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!

It initially looked like the wet weather had put off diners from attending FoodCycle, but slowly the room filled up and eventually 25 individuals were sitting down for dinner. In the kitchen it was organised chaos, peeling, chopping, mixing, boiling, piping and even a bit of whipping (of the egg whites, obviously) going on. Whilst we waited for the fruits of the labours in the kitchen to be delivered, out front we were serving drinks, distributing fresh produce and making the diners feel as comfortable and welcome as possible. Two hours later and it was all over, a delicious three course dinner enjoyed by all (including the volunteers), cleared up, washed up, and put away. So everyone left feeling fully satisfied.

The team did well on another successful service! Despite a pretty uninspiring surplus of clementines, cabbages, unripe bananas, and spring onions, the kitchen magic was strong.

On the menu: miso cabbage, rice and beans with “plantain” chips, and a zesty clementine cake to round things off. All 24 guests left happy and well-fed, proof that a little creativity goes a long way!

Swapping running gear for aprons to help host the guests, making hot drinks and serving up a delicious three-course meal. The freshly cooked menu included a hearty Caesar salad with roast potatoes, followed by ratatouille, and finished with banana and chocolate pancakes! A true feast!

With plenty of prep and serving to do, the team did a brilliant job ensuring everyone felt welcomed and well-fed.

A great side benefit was managing the leftover produce: we had quite a bit of lettuce and bananas remaining, which we gratefully handed out for the guests to take home. This ensured no food went to waste and gave our guests some fresh ingredients to enjoy later.