The Manchester branch of the Real Junk Food Project has launched a Crowdfunder to set up the city's first 'food waste' restaurant, which they plan to open in Ancoats, head chef Mary-Ellen McTague told the M.E.N.

The nationwide project intercepts food that would otherwise go in the bin, sourced from wholesalers, supermarkets and restaurants. The Manchester arm of the movement, which is directed by Corin Bell and the kitchen headed up by former Aumbry chef McTague, has been on the hunt for a permanent space since their hub at The Wonder Inn fell through.

Now, the team have found a new venue in the city centre district, the exact location of which is still under-wraps, where they can set up the pay-as-you-feel eatery subject to reaching their £20,000 target.

Corin Bell, director for Real Junk Food Manchester, says: “The ultimate point of our project is that this food shouldn’t have been thrown away - there was nothing at all wrong with it. We have harvested a whole field of cauliflowers that were deemed the ‘wrong shade of white’ for supermarkets - this is so hard to understand when it tastes great and is packed full of nutrients. "

The Real Junk Food Project has hosted a number of pop-up dinners across Manchester led by McTague.

Speaking about her role as head chef, McTague says: "It has been quite challenging – but I've learnt loads. I definitely have the confidence now to turn up anywhere and be able to produce something.

"There's often team members I've never worked with before, in a kitchen I've never cooked in before, and I don't know what food is going to turn up on the day.

"There's been the odd occasion where I've had a million peppers and no meat – but we always get there somehow – often I'm not sure how sometimes, but we do!"

Surprisingly, the bulk of the food comes from returned shopping, explains McTague. The online orders which can't be delivered - be it food, dairy or even non-perishable items like clothing and homeware - gets thrown away.

"The cheapest thing for them do is to put it in the bin rather than sort through it and put it back on the shelves," says McTague.

"I can sort of understand that if it was meat and dairy perhaps – but school shoes, mops and doormats, as well as all the fruit and veg and meat. That was really shocking for me."

And her experiences have had a profound effect on the acclaimed chef, who says that cooking in this way will influence her next restaurant venture.

McTague has been on the hunt for her own site for over two years since she closed the award-winning Aumbry in Prestwich .

"I'm looking at four or five sites currently and hopefully one will come off," she adds. "But I want to get Junk Food set up as a restaurant first."

Donations for The Real Junk Food Manchester cafe and restaurant can be made on their Crowdfunder website here. Visit realjunkfoodmanchester.co.uk for more information.