We’re willing to venture that there’s no other restaurant in London – or the UK, for that matter – where you can tuck into fried chicken feet, caviar and a glass of Champagne, with a side of serotonin. That’s because this new collaborative concept on the King’s Road, spearheaded by chef Adam Handling, is the first of its kind.
Demonstrating just how luxurious zero waste can be, this new collaboration between Handling, Cadogan (a family-run property investor), Quintessentially Foundation (who provide funding and build awareness for UK charities) and The Felix Project (a London-based charity which collects edible food waste and distributes it to vulnerable people) aims to turn ingredients that are usually discarded as waste into a delicious menu of snacks and small plates. And as if that wasn’t noble enough, a percentage of the profits will be donated to The Felix Project to support its many projects fighting food waste.
When we read about the emphasis on the four most-wasted ingredients – bread, milk, eggs and bananas – we did wonder what might be on the menu besides banana bread, but it turns out there’s plenty to be crafted from ‘waste’ if you’re as inventive as Handling. The menus include some daring dishes, such as crispy fried chicken feet with caviar, lobster shell soup, broccoli stalk Caesar salad, and overripe fruit jam, all of which go hand in hand with Champagne from the region’s top wine makers.
It’s not only the food that’s blazing a trail for sustainability either. The interiors at Ugly Butterfly have been created using upcycled and re-utilised materials throughout, and the site is set to become a hub for those working in the sustainable food and drink, fashion, technology and arts and crafts industry to meet, start conversations and raise awareness of sustainable living. Ugly Butterfly will open for walk-in diners from lunch time until the late evening from Wednesday to Sunday.