Andrew Thornton’s Budgens store in Crouch End has extended its hot food and chilled ready meal range with meals prepared by an in-store chef using wastage.

The meals are prepared by Robert Griffiths, who was a pastry chef at Arthur Potts Dawson’s restaurant Acorn House.

Eighty per cent of the ingredients Griffiths uses come from split ambient packets as well as vegetables, meat and dairy approaching the end of its shelf life.