FOOD waste is a topic that is on people’s minds, with many meal-prepping so they don’t end up with unused and mouldy food. 

A Hampshire hotel has taken this one step further.

For many years Heckfield Place, near Hook, has worked closely with its land and like-minded producers to make the most of each and every ingredient, but the geniuses in the kitchen have created a new experience with food waste at its heart.

Led by head chef Frederick Page, diners are invited to enjoy seven courses made with items that are often overlooked and unloved bits of ingredients that form part of its regular offerings.

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(Image: Newsquest) My husband and I were lucky enough to enjoy Heckfield’s Earth Menu not knowing what to expect, and we were pleasantly surprised.

As soon as we sat down, we were greeted by Frederick who talked us through the culinary journey we were about to go on.

Our first course was a sourdough taco with spinach stems and cheese rinds. When I think taco, I think of a food truck at a festival, but this couldn’t be further from that. The sourdough used to make the taco was just a genius idea and, paired with the cheese rinds, it felt comforting but so elegant at the same time.

This was paired with a rhubarb and chilli brine margarita, and before you ask, yes, this cocktail was also made from leftover ingredients. You couldn’t even tell that the drink had come from food waste – it was so cleverly crafted with the sharpness of the rhubarb and the spicy kick of the chilli brine – not something you would expect to go together but it certainly did.

As the evening progressed, we enjoyed the likes of asparagus peel soup, fried chicken wing with wild garlic salt and ranch dressing, and pork and brown crab leek roll with shellfish oil – to name just a few of the courses.

My favourite course was the cheese and walnut crackers with rind custard and fig liquor. It was a clever use of ingredients that could have gone to waste when creating meals for guests at Marle – one of Heckfield’s restaurants.

It was also playfully made to look like a Jammie Dodger, which, for me, made it fun to eat as you didn’t expect those flavours from something that looks like a biscuit.

It was clear to see that the team at Heckfield were all on board with this unique approach as their passion shone when both the food and drinks were served. To hear the journey that went into creating everything we ate and drank was so lovely and made us really feel like we were part of that journey.

The hours that must have gone into creating this menu was definitely worth it as every course brought a new flavour and delighted our tastebuds. 

Changing in line with Heckfield’s menus and revealed on the evening, the Earth Menu is available on Mondays and Thursdays at 6.30pm and is set on an intimate communal table in Marle’s Trestle Room.

The menu is priced at £75 and includes a welcome drink, with the option to add a three-drink pairing for an additional £20.

For more information, go to heckfieldplace.com.