April 7, 2017

krug + wastED


The world’s best-rated House of Champagne contributed an unexpected waste component to the London menu: wooden panels from Krug’s old wine barrels.

No longer of use in champagne production, the deconstructed barrels were reimagined as serving platters in the wastED dining room. Kale trees were rooted on Krug’s recycled barrel boards and presented to diners ready to try their hand at harvesting.