Published Wednesday 19 March 2025 at 15:01
With food waste continuing to be a hot topic in 2025, chef Jamie Evans is on a mission at the Dog Inn in Belthorn – and he’s sharing his top tips to help you too!
A community-run pub once at risk of demolition, The Dog Inn in Belthorn is now home to a thriving restaurant that serves up to 500 people a week.
At the helm is Darwen lad, Jamie Evans.
Jamie’s goal? To serve the tastiest modern English dishes with a focus on zero food waste.
And while this is a smart business move, especially with restaurants increasingly battling against rising costs, it’s one that is also helping in the important fight against climate change too.
Something we can all help play a part in.
So, how does Jamie do it?
For starters, he’s meticulous about ordering ingredients. Jamie told The Shuttle: “The less food waste you have, the less money you’re losing. It really is that simple.
We make everything we serve here at the restaurant.
If there’s ever any vegetable or meat waste left from making our dishes, it goes straight into our delicious stocks and soups.
A good example is our onion rings – the leftover middles go straight into chicken stock to enhance the flavour.
And our parsnip peelings are used to make crisps that garnish soup beautifully.
Jamie’s ethos is inspiring his team too.
Sous chef Lorna is currently completing a chef apprenticeship.
She joked:
Since I started working with Jamie, my mum’s been made redundant in our kitchen at home!
Lorna says she’s learned that great-tasting food can be created with minimal ingredients.
She adds:
Seasoning a dish properly really does make all the difference.
Back at The Dog Inn, any food left at the end of the week is added to the specials menu on a Sunday.
This not only reduces waste but also keeps diners excited with a constantly changing selection of dishes.
So, what are Jamie’s top tips for reducing food waste at home?
- Plan your meals ahead
- Write a shopping list that reflects your meal plan
- Don’t be tempted by supermarket deals – only buy what you need
- Eat your leftovers – even after ordering a takeaway!
At home, Jamie also uses recipe box kits, which provide the exact amount of ingredients he needs, and he freezes his bread – taking out one slice at a time.
When pressed about his favourite dish on the menu at The Dog Inn though, Jamie didn’t hesitate:
Definitely the suet pudding!
It’s made with beef cheeks that are cooked for six hours.
The gravy is made from the beef stock we get from cooking the cheeks – it’s as rich and delicious as it sounds.”
Lots of time and effort goes into that dish.
Feeling inspired?
Lorna has created two simple and tasty recipes using just a few ingredients for you to try. A sumptuous pasta and a loaded sandwich.
RECIPE 1 – Olive and salami arrabbiata pasta
Ingredients:
- 1 tin chopped tomatoes
- 80g of any dried pasta you have in your cupboard
- 1 garlic clove
- 1 diced white onion
- Jar of black olives 40g of olives and brine
- Packet of salami or any leftover sandwich fillers
- Salt and pepper.
- Drizzle of olive oil
Method: In a pan, add a drizzle of oil and fry off your onion until it begins to brown. Season, and add your chopped garlic, olives and salami. Add the tin of chopped tomatoes and reduce with the brine of the olives. Once your pasta is boiled, add to the sauce, season to taste and serve. Enjoy!
Top tip: Using the brine of the olives, rather than pouring it down the sink, really enhances the flavours of the dish rather than using water.
RECIPE 2 – Salami and olive sandwich with spinach
Ingredients:
- Leftover salami or sandwich fillers
- Olives
- Maasdam cheese
- Drizzle of olive oil
Method: Drizzle the bread with olive oil and toast the bread. Add mastam cheese and dress with salami, olives and spinach.
Go on, give them a go!
The Dog Inn is open: Wednesday to Saturday: 12–8pm and Sundays: 12–6:30pm (serving a special Sunday lunch menu).
Filed under : Blackburn | dog inn | food waste