Not-for-profit Skipchens teams of volunteers intercept foodstuffs thrown out after best-before dates to create eclectic dishes
The menu was certainly eclectic, ranging from Orkney crab and king prawn salad to spicy baked beans on toast. There was a bread and butter pudding for desert or a lighter fruit smoothie.
But tomorrow it will be all change again, said chef Dylan Rakhra. We get different foods in every day, loads of stuff bagels, lobster, lettuce.
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