We had about 30 customers today and we served:
- 15 portions of vegetable soup
- 14 portions of roast courgette and chickpea tagine
- 8 portions of vegetable lasagne
- 6 portions of cheese and tomato pizza
- 17 portions of fruit crumble
We received donations of £41.68 on a #PAYF basis as well as several volunteers. Thank you for all your support.
Great news! As of Monday 15th August we will be open more often. Our new opening hours will be:
- Monday 10am – 4pm
- Tuesday 10am – 4pm
- Thursday 10am – 4pm
- Friday 10am – 4pm
As always, we will be feeding bellies and not bins.
Our 30+ customers had a great choice of food today and we served:
- 13 portions of potato and rocket soup
- 13 portions of roast pepper and chicken casserole
- 7 portions of flatbread pizza
- 7 portions of courgette, broccoli and potato curry
- 9 portions of banana and chocolate cake
- 10 portions of apple cake
We received donations of £79.04 on a #PAYF basis as well as a team working in the garden and help with the washing up. Thank you for all your support and may we learn not to waste so much of all this fantastic food!
Today we served about 35 customers and received £66.09 in #PAYF donations. We served:
- 14 portions of soup
- 9 portions of chicken pie
- 12 portions of vegetable curry
- 13 portions of chicken mandi
- 6 portions of banana bread
- 13 portions of browny
- 14 portions of apple crumble
So Emma is taking her well earned summer break to recover from running the cafe (and to spend time with her daughter!) and is the cafe surviving?
Of course it is! I did question Jambo’s sanity when I found him melting down chocolate truffles (how can he do that to something that is so close to perfection?) but when I tasted the chocolate brownies I realised that he did know what he was doing!
The cafe was quite busy today with visitors, some returning friends and regulars including some young people from overseas. There were several food deliveries and Jambo brought some “wasted” food along – all of it otherwise destined for the big hole in the ground. The dedicated team managed to produce some fantastic meals using the food and we served the following to about 40 customers:
- 5 portions of vegetable soups
- 11 portions of Celery and butternut soups
- 23 portions of chicken, leek and mushroom bake
- 8 portions of pasta and bean ratatouille
- 7 portions of sausage rolls and ratatouille
- 8 portions of toffee cakes
- 9 portions of apple pie
- 14 portions of chocolate brownie
- 1 portion of banana sorbet
- (no rats were harmed in the preparation of the ratatouille!)
Contributions of £97.36 were made on a Pay As You Feel basis for the meals and food in the food boutique. We also had much appreciated help in the kitchen and in the garden.
Those of you who have been watching Hugh Fearnly-Whathisname on the TV will know that there is a huge problem with “wasted” food, thank you for helping to be part of the solution and feeding bellies not bins!
Today we served the following to about 43 customers:
- 23 portions of soup
- 23 portions of pasta bake
- 19 portions of tagine
- 11 portions of apple pie
- 13 portions of toffee pudding
Contributions of £51.56 were made on a Pay As You Feel basis for the meals and food in the food boutique.
We were absolutely surprised at our visiting team of medical students who came and showed their catering skills.
They worked with care, precision and culinary skills. The fab 4 made the most delicious pizza’s “Just a like Mamma used to make”
On the board this week was:
Kale and Aubergine soup, a green and very healthy starter indeed. (2 of your 5 a day already)
Curried vegetable soup, it was hearty and spicy and very popular.
Vegetable Lasagna which even the meat eaters found truly authentic and worthy of a top restaurant place on the menu.
Two amazing Pizza’s, Pepperoni and Margarita, the standards were high and these came out of the oven as if we were in Rome!
Then another superb option was vegetable quiche and it was difficult to want to cut into them they looked a picture.
All served with fresh salads and Simon’s home made dressing.
Desserts were equally done to perfection by the medics.
Bread and butter pudding was so so fluffy and filled packed with juicy raisins
King of puddings which everyone found very regal.
Last but not least Simon excelled with his strawberry melon boats, they sailed everyone away, he made his own couli and the presentation was fit for a queen. Not to mention his strawberry smoothies……….deeeeeeelicious
As you can hear it was a meal to be had and not to be missed, hope this tempts you all to come and taste for yourself, certainly worth a donation.
It’s half term next week but we will still be open:
- Tuesday 10am till 4pm
- Thursday 10am till midday
- Friday 10am till 4pm
We hope to see you then!
Click here if you’re can’t play the video
Just published – a report on the impact of TRJFP@AH Cafe, “a social return on investment analysis”! Although that might sound a little technical the report, or the summary, is well worth reading and it finds that for every £1 worth of volunteer time and donations, TRJFP@AH Cafe generates £15 of social and environmental value in return – not a bad investment!
A reminder of the amazing “Bassoonery” concert tomorrow night in aid of the Wheatfields Hospice.
Food available beforehand provided by TRJFP@AH – please book
You don’t need to be an earthworm to appreciate this event!Bassoonery All Hallows Concert.