“AT SPRING, WE OFTEN GRILL BEAUTIFUL LEGS OF LAMB FROM DAPHNE AT ELWY VALLEY FARM. ONCE WE HAVE BROKEN DOWN THE LAMB LEGS WE ALWAYS HAVE THE SHANK LEFT, WHICH IS DIFFICULT TO GRILL. IT’S SUCH A SUCCULENT PART OF THE LEG. RATHER THAN DISCARDING IT, WE SLOW COOK IT AND SERVE IT ON THE SCRATCH MENU.”
“OUR SCRATCH MENU at Spring gives me a lot of pleasure, because it allows us to really use every bit of food in a meaningful way. It’s also a really creative way to cook because it’s working within limitations, and that challenge can produce some really creative thought.
I love to see the way guests enjoy it and buy into the concept. At the restaurant, we have a little note on the tables which explains to our guests the concept of Scratch, and the issue of food waste and its global implications. When you make it easy for people to make a positive choice, they jump at the chance. I really get a lot of pleasure from people making the choice to eat from the Scratch menu. It’s also really nice because it’s less expensive than the a la carte, and that opens up the restaurant to many more people. It feels very egalitarian – that makes me happy!
When I think about reducing
