The Ugly Butterfly restaurant in Carbis Bay – which is run by chef Adam Handling – aims to produce zero food waste and has featured pumpkin on their new Autumn / Winter menu.
A dish of scallops with pumpkin puree also uses the toasted seeds to make a caramel butter sauce. The waste pumpkin is then used by the bar team to make infused syrups, cordials and dehydrated powders to use in their signature cocktails.
Despite the wet weather leading to waterlogged fields and an infestation of slugs causing problems for the pumpkin harvest, the squash is still featured on the winter menu which features local produce and reuses ingredients in imaginative and innovative ways to try and eliminate food waste.