This autumn and winter have seen many changes in the skip garden kitchen. The end of 2017 has seen the kitchen and café run by a leadership team on the basis that three heads are better than one! There have too many highlights of 2017 to remark upon all of them. Our activities range from hosting events such as the Dotdotdot campaign to reduce plastic with leading figures from the music industry to making festive hampers stocked with delicious goodies made by supported learning students working with our Community Chef.
This year’s festive menu has been well received bringing new additions to traditional seasonal fayre, with a focus on sustainability and, of course, vegetables! The Yurt has proved to be cosy and popular for lunches, and teas and will be available for hire from February when we hope to be hosting more seasonal lunches with a twist. Whole roast cauliflower was great fun to carve at the table and ‘lost bread’ stuffing made use of rescued bread scraps speading a little “all round good cheer” amongst our festive diners who “will never look at cauliflower in the same way.” We think that’s a good thing!
The pizza oven has had a busy season as the focus for plenty of children’s birthday parties with
classic margaritas and pizza making workshops for the next generation of budding eco-chefs. We have entertained our Fire feast guests with seasonal Butternut pasatta pizzas, fresh seasonal toppings such as cauliflower and kale, pumpkin seeds and garden greens. The trusty cobb oven even had an identity swap and became a tandoor for DiY Naan breads for our South Asian supper club menu. A new generation of young people joined our Friday Night Out Project. Highlights include learning about ‘freezing point depression’ with guests from The Institute of Physics making ice cream in a bag, which was fun, delicious and far from depressing!
As the year ends and the kitchen team prepare for their January hibernation which will see our chefs spread their wings and return in February with more global delicacies to share. We will sadly be saying goodbye to some dear colleagues. So, we are looking for someone to join our cafe team. If you or someone you know wants to get in on the action and help us by leading on food for events or cooking in the cafe, let us know. We are recruiting!
Peas and goodwill from the Skip garden Kitchen
The Skip Garden Kitchen will be closed throughout January. We will exceptionally be open in the evening from 18 to 20 January 2018 for Lumiere London and be open for business as usual from Saturday 3rd February. For supper clubs, Lumiere opening times and special events visit our What's On page