped University Arms hotel this summer.

Tickets for Rubbish Cooks are available through Eventbrite.

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