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.

This evening’s donation proved a challenge, consisting mainly of bananas, peppers and pumpkins that lacked much flavour to work with. The starter unfortunately wasn’t ready in time, a learning moment for future events, but the team persevered as always. They served 19 guests a comforting pumpkin risotto followed by banana cake for pudding. Special mention goes to the kitchen newcomers, who handled the pressures of service with confidence and enthusiasm.

Despite an hour’s delay in ingredient delivery and a non-functioning gas cooker, the team pulled off an impressive service, preparing and serving a full three-course meal to 26 guests using only a deep fryer and a microwave. Working primarily with donated apples and ready-meal pizzas, the team showed incredible creativity and teamwork. Guests were treated to patatas bravas to start, followed by panzerotti served with salad and a deep-fried dumpling, and finished the evening with a warm chocolate mug cake. A remarkable effort that truly showcased adaptability and team spirit.

This evening’s service welcomed 29 guests. The hosting team ran everything smoothly, while the cooking team prepared and served three delicious courses. Guests enjoyed a goats’ cheese and cauliflower parcel with salad to start, followed by tomato and garlic spaghetti for the main course, and finished with poached pear, custard, and plum sauce for pudding.