Ann Tonks, managing director at Opus Restaurant in Birmingham - the most sustainable restaurant in the Midlands - has come out in support of wonky veg.

“Our chefs believe that quality, flavour and responsible farming are key to delicious vegetables, not appearance. They work closely with our local supply chain to source the freshest, seasonal vegetables for our dishes and understand that the appearance of ‘wonky’ veg doesn’t affect its flavour, it’s the way in which it’s grown that does. Before we begin working with a new supplier, we visit their farms and meet the farmers to check that they meet our uncompromised sustainability criteria, and then we use that produce to create dishes that delight our diners. It’s not about how the vegetables look when they arrive with us, it’s how they taste that matters - and we don’t let produce go to waste because of it.

“The restaurant industry is increasingly doing its best to be sustainable and I think that home cooks should be encouraged to do that too. Ultimately we are all paying for the produce that is being thrown away within the cost of the hero veg that we like to seek out on the shelves. No one should  let produce go to waste because it isn’t pretty enough.

“It is nothing short of immoral to let food go to waste because of cosmetic standards. Supermarkets must recognise they have a huge part to play. Farmers’ livelihoods and good, sustainable produce are at stake here.”

Read Hugh Fearnley-Whittingstall's article on the BBC website here:

For more information about Opus, visit

PR by Clive Reeves PR Birmingham.