TOP chefs conjured up a luxury dinner for city dignitaries using ingredients destined for landfill.

The FareShare Feast raises awareness of food waste, with menus using mostly ingredients sourced from whatever was available at the charity’s warehouse the day before.

FareShare, based in Moulsecoomb, redistributed 455 tons of surplus food to struggling city residents last year – an estimated £1.65 million worth that would otherwise have been binned.

Terre á Terre head chef Matty Bowling made an Asian-inspired noodle starter with lime, egg and soup, and 64 Degrees executive chef Michael Bremner created a main of pork fillet – not sourced from food waste – with spiced carrot and tomato. Seattle Hotel head chef David Edward made dessert with coffee mousse and Kitkats, and Boho Gelato owner Seb Cole made sorbets with tea and mojito.

They were joined by a brigade of catering apprentices from City College Brighton and Hove who cooked for the likes of the Mayor of Brighton and Hove Brian Fitch and council leader Jason Kitcat.

Guests gave generously, with restaurateurs donating meals as raffle prizes.

Ian Chisnall, a member of the FareShare steering group, said demand for foodbanks in Brighton and Hove had increased by around a third in 2013.

But he said that for every £1 donated, around £10 worth of food could be distributed.

Mr Chisnall said: “Certainly from the charity’s point of view the financial contributions and contact building at the feast really helped.

“It also really helps to counter some of the negative stories about benefits and foodbanks.”

Terre á Terre’s Olivia Reid, who helped coordinate front-of-house, said: “Food respect is a concept that’s gaining momentum across the industry.

“We all need to assume responsibility, show good practice through maximum use of products, stock control, portion control, waste management and disposal, to educate consumers and workers and change the throw-away and energy wasting mentality.”

Seb Cole, who impressed Sicilians at a recent granita festival, said: “Not knowing what FareShare will have for us to work with and then creating impromptu recipes is great fun.

“But on a serious note, most ingredients would have otherwise been sent to landfill so it is a perfect opportunity to raise awareness about food waste and the amazing work of FareShare.”

The dinner was held on Tuesday, June 10, at the college’s Gallery Restaurant and was organised by the Brighton and Hove Food and Drink Festival team.

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