Adam Handling launches deli based on offcuts in bid to be zero waste

Adam Handling has announced the launch of a coffee shop and deli with dishes featuring otherwise wasted ingredients from his Frog restaurant Shoreditch.

Bean and Wheat in Artillery Passage, Liverpool Street, London, will use locally-sourced, artisan ingredients and utilise offcuts and by-products from the Frog in an attempt to reduce waste.

Dishes are likely to include salads which use seasonal vegetable off-cuts, such as cauliflower stalks, grains and beans; a selection of savoury and sweet toppings presented in Kilner jars such as duck liver parfait created from the duck livers that would otherwise be wasted; pork terrine made from pork off-cuts; and bean hummus with a herb oil made using the tops of the herbs which are usually thrown away.

The drinks on offer consist of a range of blended and single origin coffees from independent London roasters, teas from Newby Teas, and Handling's own Black and White cold-pressed juice range. The cold-pressed juice range was created as part of the restaurant's no-waste philosophy and makes use of misshapen fruit and vegetables usually rejected by restaurants.

Handling hopes to eventually eliminate all food wastage in his restaurants. Any kitchen waste that can't be re-used is sent off-site to be made into compost, from which The Frog currently grows the majority of its own fruit, vegetables and herbs.

Bean and Wheat will be open from 7amâ€"5pm Monday to Friday offering breakfast and lunch for an eat in or takeaway.

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