Join the Root-to-Tip project for an exciting virtual cook-a-long, where the team will explore ways to maximise nutrition and minimise food waste at home.

Hosted by Chef Graeme Collie (Executive Chef at King’s Food), this interactive session will teach you how to make a delicious and sustainable Kale, Fennel and Mixed Seed Salad by using every part of your ingredients.

What You’ll Learn:

• Nutritional benefits of Root-to-Tip cooking

• Creative ways to make the most of your ingredients

• Simple, tasty recipes to try at home

• How to reduce food waste (and save money!) while cooking

Event Details:

Friday 27th June 12.30-2pm

Date: Friday, 27th June
Time: 12.30-2pm
Location: Online (Team’s link provided following registration)
Tickets: Free (Registration required)

Who Should Attend?

This event is perfect for all food lovers, King's students and staff, looking to make their meals more nutritious and eco-friendly. Whether you're a beginner or an experienced cook, you'll gain valuable insights and practical skills!

How to Join:

Register now to secure your spot! Once signed up, you’ll receive a shopping list and recipe guide so you can cook along in real time.

Register Here

Let’s cook smarter, waste less, and eat better with Root-to-Tip!