With the upheaval of the last month, as restaurants, cafés and other food businesses close or pivot entirely, supply chains have been completely disrupted and there’s a lot of perfectly edible (and delicious) produce that’s getting wasted.
We’re working hard to redistribute our surplus seasonal farm produce to the people who really depend on it. Recently we donated to the brilliant Hospitality for Heroes. Set up during the Coronavirus, the non-profit gets head chefs, including some of our wonderful customers, to cook and supply NHS staff with free, healthy meals.
Our friend and chef Chris Golding worked with The Lighterman in Kings Cross to cook up hundreds of meals for frontline workers using our surplus produce. They made hundreds of portions of lasagne, beetroot risotto with spiced cauliflower as well as baked pasta using our white sprouting broccoli for the staff at Chelsea & Westminster hospital.
It’s been quite something to see farmers and pickers, delivery drivers and chefs who’ve had to close their restaurants, adapting in the best way they can, collaborating and using their skills to pull together to grow, cook and deliver food to frontline workers and the vulnerable people who really need it.
Meanwhile, we’ve been busy delivering boxes to homeless charities, food banks and hospitals supporting those key workers who aren’t on the frontline and the many vulnerable people who’ve been more impacted than most by the fallout of Covid-19. We’ll continue to share their stories on Instagram and Facebook as the weeks progress.