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!