Tiny Leaf: The London restaurant cooking with food waste

Tiny Leaf is the long-standing dream of chef and food activist Justin Horne.

The organic vegetarian restaurant, which is residing in Notting Hill’s Westbourne Park Road, uses food donated by local food suppliers which would otherwise have been binned to create “guilt-free” meals.

The menu changes daily, depending on the deliveries from Planet Organic and wholesalers Langridge.

The restaurant serves up breakfast til 12pm, which can include quinoa and spelt porridge with apple & cinnamon; wild rice with mango & toasted coconut; and buckwheat pancake with blueberry compote, coconut yoghurt & bee pollen.

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The ‘market plate’

Lunch and dinner claims to “turn the day’s vegetable offerings into a thing of elegant beauty”, and boasts an impressive menu; red and golden beetroot salad with crisp sage and parsnip; courgetti with hemp pesto toasted almond & rye wafer accompanied by a butter bean ragu, tomatoes and homemade paneer.

Through his restaurant, Horne hopes to raise awareness of the more than 6m tonnes of food wasted in the UK every year.

He wants to “change people’s perceptions of what waste is, then we can change how much waste we create”.

“Vegetarian cuisine is a great medium, I don’t think vegetables always given their rightful place. There’s no reason why you can’t make something amazing out of vegetables alone. Essentially we want to educate, inspire and also have some fun in exploring this new approach to food.”

If that wasn’t good enough, 20p from the sale of Tiny Leaf’s bottle water is donated to the Whole World Water charity, while diners can take leftovers home in free ‘bio boxes’ made from biodegradable vegetable polymer boxes.

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