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Review: Waste Food tasting menu by Paul Cunningham at Banana Block

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Chefs Paul Cunningham and Melissa McCabe prepping the puffed cod skins

Chefs Paul Cunningham and Melissa McCabe prepping the puffed cod skins

Chefs Paul Cunningham and Melissa McCabe prepping the puffed cod skins

You never know what chef Paul Cunningham will come up with next. Paul is the Bear Grylls of cooking. He can turn a piece of rotting bark from a woodland floor into a ham sandwich. Or something close.

A couple of weeks ago I was asked to conduct an on-stage conversation in front of a live audience of 120 in east Belfast’s Banana Block with the great food historian, broadcaster and writer Dan Saladino (his book Eating to Extinction: is nowhere nearly as gloomy as it sounds and should be read by anyone with a passing interest in food) as part of the NI Science Festival. The chat was then followed by a five-course tasting menu with a difference created by Paul and his co-chef Melissa McCabe. The difference was that each course was made from waste food.


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