Chef restaurateur Adam Handling is to launch Ugly Butterfly on Chelsea’s King’s Road, a sustainable casual restaurant, Champagne bar and sustainability conversation hub.
Aiming to demonstrate that zero-waste can be luxurious, and creating ‘something beautiful’ from ingredients which are usually thrown out, Ugly Butterfly represents the second generation in sustainable hospitality.
All dishes will be made from the parts of ingredients that are usually discarded as waste, most of which will come from Adam Handling Chelsea, with an emphasis on the four most-wasted foods: bread, milk, eggs and bananas.
The menus include some daring dishes created by Handling and his team at Adam Handling Chelsea, such as deboned crispy fried chicken feet with caviar; cheese doughnuts made with left-overs from the cheeseboard; banana bread and chicken butter; lobster shell soup; broccoli stalk Caesar salad; retired dairy cow tartare, crispy potato peelings; reformed doughnuts (made with leftover bread) and overripe fruit jam.
The restaurant is a collaboration between Handling; Cadogan, the family business that owns and manages part of Chelsea; Quintessentially Foundation, the grant-giving arm of Quintessentially Group, providing funding and building awareness for UK registered charities; and The Felix Project, a London-based charity which collects surplus food from food industry suppliers, and delivers it to local charities and primary schools to help feed vulnerable people.