Conor Space is the Culinary Director at FoodSpace Ireland – a network of restaurants rethinking the way food is grown, cooked and served – and of our impressive members to be awarded three stars. Conor has also contributed to the Chef’s manifesto with the SDG2 Advocacy Hub – a thematic framework that outlines how chefs can contribute to the SDGs through simple, practical actions.
We loved his responses to our #MeetOurMasterchefs series, below:
Your top eco tip?
Buy ingredients that are in season and from small farm holders.
Weirdest item of food waste that you have successfully cooked with?
Banana skins, we make a chutney with them! The recipe came from David Hertz.
Your food waste inspiration?
My inspiration would have to be Ballymaloe House in Ireland.
Favourite food pun?
I just bought a cured ham… I wonder what it had?.
Thanks for your wisdom, Conor!
