LINO are turning scraps into Saturday's favourite meal with their new salvaged brunch offering.

When it comes to being more environmentally savvy, we could all be pulling our socks up a bit more. Sorted your recycling? Phenomenal. Said 'sayonara' to plastic straws? Fantastic. Divested from non-renewable resources and now rely solely on your own biofuel? Kind of gross but it's got to be done. And yet you still can't quit that bottomless brunch habit? Luckily, a new menu from LINO is here to make your weekend indulgences a little more eco-friendly.

The St Paul's restaurant, which already puts focus on low-waste cooking, will be introducing its Salvage Weekend Brunch from the 19th of October. The Saturday afternoon offering will see LINO serving up a range of dishes made with re-used and re-imagined ingredients - think salt cod brandade composed of fish offcuts, and crisps made from leftover potato skins. You'll also be able to get your fix of free-flowing drinks as the restaurant offers some enticing brunch cocktails fronting homemade vermouth and cordial from recycled ingredients, not to mention a signature punch made with bin end wines. 

The Salvage Weekend Brunch is available every Saturday from the 19th of October between 11am-3pm at LINO, 90 Bartholomew Close, London, EC1A 7EB.