Food waste is such a massive part of our lives and our conversations that sometimes it can be difficult to see the wood through the trees and that is not what we want. Simple. Clear. And Easy. That is what we all need to help us reduce our waste further.

Of course we all do lots to help this, be that buying food as and when you need it (more difficult now), batch making food to ensure that we are using all the ingredients at one time (much easier for our chefs cooking in a kitchen for 150 to us cooking at home for 4) or just good use of stock rotation and fridge regiments (if your in events FIFO – first in first out – is essential). However what about those offcuts and peelings? Well before they head for the compost or food waste, take a look at our first lot of the handy tips below.

  • Citrus peel

Don’t just squeeze lemon over fish and toss out the rind. According to Lauren Popeck RD, LD/Nof Orlando Health Physician Group, there’s some great use for lemon rind when it comes to garnishing dishes and kicking up the flavor. What’s more, there are some great nutritional benefits hiding in the zest, as well. “You can expect three grams of fiber in two tablespoons of zest, five times more vitamin C in the peel than flesh, and other essential vitamins and minerals, including riboflavin, thiamin, niacin, folate, vitamin B6, vitamin B5, vitamin A, calcium, iron, potassium, zinc, and magnesium,” says Popeck. Her favourite uses for zest: blend into vinaigrette or marinade, toss a piece of peel into smoothies, grate and sprinkle on green beans, blend into yogurt or cottage cheese, stir into oatmeal, cereal, or muffin batter, or add to coffee or tea. Don’t stop with lemons: Use oranges, limes, and even grapefruit for some acidity and flavor with no added calories

  • Banana peels

Most of us eat the banana without giving the soft, mushy peel a second thought. Here’s why that’s a mistake: “Bananas contain tryptophan, which boosts serotonin ‘the happiness hormone’ to help with mood regulation and nerve impulses,” says Popeck. A few creative ways to use the peel: First off, go ripe. “Riper peels are softer, thinner, and tastier,” says Popeck. Cook or boil for at least 10 minutes to soften. You can add to smoothies, stir-fries, or soups. Or, you can puree and add to muffin or cake batter. And, for a treat, simply slice and bake a banana with the skin on (Check our recipe here).

This just the first of many tips and tricks regarding food waste and sustainability that we will be sharing so keep an eye out for more.

If you have any ideas, tricks or areas for improvement for us please get in contact at


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