Since I moved to Brighton last year, the huge, imposing red hotel on Brighton's seafront has intrigued me.

So when DoubleTree by Hilton Brighton Metropole gave us the opportunity to try out its new zero-waste menu, I simply could not refuse. 

What is the zero waste concept?

The menu was launched in April in a bid to reduce waste in the hotel's kitchen and the amount of rubbish sent to landfill by 50 per cent.

The idea is to repurpose leftover food, for example, chicken waste can be used to make sauces and left-over breakfast pastries can be turned into bread-and-butter pudding for dessert.

The menu details exactly what food was repurposed for each dish.

What was the food like?

The food was certainly very creative and the portions were perfect, not pretentious.

My partner and I shared the focaccia suggested as a hors-d'oeuvre - to save more room for dessert. It turned out to be enough for both of us and was delicious. It was served with fennel oil and black olive butter which was brilliant, especially as the flavours were very subtle.

We enjoyed the foccacia with a glass of Montepulciano D'AbruzzoWe enjoyed the focaccia with a glass of Montepulciano D'Abruzzo (Image: Charlotte Becquart/The Argus) We then tried the grilled tender stem broccoli and cucumber salad which - and I know I'm going to sound boring - I immediately fell in love with. Hear me out.

The broccoli stem mousse it was served with was extremely light, to the point that my partner noted it felt "a bit like a sorbet". That and the sesame dressing, slightly salty and spicy, were a perfect pairing for what is essentially a simple salad.

It was just a wonderful whirlwind of textures and flavours and I thought it paired really nicely with a glass of Montepulciano D'Abruzzo red wine.

Don't be fooled by the simplicity of this salad - it was delicious(Image: Charlotte Becquart/The Argus)

Next were the mains. I went for the steamed fillet of sea bass with vegetables while my partner decided to try the lemon and herb roasted chicken supreme. The fish felt really fresh and was served with grilled baby gem lettuce which was interesting and reminded me a bit of chicory.

My partner ate the chicken and its garlic confit potatoes in less than five minutes. Safe to say that he really enjoyed it. He said the potato was soft and really nice - but would have liked to have a little more.

The lemon and herb roasted chicken supreme with its garlic confit potatoesThe lemon and herb roasted chicken supreme with its garlic confit potatoes (Image: Charlotte Becquart/The Argus) Last but not least was the bread-and-butter pudding which, as we mentioned above, was made using leftover Danishes from breakfast service. It was very nice but if I'm honest I was still thinking about the salad...

What was the atmosphere like?

Our table was in the bar on the ground floor and, to put it simply, I turned up way overdressed.

The atmosphere was very relaxed, there was a DJ on the terrace and a couple of TVs showing TNT Sport.

DoubleTree by Hilton Brighton Metropole

How much was it?

While the starters and dessert were reasonably priced, I thought the mains were a bit expensive.

The grilled broccoli and cucumber salad I won't shut up about was, for example, £11.50, while my partner's chicken main was  £22.50.