FoodCycle, a charity that provides meals for people in need from supermarket surplus, is hosting a charity Mardi Gras Gala Dinner to raise vital funds for their projects tackling food poverty in communities across the UK. Amongst the chefs involved are Cyrus Todiwala OBE, Anna Hansen MBE, Claude Bosi (two Michelin stars), Giorgio Locatelli (one Mitchelin star), Bruce Poole (one Mitchelin star), Ben Tish, and chocolatier Willie Harcourt-Cooze, who will cook seven courses made from surplus ingredients for over 220 guests.
Cyrus Todiwala OBE, MBE, owner of famed restaurant, Café Spice Namaste, speaks to us about the upcoming FoodCycle Charity Mardi Gras Feast and why he feel it is important to get involved.
How did you get involved with this project?
We were approached by FoodCycle and as we believe in savings as a general rule and zero wastage as our own motto we did not take long to decide on a YES!
Why is this project so important?
Anything to do with food, water and its wastage is criminal in my eyes. We come from a land where there is a vast divide between rich and poor. Those that have too much to eat and those that have nothing. Those that have adequate are in the middle. If all the rich only wasted less many more would eat better. We grew up never wasting, and sadly in Post War Britain we have forgotten what suffering is and for this reason alone realisation must dawn, education is key and continuous reminding is the way forward. With so much food shortage in Britain for the poor or affordable good food for the poor we need the general public to be more aware of the threat that faces us and with the recent floods on all prime farming regions our future issues will only be deeper, unless we open our eyes NOW!
Which dish is your favourite?
I like simple eating such as ‘Mori Daar nay Chaawal’. Simple pureed cumin, garlic and chilli sizzled lentils and rice.
What inspires you in the kitchen?
Everything from Local Produce, to new things, to staff ideas, to meeting very good cooks and chefs and with Indians lady domestic cooks. Britain in General today is enough to Inspire me forever with the amount of stuff at my disposal.
How do you usually celebrate Mardi Gras?
Not much in Britain but when I was working in Goa, the Carnival was annual and it was a fabulous time to have fun and make merry. Nowadays, as we get immersed in our kitchens and day to day running of the business often things come and go before we realise it.
Carpenters’ Hall, London
Thursday 27th February 2014
7.30pm to 10.30pm.