SKIPCHEN

The menu was certainly eclectic, ranging from Orkney crab and king prawn salad to spicy baked beans on toast. There was a bread and butter pudding for desert or a lighter fruit smoothie.

But tomorrow it will be all change again, said chef Dylan Rakhra. We get different foods in every day, loads of stuff bagels, lobster, lettuce.

"It's really fun. You look at what you've got, you make up meals and serve them. People seem to be loving it."

The name of the restaurant "Skipchen" gives the game away. Rakhra and his fellow volunteers do not order in their supplies. Some of the food is donated but most is found: on farmland, outside mainstream restaurants and, most commonly, in supermarket skips.

"We get the food from anywhere and everywhere that has food going to waste" said Sam Joseph, co-director of the Real Junk Food Project, which has launched Skipchen in the Stokes Croft area of Bristol.

As closing time approached Skipchen gave away food, urging passersby to take away loaves of bread. Nothing was discarded. "We never waste anything", said Joseph.

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(http://www.theguardian.com/society/2014/oct/08/bristol-restaurant-skipchen-ingredients-binned-supermarkets)

© Alexandra Boyko, all rights reserved