London culture

How To Find a Pop-up Restaurant In London (Visit London Blog)

Grub Club Supper Club Confit Comme Ca

With pop-up restaurants springing up everywhere, London’s foodie scene has never been more exciting. Not only do you get to try great food from the capital’s brightest new chefs, but you’ll meet new people and enjoy a totally unexpected evening.

But how do you find a pop-up restaurant or supper club in London? Here are a few leads to get you started:

Grub Club

On Grub Club’s easy-to-use website you just type in a day you want to eat out, a location, the number of people and any keywords… then bing! A tasty selection of options pops up. You can then filter the options by price, cuisine, diet (i.e. vegan, allergy-friendly) and even choose options that are for charity.

One to try: Summer Fish Feast (27 Jun, £35pp): Head chef Adha, otherwise known as The King of Gnocchi, serves up his well-appreciated gnocchi with seabass ragu, cherry tomatoes and burrata cheese, with other special dishes like black fettuccine with Devon crab & dill, or his famous octopus salad.

London Pop-Ups

Comprehensive blog London Pop-Ups not only lists new pop-up restaurants, but pop-up bars, shops, galleries and gigs too. The ‘London Supper Clubs’ tab lists all regular supper clubs and when they’re next happening. If you want to catch the freshest face on the blog, click ‘Open this week’ to find what’s new in town.

One to try: The Argentinian Pizza Supper Club (Saturdays, £25pp): authentic Argentian pizza in a café/gallery space off Old Street – includes dessert, half a bottle of wine and live music.

The Londonist

The Londonist publishes a monthly dedicated guide to eating on the fly: 10 Foodie Pop-Ups To Try This Month.

One to try: Morty & Bob’s (Wed-Sun): indulgent cheese toasties served from pub Off Broadway, along East London’s Broadway Market. Optional top-ups include bacon, pulled pork and avocado salsa.

The Nudge: Pop-up London

London lifestyle website The Nudge dedicates a whole section to ‘Pop-up London’, and each month picks The Best Pop Up Restaurants In London. May’s list included a five-course feast at the National Trust’s Osterley House, Roti Chai’s ‘Chaat Shack & Chai Bar’ on the Southbank, and Pop Up Barbados in, er, Dalston.

One to try: Struie Road, Clerkenwell (13 Jun, 18 Jul, 19 Sep, 17 Oct, 21 Nov, 5 Dec. £49pp) An eight-course seasonal menu with a Scottish flavour – dishes include wild boar sausage rolls with gooseberry ketchup.

http://blog.visitlondon.com/2014/06/how-to-find-a-pop-up-restaurant-in-london/

London culture

10 Of The Best Frozen Yogurts In London (Visit London Blog)

Healthier than an ice cream, more exciting than a smoothie, the frozen yogurt is one of London’s favourite treats. We pick out 10 of the best places to find fabulous ‘froyo’ in the capital. Tuck in!

Pinkberry

Located in two of London’s biggest shopping destinations – Selfridges and Westfield StratfordPinkberry is the ideally placed for a mid-shopping-spree stop-off. Froyo comes not just in the standard tub but also in a cone or even a Waffle Cookie Sandwich. While toppings include everything from the sophisticated (green tea, coffee and lychee) to the decadent (cookie & cream, peanut butter and salted caramel). Your only difficulty will be choosing which to plump for.

Snog frozen yogurt

Snog

Probably London’s best-known frozen yogurt specialist, the cheekily named Snog has branches all over town – from Soho to St John’s Wood. On its own, a pot of fat-free frogurt at Snog is just 142 calories – but how can you not add a topping when you’ve got options like crunchy granola, gluten-free brownie and fresh strawberries to choose from?

Itsu

Alongside healthy portions of sushi and salad, Pan-Asian chain Itsu does a good line in frozen yogurts. Its Fro-go desserts are topped with a choice of fruity mixes or indulgent treats, like honey nut cashews. Please note, not all branches of Itsu stock frozen yogurt so check in advance to avoid dessert fail.

Yog frozen yogurt

Yog

Yog uses handmade yogurt from its dairy farm in Kent for its frozen yogurts. This ‘Hoof to Hands’ method means that it can add in its natural flavours while ageing the yogurt in the churn: things like dark chocolate, coconut and vanilla bean & honey. Try it for yourself at one of Yog’s six London branches, including Charlotte Street (West End) and Berkeley Street (Mayfair).

Frae

Like Yog, Frae’s frozen yogurt begins life on a British dairy farm (this time in Wales) – while its name (meaning “from” in old Scot) is a nod to the heritage of its two Scottish founders. With a branch at Topshop’s flagship London store on Oxford Street, Frae’s fruit-topped favourites are popular with the fashion crowd. Look out for other branches in the equally trendy Islington, Notting Hill and Chelsea.

Samba Swirl

Samba Swirl

At the very colourful Samba Swirl, you make your own menu – adding whichever toppings you want and then paying by weight. The flavours change daily but a suitably Brazilian theme runs throughout, with options such as coconut, dulce de leche and guava alongside the more familiar chocolate, strawberry and cupcake. Branches can be found in Chiswick, Battersea, Islington and Camden Town.

Moosh

If you’ve got a sweet tooth, you might start salivating at some of the names of the toppings at Moosh: Banoffee Pie (banana, caramel, amaretti biscuit), Choc-aholic (warm chocolate brownie and chocolate sauce), Snow Storm (passionfruit, meringue, raspberry coulis)… Can’t wait? Head for one of its two branches (in Fulham and Carnaby Street) now!

Moto Yogo's Stan the milk van. Credit: Katie Boardman

Moto Yogo

Stan the Milk Float, as Moto Yogo’s cute electric home is known, can often be found at foodie markets like KERB at Kings Cross/the Southbank Centre and Greenwich Market. On the menu? Organic frozen yogurt crowned with delicious toppings like rhubarb crumble, organic pecans & maple syrup and (you heard it here first!) its soon-to-be-released Mexican-inspired flavour Choco Chido, made with chocolate, cinnamon and a touch of chilli. We’ll be keeping our eyes peeled for that one.

Yoomoo

Tucked away on the third floor of London’s famous Harrods sits the Yoomoo frozen yogurt bar. Handily it’s located in the heart of Toy Kingdom, so little ones can explore and play – before being tempted away for a tasty froyo. The basic frozen yogurt comes in natural, strawberry, Belgian chocolate or Madagascan vanilla, with everything from chocolate buttons to 23-carat edible gold flakes available to sprinkle on top. Only in Harrods! Other branches of Yoomoo can be found in Westfield Stratford City, O2 on Finchley Road and Canary Wharf.

Yogland

‘Your Cup, Your Creation’ is the motto at Yogland on Queenway, another frozen yogurt London fave which knows what customers like best: doing their own topping combos (however bizarre). There are even no-added sugar and high-protein varieties available, in addition to the mind-boggling selection of flavours – from the weird (cake batter, anyone?) to the wonderful (red velvet cake).

http://blog.visitlondon.com/2014/05/10-of-the-best-frozen-yogurts-in-london/

London culture

Six Things We Learned on the Eating London Food Tour (Visit London Blog)

Bread & butter pudding at The English Restaurant

East London has long attracted people from all over the world: silk-weaving Huguenots, persecuted Jews, Bangladeshi chefs… who have all made their fortunes on its cobbled streets – alongside the native Cockneys born and bred here. So where better to hold a heritage food tour?

The Eating London food tour lasts about 3.5 hours and is packed full of fascinating facts about Brick Lane and Spitalfields, hidden gems and visits to everywhere from a traditional English boozer to a Brick Lane curryhouse. Visit London went along to sample it for ourselves – and left with brain and belly delightfully full. Here are just five things we learned on the way…

1. St John does an amazing bacon sandwich

St John Bread & Wine knows a thing or two about meat – its founder is the pioneer of the ‘nose to tail’ food revolution after all. So it should be no surprise that its bacon sandwich is a real treat, and a great way to kick off the tour. Made using Gloucester Old Spot rashers, for once the delicious smoky bacon is the main event, not something to be smothered in ketchup!

2. How to spot a real bagel

While tucking into hot salt beef bagels at the Brick Lane Bagel Bar – juicy meat falling away, pickles sliding, mouths drooling – we learned how bagels are made the proper way. Unlike supermarket bagels which are steamed, real bagels are boiled before being baked. You can tell it’s not the real deal if it has the telltale grate marks on the underside.

Cheese tasting at Androuet

3. You can get a cheese wedding cake at Androuet

French cheese shop and restaurant Androuet served up some delicious English cheeses for us to try, expertly paired with dried fruits and nuts. Our attention was also caught by the photos of giant cheese wedding cakes they supply for more savoury-toothed couples. Brie-lliant!

4. It pays to look up

Our Eating London guides constantly surprised us by pointing out street art, strange buildings or quirky signs we’d missed – despite having walked around the area countless times in the past. Many times a whole new world opened up just by looking above eye level.

5. You can still buy fish & chips served in newspaper

In the 1980s, the powers that be decided serving fish & chips in newspaper was unsafe as the ink could seep into the food. Poppies in Spitalfields has ingeniously got around this law by printing their newspaper with edible ink! It’s also just been voted Best Independent Fish and Chips Restaurant in the UK at the National Fish and Chip Awards – an award well earned, after tasting their wonderfully light cod, chunky chips and piping hot mushy peas. Well worth a look.

6. There’s always room for dessert

Filled with tasty drinks and snacks from some of East London’s finest restaurants, the tour ended at Pizza East with a slice of salted caramel chocolate tart. Sprinkled with almonds and sea salt, no-one could resist scoffing down the entire slice (despite all that had come before) accompanied by a cuppa and chatter. Well, we had been walking after all – it was well earned.

http://blog.visitlondon.com/2014/05/five-things-we-learned-on-the-eating-london-food-tour/

London culture

London for Chocolate Lovers (Visit London Blog)

Hot chocolate

Chocolate has been a rich, delicious part of London life ever since 1657, when the first chocolate house opened in Bishopsgate.

These days, London is a veritable chocolate kingdom, home to chocolate shops, tastings, workshops, tours and even festivals. Here are some of our favourite chocolate-related activities to get you started.

The London Chocolate Festival at the Southbank Centre

The tempting (and free!) London Chocolate Festival returns to the Southbank Centre Square (behind the Royal Festival Hall) from 13-15 December. Head down to create your perfect chocolate bar, learn from the experts at the Masters of Chocolate Afternoon and, of course, indulge your cocoa cravings.

The Chocolate Ecstasy Tour

The Chocolate Ecstasy Tour is the guilt-free way to sample delicious chocolate in London – all that walking will burn off any calories, right? After enjoying a hot chocolate you’ll take to the streets in pursuit of the finest chocolate in town, while learning about the history of cocoa in the capital. There are four tours to choose from: the traditional Mayfair Chocolate Ecstasy Tour, the cutting-edge Chelsea Chocolate Ecstasy Tour, the Evening Chocolate Ecstasy Tour (including a chocolate cocktail) and the Full Day Chocolate Ecstasy Tour.

Paul A Young at Heal’s

Award-winning chocolatier Paul A Young has four stores in London, including a newly-opened shop/café at Heal’s on Tottenham Court Road. All the chocolates are handmade by Paul and his team using fresh ingredients – and the proof is in the tasting. Stop by to shop, sample specialist varieties (don’t miss Paul’s famous sea salted caramels) or take part in one of the regular workshops, such as the upcoming ganache making class on 28 November at the flagship Soho branch.

The Chocolate Museum

Chocolate has a long, colourful history in London. At The Chocolate Museum in Brixton you can discover more about its bittersweet past in the British History of Chocolate exhibition, featuring chocolate memorabilia dating back as far as the 18th century. There’s also a café and a busy programme of events, tasting sessions and workshops for all ages.

Menier Chocolate Factory

With a cosy restaurant upstairs and a fabulous theatre downstairs, Menier Chocolate Factory is a hidden gem close to London Bridge. Each set menu is inspired by the whatever show is on at the theatre, currently Candide, Leonard Bernstein’s witty adaptation of the 18th century novella by Voltaire – so expect Hungarian beef goulash and vegetable stroganoff. Or go for the a la carte menu, which features the very decadent Menier chocolate platter.

Charlie & The Chocolate Factory at Theatre Royal Drury Lane

Willy Wonka, Charlie Bucket and the Oompa-Loompas are back in a new musical adaptation of Roald Dahl’s much-loved book Charlie and the Chocolate Factory. Directed by Sam Mendes, this dazzling production uses imagination and innovation to bring the world of Willy Wonka to life – from the chocolate garden to the army of squirrels. Get your golden ticket now!

http://blog.visitlondon.com/2013/11/chocolate-lovers-london/

London culture

Best Burgers in London

Bar Boulud burger
(Visit London Blog, 4 Jul 2013)

London has got a thing for burgers. Soft burger buns filled with thick, freshly minced beef patties, delicious homemade sauces and all matter of weird and wonderful fillings. Here we pick seven of the best burgers in London – from the cool hipster burger that comes wrapped in paper, to the gourmet burger served on fine china.

MEATliquor
It has been known for queues to snake around the block at MEATliquor, near Bond Street. The coolest burger joint in town, the restaurant/bar specialises in finger-licking, no-frills burgers with names like Dead Hippie and Chili Dog. Stick around for a root-beer float, peanut-butter sundae or a glass of their special Home Grog. And look out for its new incarnations MEATmarket in Covent Garden and MEATmission in Hoxton.

Honest Burgers
A popular fixture at the indoor-market-turned-foodie-haven that is Brixton Village, Honest Burgers now boasts a branch in Soho to boot. The secret to its success? Doing a few things really well. Its offers three beef burger options: ‘Beef’, ‘Cheese’ or ‘Honest’ – that’s British beef, red-onion relish, smoked bacon, mature cheddar, pickled cucumber and lettuce. On the menu you’ll also find free-range chicken burgers, vegetable fritters and chips with rosemary salt. Gluten-free buns are available.

Bar Boulud
The London home of Michelin-starred French chef Daniel Boulud, Bar Boulud at the Mandarin Oriental Hyde Park Hotel serves far more than burgers, but its NY Grilled Beef Burgers frequently receive rave reviews. Not surprising really given Boulud is based in the US – the Big Apple to be exact. On the shortlist: The Yankee, The Frenchie (with confit pork belly, Dijon and morbier cheese), The Piggie (with pulled pork) and the seriously posh BB (with foie gras and red wine-braised short ribs truffle).

Byron
A modern take on the classic American diner, Byron restaurants are springing up all over London – from Covent Garden to Chelsea. The Scottish beef in Byron’s burgers is minced fresh on the day of cooking and served in a “proper squishy” bun, with a pickle on the side. As well as the classic variations, you’ll find the Chilli burger, the bun-free Skinny (with side salad) and mini versions for kids. Worried about allergies? Check out Byron’s handy online allergy chart.

Burger & Lobster
As its name suggests, Burger & Lobster’s menu is pretty short. In fact it only consists of three dishes: burger, lobster or lobster roll – all served with chips and salad, all £20. This ingenious concept comes from the people behind London’s Goodman steakhouses, so they know a thing or two about good meat. There are four B&Ls so far (in Soho, Mayfair, Farrington and The City), but probably not for long…

Haché
Steak Sicilian with parma ham and buffalo mozzarella, Steak Louisiana topped with peanut butter and melted cheese, Steak Catalan with grilled chorizo, fresh chilli and tomato jam… Haché in Chelsea is an adventurous burger eater’s heaven. Although, saying that, in an interview with London burger blog Burger Me Haché’s co-founder revealed the most popular burger is actually the classic cheeseburger. The restaurant may be more French brasserie than burger joint, but you can’t beat the old favourites.

Patty & Bun
With seats for just 30 people, Patty & Bun resembles more of a mate’s dining room than a top London restaurant. But its size isn’t the only reason it’s always packed out. Inside P&B’s brioche buns you’ll find fresh beef or lamb patties, accompanied by everything from caramelised onions to buttermilk baby courgettes and cumin aioli. Well worth the wait.

African arts, culture + politics

Recipe for success

marcus

(ARISE magazine, Issue 16) Adopted from Ethiopia, raised in Sweden, made in America, celebrity chef Marcus Samuelsson has blended the ingredients of his bittersweet life and come out sizzling

Out of the kitchen to launch his latest book, Marcus Samuelsson has walked right into the fire. It should be a time for celebration, but the release of his memoirs Yes, Chef, has instead put the 42-year-old in hot water. First there was The New York Observer’s scalding critique, in which writer Eddie Huang scoffed that Samuelsson’s famous Harlem restaurant Red Rooster “fails utterly in its goal of paying homage to the neighbourhood, coming off instead like an embarrassing exercise in condescension, much like the book”.

Speaking to Samuelsson days after the piece was published, on the eve of his US book tour, he was clearly still angry and quick to disregard Huang’s comments. “I don’t look for validation. I look at our work here and our purpose here, and whether someone is going to agree with that or not it doesn’t matter. I’m still gonna be here.

“As an African, we’re used to getting jumped at left and right – we get tested all the time… I recognise when somebody tries to enter themselves into the conversation. We live in a world now where even if you don’t produce good content you can just jump in by screaming at those people who do”. He could equally be talking about another man not best pleased with what’s in Yes, Chef: British celebrity chef Gordon Ramsay. In the book, Samuelsson claims Ramsay called him a “fucking black bastard” during an enraged phonecall back in 2000. Ramsay denies the allegation, his spokesperson describing it as “completely false and extremely offensive”.

While Samuelsson says elsewhere in Yes, Chef that he has “no big race wounds”, he does recall a bully at school in Sweden asking him why he wasn’t good at playing “negerboll” (neger is Swedish for ‘negro’). “Me and my sister just wanted to be like Swedish kids but we couldn’t,” he says. “That’s why it’s so sweet just to be here [in Harlem]. When we stand out it’s because of our actions, not anything else”.

HARLEM’S GLOBETROTTER

As the owner and executive chef of Red Rooster Harlem, Samuelsson has carved out a niche – bringing his own twist and glamour to the neighbourhood’s legendary soul-food scene. It’s been a long journey to the top. After studying at the Culinary Institute in Gothenburg, Samuelsson apprenticed in Switzerland, France and even on cruise ships. In 1994 he arrived in America to take up an apprenticeship at Aquavit, and a year later was made executive chef at the Nordic-inspired restaurant. Within three months he had received a prestigious three-star rating from The New York Times – the youngest chef ever to do so – and went on to win two titles from the James Beard Foundation (the Rising Star Chef Award in 1999 and Best Chef In New York in 2003). In 2009 Samuelsson reached the pinnacle of his career when he was asked to cook for Barack Obama at his first state dinner. His fame shows no sign of waning, with regular appearances on TV shows including his own series Urban Cuisine, Top Chef Masters (which he won in 2010), The Today Show and Dr Oz. Yes, Chef is his fourth book, and Red Rooster is only one of his restaurants (the others are Ginny’s Supper Club, newly opened downstairs at Red Rooster; Marc Burger in Chicago; and Costa Mesa – with Norda and Street Food in Sweden). He also has a website, FoodRepublic.com, “for men who want to eat and drink well”.

Given his eventful life story, public squabbles are unlikely to concern Samuelsson too much. “My mother walked 75 blocks – that was a test in life,” he says, “A real test in life”. He’s referring to his birth mother; the woman who in 1971, in the small Ethiopian village of Meki, gave birth to a boy called Kassahun Tsegie. When he was three years old, his mother put him on her back and, with his sister Fantaye in tow, set out on the long road to the capital Addis Ababa, in search of treatment for the tuberculosis all three had contracted. Seventy-five miles later they reached the hospital – but Kassahun Tsegie’s mother died shortly afterwards. The two siblings recovered and a year later were adopted by a white Swedish couple, Lennart and Anne-Marie Samuelsson, taken to Sweden and renamed Marcus and Linda.

In a recent piece for Huffington Post, Is That Your Baby? Growing Up a Child of White Parents, Samuelsson recalled his childhood with “the original Brad and Angelina (if Brangelina lived in a small fishing town and made cabbage rolls”. “There was so much love, so much positive energy. I never heard my parents say,  ’We have adopted kids’. The minute my sister Linda and I landed in Sweden, we were their kids.” In our Big Question feature in Issue 13, ARISE asked ‘Should non-Africans be able to adopt African children?’ How would Samuelsson have answered? “It’s a complex issue and I think that sensitivity and tone are the key things. It worked for me and my sister but it might not work for everyone else… [and] as I said in the Huffington Post, maybe one day there’ll be an African family adopting from Europe.”

Despite their differences, one thing united the family: food. “We had to learn how to create our sense of family value, and food became this thing that we hung on to,” says Samuelsson. “In my Ethiopian family it could be a tribal handshake, it could be singing, it could be language – we had other ways to connect. When you are a large family you figure out what can be that connecting tie.”

In his online biography, Samuelsson reminisces about how he nourished a love for food in Sweden: “Every morning I went fishing with my dad, Lennart, and my uncles. We caught crayfish, lobsters and mackerel, and often smoked and preserved the catch. My grandmother, Helga, would gather us in the kitchen to teach us how to pickle fresh vegetables, and make meatballs, ginger snaps, cookies, and apple jam”. The legacy of his childhood is still apparent in his cooking today, where the emphasis is on fresh and local ingredients. At Red Rooster you can snack on Swedish delicacies, including pickles, cured meats served with lingonberry jam, and Helga’s Meatballs, which even Huang had to concede are “excellent”.

But on the menu you’ll also find African specialities – from coffee and tea to injera, the spongy bread that is a staple in Ethiopian cuisine. They’re souvenirs of Samuelsson’s first return trip to Ethiopia in 2000. “I got to know about myself, I got to know about different types of food and I developed an African and Ethiopian side to me that I didn’t have before,” he says. Another thing he didn’t know until his sister Linda decided to dig into the family history was that he wasn’t an orphan after all – his father was still alive and he had eight half-brothers and half-sisters. How was the reunion? “It was amazing and very strong,” he enthuses. “I didn’t know him the way I knew my Swedish father but there are other things you pick up like language, his laughter, his walk. He is a tribal leader… and my mother sacrificed herself so that me and my sister would be able go to the hospital, so I knew there was a lot of strength within my family and that has helped me each time I’ve had obstacles in my life.”

Samuelsson later travelled to 20 different African countries, including Senegal, Tunisia, Morocco, South Africa, Tanzania and Zanzibar. Unsurprisingly, exploring African food was a highlight. “I stayed with families. I wanted to know it from a family point of view rather than a restaurant point of view,” he says. The trip resulted in the book The Soul Of A New Cuisine, which is full of beautiful photography, stories and recipes from the trip. Samuelsson also went on to create a pan-African menu for the since-closed Merkato 55 in New York. Would he give it another go or even launch his own pan-African restaurant? “It depends,” he says thoughtfully. “Here at Rooster we have a lot of African-inspired dishes and I feel that a lot of the dishes that I wanted to do there [at Merkato 55] I encompass in my restaurants and those dishes are very popular… I wanted to create a menu from Harlem: African-American cooking, Caribbean, Puerto Rican, Mexican food – but also immigrant food from Africa and Sweden.”

THE RIGHT INGREDIENTS

The staff at Red Rooster are as diverse as the cuisine they serve. Says Samuelsson: “Asian, black, white, Jewish, Christian… with a diverse team we’re gonna be more set up for understanding the customer and we can cook better food.” He is also helping to inspire the next generation in his role as a UNICEF ambassador and through the Careers Through Culinary Arts Program (C-CAP), an organisation that since 1990 has provided culinary training and employment opportunities for young people. Samuelsson has been hands on, taking on graduates from C-CAP to work in his kitchens. “Having my restaurant and being on TV is a platform,” he says. “Coming from where I come from you have to give back”.

With the notoriously antisocial hours of a chef and all his philanthropic activities – not to mention building a relationship with his estranged daughter, Zoe, who was raised by her mother Brigitta with financial support from Samuelsson – it’s a wonder Samuelsson has any free time. But when he does, chances are he’ll be spending it with his wife, Ethiopian model Maya Haile, who he married in Addis Ababa in 2009. “Marcus was born in Ethiopia, raised in Sweden and then moved to Harlem,” Haile told Glamour magazine six months after the wedding. “I was born in Ethiopia, raised in Holland and then moved to…Harlem. How many people have experienced those things? Right away our shared backgrounds were something we connected on. And we both love basketball.” And, of course, food. “I cook at home but so much of my time is spent in the restaurant,” says Samuelsson. “My wife cooks a lot of Ethiopian food, which is great. When I want a good Ethiopian stew I just go home and it’s right there”. In Haile, Harlem and his passion for food, Samuelsson has finally found a place to call home.

Homelessness

Iceland accused of bleaching waste food

coverL51

(The Pavement, 5 May 2010) Staff at Iceland’s store in Bridlington have been accused of pouring bleach on waste food to deter homeless people and ‘freegans’ from eating it.

Local homeless people whom he met while researching a system to distribute food to the home- less first reported the allegations to Councillor Liam Dealtry. The former mayor of Bridlington told the Daily Telegraph: “I was mortified. They said Iceland staff had been pouring bleach and the blue toilet cleaner onto the food they would normally eat.”

The frozen food firm’s marketing director, Nick Canning, responded saying: “One of our store staff suggested to one of the freegans [people who take unwanted food] not to do it because it might have been treated with chemicals… It has never been and it wasn’t actually done.” Tania Barry, a spokeswoman for Iceland, told The Pavement: “it is not Iceland’s policy to tamper with our waste products in any way. Our waste in the Bridlington store has never been treated, and it is outside company policy to even suggest this may be the case. Our staff are not encouraged to tell people that food has been covered in bleach or tampered with in anyway.”

She added: “We are not allowed to sell any chilled products past their use-by date and it is company policy not to offer any out-of-date food to charitable causes and the suchlike as we can’t guarantee it will be suitable for human consumption.”

Mr Dealtry has now pledged to write to local shops and hotels to encourage them to donate food. He has also called for the council to set up a taskforce to help homeless people in the area.

http://www.thepavement.org.uk/story.php?story=1000