The new zero-waste restaurant will open on 13 November and will be located on Chelsea’s King’s Road. Handling is set to serve chicken feet with caviar and salt cod croquettes.

All dishes will be made from the parts of ingredients that are usually discarded as waste, most of which will come from Adam Handling Chelsea, with an emphasis on the four most-wasted foods; bread, milk, eggs and bananas.

Open for walk-in diners from lunchtime until the late evening from Wednesday to Sunday, Ugly Butterfly will offer a menu of snacks and small plates, served alongside a champagne list.

Handling said: “This is such an exciting collaboration. Across my restaurants and bars we have a strong commitment to achieving zero waste and in setting up Ugly Butterfly, we can help to move the sustainability agenda forward even further by bringing together the pioneers in sustainable food and drink, fashion, business, furnishings, technology, arts and crafts and giving them a home for some really interesting discussions. 

“We want everyone to be able to drop in for some really tasty food, and delicious champagne, and to contribute to building awareness of how we can live our lives, every day, on a more sustainable basis.”

The Felix Project will receive 2.5% of the takings to support their food-waste projects. Mark Curtin, chief executive of The Felix Project, added: "The Adam Handling Restaurant Group is leading the way defining a new responsible and sustainable business model.

“We at The Felix Project are extremely grateful to be chosen as their charity partner and excited to help Adam and his fantastic team push the message of food waste reduction and sustainability in such an innovative and exciting environment."

Wrap says the foodservice sector is responsible for 10% (one million tonnes) of the total 10.2 million tonnes of food wasted in the UK each year, with the cost of avoidable food waste varying between 38p and £1 for every meal it serves. An estimated 30%-50% of food produced never reaches a human stomach.