March 21, 2017

scenes from wastED tea

What happens when you ask some of London's best chefs to reimagine traditional tea-time fare?
Well, it looks something like this. Last week, wastED London tea got the nose-to-tail (and stem-to-root treatment) by Fergus Henderson’s St. John: tiers overflowing with ham and piccalilli sandwiches (made with a waste-fed pork shoulder and vegetable seconds), rarebits (day-old bread topped with off-grade Montgomery cheddar), blood cake buns and radish tops.