Black Cow Vodka Launches The “Waste Not Want Not” Series To Support Chefs During Covid-19

Black Cow Vodka Launches The “Waste Not Want Not” Series To Support Chefs During Covid-19

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Hey everyone!  I thought this was a super worthy cause! I know I’m there!

Black Cow collaborates with chefs to create delicious dishes out of household items which are at risk of going to waste Black Cow Vodka, the world’s first vodka to be made entirely from milk, has launched a “Waste Not Want Not” series by partnering with a selection of chefs from restaurants across the country who have been impacted by the current crisis, in order to help support the industry during COVID-19. The chefs have been tasked to create delectable dishes which consumers can make or use as inspiration, using ingredients which are at risk of going to waste, or are typically seen as “mundane” or “uninspiring”. The participating chefs will either receive a donation for their time directly from Black Cow, or it will be made to a charity of their choice.

Kicking off the series will be Mark Hix, known for his original take on British gastronomy, which will go live on Black Cow’s Instagram channel @BlackCowVodka on Wednesday 22nd April at 6pm. Each following video will go live at the same time every Wednesday.

Chefs who can be expected to take part include Mitshel Ibrahim, Head Chef of popular London restaurant Ombra, Head Chef of sustainable restaurant Cub Matthew Scott, Silo Sous Chefs Lara Santo and George McLeod, and Mircel McSween, Head Chef of the restaurant at Private Members Club The Court, with more to be announced.

Mark Hix says: “”Whilst we’re all stuck at home, it can be hard to think of new ways to use the same old ingredients, and also make sure nothing we’ve bought goes to waste. Getting involved with Black Cow’s ‘Waste Not Want Not’ series felt like the perfect way to give the public a few light-hearted, and hopefully helpful, tips and tricks to use up household ingredients in new and fun ways. What’s even better is that it’s all about helping chefs who are currently out of work and allowing us to do what we love and use our skills.”

The series, which is set to last 10 weeks initially, will also provide a competition element for consumers to win a meal for two at the specific chef’s restaurant once it reopens. Details of how to enter will be provided with each video.

Black Cow Co-Founder Paul “Archie” Archard says: “Sustainability is a huge part of what we stand for, as Black Cow is made of excess whey which otherwise would have gone to waste, so it felt right to give the public tips and tricks on how to use ingredients which are at risk of going to waste, or they are unsure how to use creatively, from amazing chefs. We want to support these incredible chefs any way we can, and hopefully help the public stay safe and learn something new, whilst looking forward to a brighter future ahead.”

The award-winning Black Cow Vodka, which was first launched by Paul Archard and dairy farmer Jason Barber in 2012, is the only vodka made entirely from whey from grass-grazed cow’s milk left over from the cheese-making process. This is fermented to convert the milk sugars into alcohol that is distilled, blended and filtered through coconut-shell charcoal, producing an exceptionally smooth vodka with a unique creamy character.

Black Cow Instagram is here: @blackcowvodka

If you want to try one of their fabulous cocktails: The Black Cow Bramble & Black Cow Martini



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