The team welcomed 23 lovely guests this week and treated them to a feast of caramelised onion and goat’s cheese sourdough pizza, pasta alla puttanesca, and a chocolate cake crowned with vanilla frosting and a sprinkle of freeze-dried strawberries. 🍓🍰 The surplus supplies weren’t quite overflowing this time, but the team rose to the challenge and made every ingredient count. The new volunteers jumped straight in and were absolute stars — you’d never guess it was their first time!

This evening’s session welcomed 23 guests, who enjoyed a Euro-themed meal featuring gnocchi with sage and butter, tomato and aubergine pasta, and Île Flottante (floating island) for dessert. A new system was introduced to better track the number of guests served, which worked well in supporting smooth communication between the hosting and cooking teams. Both teams did a fantastic job ensuring the evening ran efficiently and guests were well looked after.

This session at Foodcycle Mitcham saw a higher-than-usual turnout, with approximately 30 guests in attendance. Despite receiving a limited delivery of fruit and vegetables, the team adapted quickly and efficiently. Our chefs prepared a hearty vegetable and rice curry, which was well received, and served cake for dessert.

A particularly heartwarming moment was when one guest brought along her emotional support puppies, which brought smiles and comfort to many of the guests and volunteers.

Overall, it was a successful and uplifting session that demonstrated flexibility, teamwork, and community spirit.

Afyer a healthy delivery of supplies, our kitchen team made caramelised onion and goats cheese flatbread, Stir fry veg noodles, passionfruit and strawberry cheesecake. 26 guests were served and had great feedback on the meal! Shout out to our first time volunteers who did an amazing job cooking and hosting.

We had a shorter session than usual due to not having a cooking team and limited food delivery. We did a bit of a tidy up, onboarded 1st time volunteers, did a walkround of the site and packed bags with potatoes, courgettes, tomatoes and oat milk for guests who dropped by. Major thanks to Hannah, a first time goodgymer who joined us on this session.