Starters, snacks & sides

The Radisson Blu minimises waste by making marmalade!

The Radisson Blu minimises waste by making marmalade!

It all started with a few leftover orange peels. Executive Chef Norman Heath at the Radisson Blu Hotel Waterfront knew he wanted to reduce food wastage, and because of his passion for stepping out of the ordinary, he decided to start with the leftover orange peel from the breakfast buffet.