In 2019, after 13 years running Murray’s Fresh Fish and Foodchain, I created a campaign called Feast Fairly with the Refettorio Felix in London. For one month we challenged chefs to create dishes using under utilised, unloved and forgotten foods with £1 from every dish sold being donated to the Refettorio.
We were blown away by the chefs’ enthusiasm for our basket of wonderful by-products and discards, raising close to £8,000 in the process. Class B asparagus, pullet eggs, salmon bellies, pigs hearts, the list goes on but there was one product that caught the eye. Chefs marvelled at the flavour of the spent hen meat and my fascination with poultry by-products began (not something i thought i’d ever say).
