Kitchen Porter News: Food Waste: ‘Eat up your Greens’

An experienced kitchen porter who has been working in smart restaurants around the South East England said today that he has to clear up a lot of vegetables from the plates of restaurant-goers in this country. This is creating a lot of food waste. He currently works in a gastro pub.

He comes from a family whose parents had to eat grass to survive during WW2 when Hong Kong was under the Japanese Invasion.

He said that restaurant-goers ‘are paying a lot of money for their meals’ but they do not eat everything so every day the kitchen has to waste a lot of good food and the gastro pub does not give any food to the homeless. Sometimes restaurant-goers don’t even touch the vegetables at all, very occasionally there is leftover meat.

When I went to a café recently in West Kent, I also noticed people leaving their salads in posh ‘hipster’ cafes despite the salads being very good. You do wonder about their nutrition and whether they are wasting a lot of vegetables at home too.

It’s very sad that people here don’t appreciate their food. Perhaps more people should eat ‘children’s meals’ to cut down on waste.


Homemade Mango Yoghurt & ‘Rum’ Ice Lolly – Review


This was recommended to me by a Kentish woman who works at a fruit stall in England. Sometimes we swap recipes. Instead of milk, I used almond milk which I thought would be healthier. It gels the ingredients well together. I used a couple of lolly moulds.


Ripe mango – chopped

Natural Yoghurt

To sweeten: Sugar or honey

Almond or Oat Milk

Drops of rum flavouring (sometimes Eastern European shops have this)

: Just mix up!

Review: 9/10 Very nice! It was slightly cheesy at first, but in a nice Icelandic Skyr way. Far nicer than the ones in the shops too. Personally I preferred a bit of sugar, but that’s me. The lolly took about 10 minutes to eat. I gave one to my friend, who also enjoyed it. I find the ice lollies in the shops far too rich for me, and they’re not very fruity.

Tip: Some chopped almonds would be fun to add and would work very well with the almond milk.

Beaulieu ‘discovers’ the Chorley Cake

imageI am a huge fan of proper English cookery. I love the stories and history that surrounds it.

Though I am in London, I have more traditional tastes, rather than the ubiquitious foreign ‘hipster food’, although I like the fact that it can be generally healthy. I get very bored with hipster food, it can so samey and dull.

Anyway, I was lucky enough for a friend to visit Lancashire last week, and he brought back a ‘Chorley cake’.

Now, I had heard of Eccles Cakes, but never this one.  However, in Lancashire these cakes are really popular, so much so, they had a Chorley Cake Street Fair, a competition to make the biggest one. Some locals call them ‘fly pie’.

The four cakes I had came from Williams ( It is a flat piece of cake, very buttery and has sultanas, currants, wheatflower, butter, ‘marg’, sugar and mixed spice. I don’t know if they come in gluten free’ options.

Now I am not a fan of sultanas and currants normally,but fortunately they were all squished together so I didn’t even notice them.

I would go far as to say, they are even tastier than Eccles cakes, you really smell the freshbaked taste. They were lovely, yellowy, nice and bumpy like a cookie and deliciously buttery.Mmm.

They aren’t exactly for those dieting, but as they say in many fast food snacks, they used be used ‘as part of a balanced diet’! However, once you have one, you will want another!

More info:

Lancashire Day Recipe for Chorley Cakes