Nov 2014: Notes from the Kitchen

Well, it has been a busy couple of months in the Skip Garden Kitchen, writes Head Chef Andrew Isherwood. In the middle of September we took the decision to refurbish the kitchen as it wasn’t able to cope anymore with the demands that were being placed upon it. Originally designed to cook staff food and cater to the occasional workshop, the constant stream of events and bookings meant that the kitchen was groaning under the pressure.

The refurbishment has definitely been a labour of love with kitchen staff and volunteers, emptying the contents, helping to scrub walls and repaint the ceiling, walls and floor.


Our inimitable handyman Viv, installed all the plumbing and gas to the highest standard and we are now awaiting delivery of our dishwasher, kindly donated by the Kings Cross business partnership, to complete the new Skip Garden kitchen.

As we look towards the year’s end we are going to be concentrating on developing and refining our concept and cooking for Christmas parties in the yurt. In the New Year we look forward to welcoming you all back to the Cafe

This month has also marked the beginning of the Junior Chef Club project which brings nine lovely girls (we’re working on the boys for next year!) to the Skip Garden Kitchen for five after-school sessions.

With the help of two fantastic senior generators, Kira and Kaine, we’ll be covering the core of our food philosophy, developing their culinary skills and confidence, and sparking their creativity in the kitchen!

The girls have already experienced the ‘field to fork and back again’ food cycle and experimented with a variety of dishes using butternut squash after a discussion on the importance of eating seasonally.

In fact, the roasted butternut squash muffin (with a yummy lemon and orange zest frosting) recipe we developed in the session was such a success with staff that we've decided to add it to the menu when the cafe’ reopens!