Hodge & Huggett have 20 years of experience and have worked with some of the top chefs in the industry including Yotam Ottolenghi. Our seasonal menus are created using surplus ingredients sourced from local organisations and charities. We want to challenge your perceptions on what you regard as food waste, by turning food destined for bins into vibrant dishes packed full of flavour. We don't know ingredients we get until the day, so our menus will not only be a surprise to you but us as well!!
I'm in my thirties
What to expect at Claire 's place
Claire 's experiences
Charity Spring Dinner at Spitalfields Farm