The Shed Restaurant in Notting Hill is run by brothers Oliver and Richard Gladwin, and is an extension of their rural West Sussex lifestyle. The brothers have crafted a daily-changing menu of seasonal produce which aligns with their ethos of incorporating growing, foraging and great cooking. Already focussed on minimising waste in their kitchen, the brothers embrace ‘nose-to-tailcooking’ making sure no part of the animal goes to waste. They signed up to FoodSave to gain that extra level of detail and to refine their waste minimisation practices.

The Food Waste Audit

The FoodSave team monitored kitchen waste using the Winnow Waste Monitor System over a period of four weeks. During the audit, all food
waste was measured, including inventory spoilage, preparation waste, and plate waste. The system required minimal time and caused no
disruption to service. The FoodSave team met with The Shed weekly to review the results and identify actions for waste reduction.


"We were already very waste conscious, but taking part in FoodSave helped the Shed team to get to the detail of where food waste was coming from and fine-tune our prep practices and menu, which lead to large savings when added up"
Richard Gladwin, co-owner, The Shed

Reaping the Benefits

The sustainable ethos of The Shed meant that their food waste production was already very low, however FoodSave still achieved a
23% reduction in waste. Using the food waste audit, prepared-but-not served food was identified as a major source of food waste, and was reduced by 63% over the four week period. Total waste fell by 5kg per week, equating to 258kg per year, and an annual saving of £2,476.

These outcomes will help The Shed to re-draft its staff policy on food waste and incorporate information from the FoodSave programme to encourage staff to be more mindful about what goes in the bin. The team even purchased a Winnow Waste Monitor System so that they could keep tracking their food waste and build on the savings made during FoodSave.

Top Tips for Reducing Waste

  • Re-examine trimming waste to identify further opportunities for re-use in stocks and sauces, and menu engineering
  • Reduce production batches at the end of the day to avoid leftover food
  • Use chalk boards for specials or staff recommendations to encourage ordering of food that has been over-prepared
  • Use bowls for scraps on chef stations in order to monitor food waste produced in preparation stage.
  • Front and back of house staff should communicate to adjust food preparation based on how busy the restaurant is Utilise doggie boxes when customers have a significant amount of leftover food.