Raising the Bar

Proud Scot Jamie

MacDonald is the CoFounder of the Company of Dark Spirits, which produces Scottish distilled rums, bottled Continental rums and blended rums of origin in North Berwick. With over 25 years’ experience in hospitality, Jamie has worked with and judged some of the leading bars, brands and mixologists, as well as running his own ventures. A leader in the industry when it comes to sustainable practices, we caught up with Jamie ahead of Food Waste Day on the 26th April to get some practical tips on how bars can do their bit in the fight against excess food waste. Sustainability is essential for mankind, but it can be a business booster so being creative to reduce your waste isn’t just about fixing a problem – it’s also about making the most of an opportunity.

Bar food waste reduction not only helps businesses reduce costs but it can be a key USP to reach and engage with customers and extremely valuable when it comes to positioning and promoting the venue and its drinks.

All bars should constantly evaluate and improve processes, reuse, recycle, upcycle and preserve wherever possible. It’s honestly not waste, it’s treasure waiting to be turned into bespoke ingredients to deliver thoughtprovoking, full-flavour drinks. The key to success is imagination and getting buy-in from the whole team, utilising whatever you have at your disposal is the perfect way

Above (main)

Using leftover ingredients in the bar

Below (clockwise)

Jamie Macdonald showcasing his Scottish Distilled Rums

Jamie Macdonald rum tasting of training bar staff and building good habits.

Mixologists and chefs can also join forces to use leftovers and offcuts from both the bar and kitchen. This opens the mixologist up to so many more flavours and ingredients, while also assisting in creating additional synergy between dishes and drinks. Think seasonal and build relationships with your local suppliers so you can get the best deals on the fruit you need, when it is at the ripeness you require. The fruit doesn’t always need to be perfectly ripe for many creative concoctions. Never turn your nose up at a blackened banana or overripe orange – they all have flavour profiles that can be utilised and maximised.

HOW TO TURN WASTE TO TASTE THIS SUMMER:

Shrubs – A syrup can be made with pretty much any fruit, herb and vegetable offcut along with aromatics, sugar and different vinegars to create flavour enhancers or base components for drinks.

Garnishes – First decide if you really need a garnish, is it necessary and does it add something multisensory to the drink? If a garnish is key, be imaginative and create your own using food waste by flavouring salts using leftover ingredients.

Dehydrated Delights -

Make your own fruit leather by dehydrating fruit pulp with a little sugar or dehydrate fruit and blitz in a blender to produce flavoured fruit sugars.

Syrups - If you are using lots of lemons and limes, make Oleo Saccharum – a flavourful citrus syrup made by steeping peel in sugar, to extract the oils.

Ferment – I would recommend that everyone should read The Noma Guide to Fermentation. It’s an eye-opener when it comes to maximising flavour and minimising waste!

Infusing – Steep your leftover fruits, peels, herbs and botanicals in alcoholic spirits or wine to create vermouthstyle aperitifs or liqueurs. We employed this technique in a concept called Leftovers where we steeped herbs and fruits in leftover ends of wine.

HALF THE CALORIES AND FAT OF OUR REAL MAYONNAISE

— ALL OF THE RICH, CREAMY TASTE.

SCAN FOR MORE INFO

LIGHT MAYONNAISE

✔ 40 calories per serving*

✔ Made with free range eggs

✔ Committed to sustainably sourced oils

✔ Gluten free