The team welcomed 19 guests and making excellent use of a generous donation of surplus food. Guests were served Quorn chicken cheeseburgers in homemade buns, accompanied by onions, salad, mustard, and a garlic dressing. This was followed by a hearty ratatouille for the main course. Dessert was a highlight, featuring banana pie with toffee sauce and acai sorbet.

The evening ran smoothly from start to finish thanks to the hard work, teamwork, and enthusiasm of all the volunteers involved. A huge well done to everyone who contributed.

Well done to everyone for the final FoodCycle of 2025 at Mitcham! A healthy turnout of 23 guests joined us for a truly festive send-off, enjoying a delicious meal of courgette & aubergine tempura to start, followed by a hearty Quorn roast Wellington with carrots, roast potatoes, Yorkshire pudding, and rich onion gravy. To finish, there were mince pies with ice cream which is the perfect sweet note to end the year on.

A brilliant way to close out 2025, full of good food, great teamwork, and community spirit. Thank you to everyone who’s volunteered, cooked, hosted, and supported throughout the year and see you in the new one!

The team hit two huge milestones tonight at FoodCycle Mitcham. 21 guests served, pushing the total meals for the year past 1500 and an impressive 365 days without serving soup! A double victory worth celebrating.

Guests enjoyed a hearty menu of garlic mushrooms on roast potatoes, a cosy butternut squash pasta, and a homely apple pie to finish. Comfort food at its finest!

Well done to everyone who’s helped the project reach these milestones. Whether in the kitchen, hosting, or helping behind the scenes, the whole team should feel incredibly proud. Here’s to many more delicious, soup-free evenings ahead!

Well done to the team on another easy and super smooth service, extra kudos to the hosting crew for running the evening while being short staffed. They welcomed 19 guests and served a delicious menu of Asian cucumber salad, a hearty vegetable tagine, and freshly baked banana bread for dessert. The atmosphere stayed relaxed from start to finish, guests were happy, and the team kept everything flowing beautifully. Another lovely night all round!

Well done to the team on another fantastic night of service! They welcomed 25 guests and served up a seriously tasty menu: garlic & parmesan stuffed mushrooms to start, pasta with romesco sauce and runner beans for the main, and an apple tart with vanilla custard to finish.

The team welcomed 21 guests and served up a delicious spread of tabbouleh, a hearty potato & cabbage curry, and a banana and custard slice that absolutely hit the spot. All of this came from a surplus haul of bananas, milk, parsley, cabbages, and potatoes; not exactly MasterChef ingredients, but you wouldn’t have known it from the plates going out!