Hilton Manchester Deansgate is part of four UK Hilton hotels to launch a new zero-waste menu as part of their efforts to combat food waste while also aiming to educate guests on how to reduce food waste at home.
The UNEP’s 2024 Food Waste Index Report also revealed that one billion tonnes of food is wasted each year, with the food services industry responsible for over a quarter of the waste produced.
Executive Chef Dave Ashton has curated the menu to provide a second life to surplus food, creating dishes such as a Cornish Mackerel with leftover gooseberries preserved from 2023 that have been fermented and pickled, the liquid then is turned into a gel and the skins dried and blended to use as a powder.
The whole mackerel is used to ensure no waste, creating a mackerel garum which is later turned into a caramel sauce, made using the frames and heads of the mackerel once the fillets have been removed.
