Surplus Pop-Up in Selfridges

Go big or go home. That's our (unofficial) motto. That's why, throughout June, we are hosting a Surplus Pop Up in Selfridges Food Hall. We've been working hard in the kitchen to create a range of open top sandwiches, or as well like to call them, 'topless' sandwiches! Perfect for a snack or a light lunch, these dishes are all made from ingredients that have been sustainably sourced. Time Out have given our 'salvaged sarnies' rave reviews so come on down and see for yourself!

PRACTICAL INFORMATION:

Date + Time: Open every day throughout June from 11am-8pm
Location: Selfridges, 400 Oxford Street, LONDON
Cost: Each serving is £5, plus £1.50 for our salad of the day

Have a little look at our menu and guide to ingredients below - it's sure to whet your appetite!

MENU:

PULLED BEEF & PICKLE

Slow cooked chipotle beef with pickled cucumbers & aquafaba mayo.
Served on a beetroot & ginger cracker with Rubies in the Rubble Chipotle Ketchup

SPRING VEG & BLUE CHEESE (V)

Brown butter with spring root veg & crumbled blue cheese.
Served on a kale & spinach cracker with Rubies in the Rubble Piccalilli

AVO & BEET HoumoUS (VG)

Beetroot houmous, avocado, nigella seed.
Served on a beetroot & ginger cracker with Rubies in the Rubble Pink Onion & Chilli

NUT BUTTER & BANANA

Nut butter, bananas & berries with toasted coconut and cinnamon seeds.
Served on a turmeric & carrot cracker with Rubies in the Rubble Top Banana

GLOSSARY OF INGREDIENTS:

BEEF CHUCK: 

The chuck is a cut from the shoulder joint that has worked the hardest during its life roaming the fields. It is often discarded but slow roasted, it’s deliciously tasty and tender. 

CUCUMBER:

Pickled in dill, mustard seeds and white vinegar these are the curly cucumbers that have been rejected from supermarkets because they can’t fit in the plastic sleeves used by most retailers.

AQUAFABA MAYO:

Aquafaba is another name for chickpea water - normally poured down the sink - but we’ve used ours as a replacement for eggs in this deliciously creamy mayo!

SALAD OF THE DAY:

Chopped, tossed & dressed using fresh & seasonal ingredients and making sure nothing is wasted.

ROOT VEG:

Seasonal, delicious radishes and beets, full of flavour, packed with nutrients and sustainably sourced. 

Beetroot houmous is a great way to use up surplus beets - just add some chickpeas, tahini and lemon. Don’t forget to save your chickpea water to make homemade mayo or meringues! 

JUICE PULP TOAST:
High in fibre, the fruit and veg pulp (provided by Daily Dose) comes from the leftovers from juicing and is the perfect replacement for flour or oats in our crackers. Made especially for us by Plenty Vegan, the different juice blends give a wonderful & subtle flavour as well as being healthy and gluten free!

BLUE CHEESE:

Delicious & extra crumbly, this cheese would otherwise be wasted because it’s nearing its best before date.  No need to wait for this bad boy to mature - it’s perfect!

BERRIES & BANANAS:

Fresh, ripe berries and bananas that are off the bunch, too ripe or too curvy for supermarket.

NUTS & SEEDS:

These seeds can’t be sold because their packaging has been damaged. Donated by Rude Health, they make a delicious base to our granola bars.

We also use homemade nut butter in our sweet slice which is simply deeelish...

AVOCADO:
These avos have been rejected by supermarkets for being the wrong size or too ripe. Luckily for us, it’s just how we like them...!