Shane Jordan - the chef with raw talent!

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Shane Jordan is inspiring people to think differently about food

Shane Jordan is a man on a mission – a mission to reduce waste.

For the last five years the Bristol chef has been inspiring people to think twice about the amount of food that gets thrown away.

Inspired by a stint helping to provide free meals to the public at Easton Community Centre with the charity FoodCycle (, Shane began to make a name for himself creating meals using ingredients that most people would consign to the bin, such as banana skins, cauliflower stalks and potato skins, at Arc Café on Broad Street.

"I was working in a café and I just finished eating bananas,” he said. “I put the skins in a compostable bin and said to myself, 'what a waste'. A friend of mind said that it wasn't possible to eat the skins, so I did some research and found they were edible (if cooked) and very nutritious.

"Other cultures use the skin and I realised it was just a cultural thing. Once the café put it on the menu, people from all over the South West came to try it and loved it."

Shane is now an ambassador for the Love Food, Hate Waste campaign and has even written a book, Food Waste Philosphy, which aims to get people to see food from a different perspective and question assumptions and commonly held views.

But now, his latest project goes one step further, encouraging people to also save energy when preparing meals.
“My project is about creating delicious nutritious food from raw (meaning uncooked) edible fruit and vegetable to resemble household name meals such as curries, sweet and sours, cheesecakes and noodles – all without using electricity!” said Shane.

 “According to Uswitch he cost of cooking accounts for about 4% of the average gas and electricity bill. Changing the way you cook as well as using energy-efficient cooking appliances can reduce the amount of energy you use and cut your energy bills in the process. Making raw food meals, without the aid of electronic equipment, is the best answer to consuming more fruit and vegetables, reducing weight and reducing energy too. 

“A high percentage of raw food workshops use electrical equipment: food processors, spiralizers, dehydrators, blenders and juicers. It can be very expensive to purchase these items for the average person, making it exclusive rather than inclusive. My aim is to use manual alternatives to these electronic gadgets, which makes what I am doing extremely unique. In addition, I will use fruits, vegetables, herbs, and spices that can be bought locally without needing to travel to specialist stores for high price ingredients.”

The workshops take place on Wednesday evenings, from 6pm–7pm at Café Kino and cost £10pp including all ingredients and equipment.

To reserve a place email Shane at

Find out more about Shane and his work at




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