Written by Nat Louis
At Bedruthan Hotel, sustainability is at the heart of our kitchen operations, and no one embodies that more than our Head Pastry Chef, Georgia Mugford. We sat down with Georgia to discuss some of the creative and resourceful ways she’s reducing waste in the kitchen while crafting delicious treats for our guests.
Q: What are some of the ways you're tackling food waste in the kitchen?
Georgia: We’re constantly finding ways to repurpose ingredients. For example, leftover sourdough levin is used to make sourdough crackers and crumpets for our breakfast buffet, and we even make an ogo (seaweed) side dish from it. We also turn leftover crusts and bread into something quite unique—Marmite! We soak the bread in water and yeast, reduce it, and then the drained bread gets blitzed into mulch crackers or wafers.
Q: How do you handle bakery items that might otherwise go to waste?
Georgia: If our hobnobs turn out too large for jars, we blitz them into crumbs to use as a biscuit base for specials like cheesecakes and banoffee pies. Leftover scones are turned into bread pudding, which we serve as specials or during Sunday lunch. And when cake offcuts or trims pile up, we turn them into cake pops, perfect for birthday plates.
Q: Do you have any clever tricks for when things go wrong in the kitchen?
Georgia: Absolutely! If anything biscuit-based doesn’t turn out as planned, it becomes rocky road—a fun and delicious way to salvage those mistakes.
Q: What do you do with the whey from making your own ricotta?
Georgia: We actually use the whey in a treacle tart mix for our bakery specials. It’s such a great way to incorporate what would normally be discarded into something delicious.
Q: How do you ensure leftover pastries and bread don’t go to waste?
Georgia: We use any spare pastries for our Too Good To Go bags, which allows guests to enjoy them at a discounted price and helps reduce food waste. Leftover bread is sliced and served as toast for breakfast.
Q: How do you manage surplus fruit in the kitchen?
Georgia: Overripe fruit is turned into purees or fruit chongs, which become syrups or frozen for out-of-season use. Fruit trims are used to create vinegars, which add a unique touch to our ogo dishes.
Q: What inspires your approach to reducing waste in the kitchen?
Georgia: I love getting creative with ingredients that might otherwise go to waste. It’s not only good for the environment, but it also allows us to experiment and create exciting new dishes for our guests.
Georgia’s innovative approach ensures that Bedruthan Hotel remains committed to sustainability without compromising on flavor. Be sure to try some of these delicious creations during your next visit!
