Our latest story is from Pasquale Cinotti about his vision for a new “farm-to-table” culinary academy. Pasquale is looking for a venue for the school and social enterprise and is seeking help identifying a suitable location. Please get in touch with him if you can help. Gemelli’s Social Enterprise will run cookery classes, provide apprenticeships, and includes a unique element of helping older people (especially men) to learn how to cook. 

Siân Kidd writes about how a muddy encounter with a group of children at a holiday supper and play session at The Vench inspired the name of Secret Soup Society. Ingenious, yet simple, the voluntary organisation turns ‘veg on the edge’ into nourishing and delicious soup to fight food waste and feed families. We also hear from volunteer Delfina who shares her ‘Full of Beans Soup’ recipe. To date, the organisation has served over 2000 portions of soup and have a team of 10 volunteers who regularly come and cook, or rescue, food.

Emily Fifield, Community Project Manager at Eastside Community Trust, writes our latest blog post. Emily describes how food is at the heart of the work of Felix Road Adventure Playground and the steps the team have been taking to make meals there as nutritious, sustainable and fun as they can be! Read about some of the things that Kitchen Coordinator Nirmal (pictured) and the rest of the team have been trying at the kitchen since they reopened in April.

The Children’s Kitchen, a Feeding Bristol project working with partners 91 Ways and Square Food Foundation, have produced a series of recipes and cookery videos to inspire children to cook at home. The videos feature Bristol cooks and their children from 91 Ways, Square Food Foundation and KnowleDGE. There is also a costed shopping list for buying ingredients on the £15 budget and links to useful websites and support around food.

Director of The Children’s Kitchen, Jo Ingleby, considers the importance of being able to cook a meal from scratch with simple, fresh, affordable ingredients. The significance of this essential skill has been highlighted during the COVID-19 crisis, as dealing with shortages of certain ingredients is – of course – far less stressful when we know how to easily adapt meals.

Bristol-based food writer and teacher Jenny Chandler was asked by the United Nations FAO to be their European Special Ambassador for the 2016 International Year of Pulses. Her writing and teaching both focusses on getting kids in the kitchen cooking from scratch, and encourages all of us to eat more whole foods. In this blog post she writes about the joys and benefits to shopping locally.

As ‘Fizz Free February’ comes to end, Bristol Food Network volunteer Isobel Cox looks at ways to help you cut down on sugar and sugary drinks. Fizz-Free February is a national campaign encouraging people to give up fizzy drinks for February while raising awareness about the negative effects of high sugar consumption.

Inspired by Veganuary, Bristol Food Network volunteer Isobel Cox looks at ways to eat ‘less and better’ meat and dairy all year round, supporting the Going for Gold Eating Better action to ‘eat more meat-free meals’.