Our CSR Manager, Charlotte Wright, joined our team of volunteers at Refettorio Felix, here she explains what they got up to…
Last week, two of our young apprentice chefs, Louisa and Sam, took a day out of their busy schedule to volunteer with Refettorio Felix, a vibrant community kitchen and drop in centre in Earls Court, part of the Food for Soul project.
Refettorio Felix offers a lunchtime food service with a difference to vulnerable members of the community, creating delicious three-course meals from surplus ingredients sourced through the Felix Project that would otherwise be wasted.
Louisa & Sam arrived to find an amazing array of fresh and seasonal produce that had been donated that morning. The challenge being; to plan a three course lunch for the day ahead by using the ingredients in front of them. They quickly set to work with the help of Elior’s Development Chefs Mark Crowe, Stuart Nesbit and Ian Smith.
So, what was created?
Late spring salad; grilled asparagus, courgettes and peppers with guacasaca (avocado sauce) and peppermint.
Braised beef meatballs with a tomato and herb sauce, cauliflower couscous and pickled veg salad.
Baked aubergine with caponata
Orange drizzle cake with frozen chocolate mousse, popped corn & crushed chocolate florentines
Our front of house volunteer, Mikaela, from a prestigious City law firm, provided service with a smile! The vibrant and beautiful space came alive, whilst volunteer staff buzzed around serving the dishes as they came freshly plated out of the kitchen.
This is food that many would pay for as a treat on date night! It’s hard to believe that it was made using surplus ingredients that would have otherwise been wasted, and the guests are able to enjoy not just a delicious meal but for many, the only meal they may have that day.
As well as providing a transformative lunch service, the centre offers counselling sessions, washing facilities, housing and job searching assistance and structured creative activities.
By infusing the Refettorio with art and design, and wonderful food, the aim is to engage guests in a holistic approach to nourishment; feeding both the body and soul.
It’s such an exciting and valuable project to be a part of – we’re looking forward to working more with Refettorio in the future.