Waitrose & Partners Weekend Issue 612

11 AUGUST 202 2 3 PEDAL POWER Five cyclists have completed a gruelling challenge to raise £50,000 for Horatio’s Garden, a charity that installs outdoor spaces at NHS spinal injury units across the UK. Starting in Belfast, the team visited all 11 spinal centres, covering 1,100 miles in 11 consecutive days. The challenge ended at Salisbury District Hospital, and they were joined by BBC Gardeners’ World presenter Arit Anderson for the änal 11 miles. NO PLASTIC, FANTASTIC Waitrose Essential Onions are now only available loose, to save 13 tonnes of plastic annually, help customers’ budgets and cut food waste. The supermarket already has more than 100 lines packaging-free. Plastic trays are also being removed for Essential Whole Chickens, saving 31 tonnes, as part of the retailer’s pledge to remove unnecessary plastic. NEW BAGEL ON THE BLOCK Edinburgh’s Bross Bagels has teamed up with actor Alan Cumming to create The Holesome Cumming Bagel, featuring Macsween’s vegan haggis, beef tomato, latke, pickled red onions and chilli mayo. Launched to tie in with Burn, the Scottish star’s new touring dance-theatre show about poet Robert Burns, the bagel collaboration will be a permanent vegan äxture with changing seasonal ällings (decided by Alan) at the deli’s four shops. GETTING FULL SUPPORT England Lionesses brought football home when they beat Germany in the Women’s Euros änal, but the tournament had another winner – the sports bra. Sales of the undergarment rose 140% at John Lewis over the weekend of the änal, implying that women were inspired by winning goalscorer Chloe Kelly (below) and her teammates. THE GOOD NEWS GUIDE A weekly round-up of uplifting stories Chef and refugees bringing a Ukrainian f lavour to London From the chicken Kyiv and beet kvass borsch on themenu to the fixtures, fittings and sta , everything at newLondon restaurant Mriya Neo Bistro hails fromUkraine. The brainchild of Kyiv-born chef and selfstyled ‘gastrodiplomat’ Yurii Kovryzhenko, the Earl’s Court bistro is a celebration of his native cuisine and culture – and is sta ed solely with Ukrainian refugees. “My dream is tomake the world fall in love with Ukrainian cuisine and show how modern and creative the country is,” says Yurii. “ThusMriya, whichmeans ‘dream’ in English. It is also a reference to the world’s largest plane, Mriya, destroyed by Russian troops in the first weeks of the war. Since then, they say inUkraine: ‘They can destroy our planes and houses, but not our dreams.’” When the conflict began in February, Yurii and his partner Olga Tsybytovska were on a 10-day work trip to London. “I wanted to go home and defendmy country,” says Yurii. “However, everyone aroundme [said]: ‘What are you going to do? Canapés in the trenches?’ Therefore, I decided to concentrate on what I know how to do best.” What followed was a series of sell-out fundraising dinners, which generated hundreds of thousands of pounds in aid and sawYurii cook with star British chefs, including Jamie Oliver, Jason Atherton and TomSellers. Providing a livelihood for refugees, Mriya, which served its first diners this month, was the next step. Alongside Ukrainian classics such as borsch and chicken Kyiv – the former recently recognised by Unesco as a heritage WEEKEND SNAPSHOT Jumbo artwork It’s World Elephant Day tomorrow (12 August), and at Noah’s Ark Zoo Farm in Bristol, an unusually colourful herd is gracing the countryside. The 26 life-sized baby elephant statues, each hand-painted by local and international artists, are courtesy of Elephant Parade, a fundraising art exhibition that’s appeared everywhere from Rio de Janeiro to Hong Kong over the last 15 years. When it closes at the end of the month, many of the vibrant pachyderms will be auctioned off to raise money for the conservation and welfare of Asian elephants which, with just 40,000 left in the wild, are now an endangered species. dish – themenu will feature Yurii’s own signatures, including stu ed courgetteflower holubtsi. Cocktails are curated by Dima Deinega of Dima’s Vodka and the wine list features Ukrainian vintages. The bistro’s interior was designed and fitted by Lviv renovation company Replus Bureau, and all ceramics, artwork and furniture was supplied by Ukrainianmakers. “I amdeeply grateful to London and Great Britain for such incredible support,” adds Yurii. “I want to tell London about modern Ukraine in the language of taste – it’s the only universal language in the world.” Alice Ryan CLASSIC CUISINE Yurii Kovryzhenko in the kitchen (top); the traditional Ukrainian dish of borsch (above) Photography: BBC/Shine TV, Elena Bazu, Dmitriy Novikov, Noah’s Ark Zoo Farm, Lynne Cameron - The FA/The FA via Getty Images

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