SOME of Brighton and Hove’s most innovative restaurants and food producers teamed up with TV chef Jamie Oliver to tackle the issue of food waste.

Espresso Mushroom Company – as well as Terre à Terre in East Street and Silo in Upper Gardner Street – will appear on Jamie Oliver and Jimmy Doherty’s Fright Night Feast tonight on Channel 4 at 8pm.

In the episode the pair will turn their attention to sell-by dates, which lead to thousands of tonnes of food being thrown out every year.

They team up with chefs Douglas McMaster, from Silo, Matty Bowling, from Terre à Terre, as well as the city’s Real Junk Food project, to create a feast of food past its sell-by date.

Douglas McMaster, behind the UK’s first zero-waste restaurant, Silo, said: “We were so happy to be included in the show. It’s really important that information about food waste is broadcast to the mainstream to create awareness of what is quite a complicated and dense topic.

“I spent quite a lot of time with Jamie and he is genuinely very down to earth and a great chef.”

Robbie Georgiou, from the Espresso Mushroom Company, which grows fungi from used coffee, said: “We were stoked to have the chance to meet Jamie Oliver and introduce our mushrooms to him – and to be championing food waste solutions at the same time was amazing.

“Jamie is such an inspiration for us. He makes good, fresh, home-cooked food feel so much more accessible for millions of people around the planet – the excitement and fascination of growing your own mushrooms really builds on the idea of cooking delicious meals from scratch.”

Olivia Reid, of Terre à Terre, said: “Sustainability and waste management is a theme that is very close to our hearts.

“It’s a really difficult topic to work with as there is real confusion between ‘sell by’ and ‘best before’ dates.

“We can only hope supermarkets start to reconsider the impact they can have by adding too many restrictions to food consumption. Awareness is key.”