Chef Adam Handling has launched his sustainable restaurant and bar concept, Ugly Butterfly, in St Ives, Cornwall.
The casual eatery, called Ugly Butterfly because “There’s no such thing as an Ugly Butterfly, in the same way as there is no such thing as food waste,” uses trims and offcuts from ingredients in the restaurant to create bar snacks and drinks. Initially trialled in London in November 2019, it closed during the pandemic and has not reopened.
At the new Ugly Butterfly in Carbis Bay, St Ives, leftovers are preserved and displayed in jars where they ferment and are used in cocktails In this way, ingredients like beef fat whisky, strawberry vinegar and spent coffee syrup are created. The skins of lemons and limes are foraged from other local bars to make citrus syrups and gorse flowers replace the coconut in a pina colada.
The menu includes; retired dairy cow tartare, girolles, beef fat; lobster knuckle roll, cauliflower leaf, kimchi; and meadowsweet, apple, celeriac.