Zero Waste Cooking School

Zero Waste Cooking School

Share

The Zero Waste Cooking School brings a fresh culinary approach with a clear look at sustainability.

From easy home recipes to fermentation and nü waste, we bring you a whole network of experts exploring the future of food.

Photos from Zero Waste Cooking School's post 30/06/2023

WE 🧡 TEPACHE

It's the next big thing... It's similar to Kombucha but much simpler to make. Tepache is a traditional Mexican drink that can be customised using different fruit skins that might otherwise go to waste.

We have a few tutorials coming soon. In the meantime, here are some recipes and tips to help you get started at home.

You might have noticed that our recipes include percentages.

While this information isn't essential, it's incredibly useful for modifying recipes.

May the fermentation be with you.






   
 

30/09/2022

Nü Waste is the name of our up-cycling revolution taking place at Silo London, turning this glass waste into treasure.

Take a sneaky look at how we turn glass into gold with the maverick potter .

It's a formula for the future. Let's crush it!

21/09/2022

Welcoming Zero Waste pioneer Lauren Singer to the ZWCS 🥳

Lauren has been living Zero Waste since 2012 🚯

A close friend of Doug’s for many years, we asked Lauren “What’s your favourite meal?“ 🍚

We loved that she chose Japanese breakfast; it illustrates the key principle of sustainability - balance. ☯️

This dish demonstrates closed loop cooking, using the mackerel waste to make the stock, then pickling the shiitakes from the base of the Dashi.

20/07/2022

This untraditional devilish creation will turn cauliflower heads into a distinctive funky masterpiece. Smothered in a trifecta of nutty, spicy, sweet flavours, then royally served in a bed of yogurt and its own stems.

*Warning: We like it sadistically spicy, so don’t forget to dial up the heat 🌶🔥 to your taste buds 🥵

RECIPE:

1KG 1x Cauliflower (not including weight of leaves) 100%
350G 2 x Red Bell Peppers 35%
50G Miso (traditionally Red Miso) 5%
50G Sesame Seed Oil 5%
25G Honey 2.5% (add this for bonus sweetness)
20G Ginger 2%
20G Garlic 2%
20G Korean Chilli Flakes 2% (or any chilli flakes you have)
5G Chilli Powder 0.5% (if you want an extra kick)
——————-
40G Sesame Seeds

12/07/2022

IS MOULD SEXY? 🦠

We’re getting inside the beautiful mind of a marvellous scientist madman… The Master Of Microbes

06/07/2022

Dr Johnny Drain walks us through how to make a Spicy Unorthodox Zero Waste Kimchi 🌶 using any surplus veg you have laying around.

With the art of fermentation and this easy recipe, you'll be able to set fire to any bland dish with this flavour rocket 🚀

EASY PEASY, SPICY SQUEEZY

RECIPE:
1000g White Cabbage 100%
700g Mixed ‘Waste’ 70%

PASTE:
200g Apple 20%
140g Ginger 14%
60g Garlic 6%
60g Red Chilli 6%
20g Red Chilli Powder 2%
60g Salt 3%

27/06/2022

Call it Zero Waste, call it sustainability, call it giving a f*** about nature, you can call it whatever you want but this is the future.

We've teamed up with our friends at Discarded Spirits to accelerate this movement towards Zero Waste - changing the world starts by supporting people who want to change the world first.

Join us as we design waste out of this world and adventure with a host of Jedi Chefs, Fermentation Wizards and some Maverick Makers along the way.

Want your school to be the top-listed School/college in London?

Click here to claim your Sponsored Listing.

Location

Category

Address


London