The brief: a three course meal in the Hornbeam ‘Fork to Fork’ slot – championing locally-produced food, but with an added food-waste theme. They took the idea and ran with it!
Ricardo, May, Jane, Joe, Kirsten Wendy and Tor share a love of good food but were new to Supper Clubs, and most were new to cooking for large numbers. They brought a huge range of different jobs and experiences which showed through their original ideas – this month had a great theme, a beautifully designed, poster, and a QUIZ with a STAR PRIZE!
Starting at the end of January, each week we looked at a different aspect with the help of friends who’ve done it before: Kristen from Organiclea on sourcing sustainable produce and scaling up; Jenny and Kate from Normanloves (who run the cafe) on menu planning and service.
The menu included clever uses for our most wasted commodity – bread, including a gazpacho style dip and tasty croutons. There were also some twists – a seasonal stew served in sourdough bread bowls, and the star prize in the quiz – the Sound of Bread LP.
This project is part-funded as a way of sharing a message about more sustainable living – eating more locally produced food, using food more efficiently and building our skills in order to do this more effectively. More about the project here, and our funders below. Volunteers and diners both felt they’d learnt from the experience and want to come again!
With funds raised we will also be able to do more outreach events such as our ‘Pay What You Feel’ Peoples Kitchen on the first Monday of the month.
Funding the project: