What could be better on a hot summer’s afternoon, than making Eton mess? Eating it after! That was the consensus from our young chefs on our first City of London course at Golden Lane Estate. This July, we cut the ribbon on the Golden Lane Estate Community Centre...
“I like melons,” announced one of our young participants as she sliced a honeydew melon. Her left-handed technique with the knife worried us but only for a little while. She was quick to remind us that she has cut melons before, deftly chopping the melon into...
With generous funding from the Crick Institute, we have started our first of two courses with young people at the Somers Town Youth Centre. The lovely centre is based in the heart of Somers Town and brings together young people from the area. We have been enjoying the...
A creative team, open-minded diners and one of the warmest evenings of the year combined to make the Solo Supper Club’s offal-themed dinner a big hit. While some of us have grown up eating steak and kidney pie or liver and onion, delicacies such as spleen on toast and...
“Food for London: Waste gets chop at club where children share joy of cooking with parents” Fun project Eat Club teaches how to use up surplus food — and brings families together. Lizzie Edmonds finds out how it will benefit from a Standard Dispossessed...
Our first session in the Gospel Oak Primary School took place this week. We had won funding from the Evening Standard Dispossessed Fund to work with the school’s families to reduce food waste in the home. We will be teaching parents and their children how to cook...
