The menu is inspired by Whyte and Brown’s celebration of chicken and the supper clubs are taking place throughout July.

Falk started working at The Dairy and The Ledbury before being crowned the YBFs’ winner in 2016. He has created a five-course feast from unwanted ingredients.

Falk said: "Sustainability is a very broad concept that is often attributed to food, and the paths that food takes from soil to plate, assuming the circle is complete. A supper club is an achievable and exciting avenue to test and evolve ideas within a business, both for our guests and our staff.

“The first steps to creating this menu was just observing the volumes of what we were going through and how it was being used. In my eyes, and that of many, many others, sustainability can be attributed far beyond consumable goods; it is about good working practise, people's mental and financial well-being, and creating good, educational and supportive environments for staff to contribute to."

Food waste is a growing issue in the hospitality sector. The supper club will attempt to rediscover the value of abandoned and surplus food. If successful, the dishes will make an appearance on Whyte and Brown's main menu in the future. 


The Humble Chicken Supper Club is also in partnership with CALM, a movement against male suicide, and for every ticket sold a donation will be made to the life-saving initiative.