Chef’s Table - From root to leaf, the luxury leftovers

From root to leaf, the luxury leftovers UK supermarkets reject up to 4.5 million tonnes of fresh fruit and vegetables every year because they don’t meet the right standards for shape, size and appearance. A University of Edinburgh study revealed that over a third of farmed produce never gets past suppliers. The leftovers? They’re ploughed back in, used for animal feed or sent off to anaerobic digestion plants. For this season of chef’s table dinners in the Rhynd’s Loft we’re shining a spotlight on the rejects. What the supermarkets don’t want, we’re going to turn into a fine-dining masterpiece that heroes our amazing local produce. Head chef Jack Baldwin will take you on a culinary journey of Fife’s greatest produce via canapés and a four-course dinner. Hosted by candlelight, these chef’s table dinners are not to be missed. Let’s celebrate the rejects, the ones that don’t conform. Life comes in different shapes and sizes, and we’re here to see hero them all.