In the new year, we welcomed fresh new faces to the Skip Garden. The Junior Chef Club invited young people to join us on an exciting culinary journey - from the garden, to India, Japan and so much more! We delivered sessions on a variety of topics to enable participants to develop their cooking and social skills and connect with nature as well as their local community.Read More
Peas are characterised in the UK by their small, round, green appearance and sweet flavour. They are high in some B vitamins, vitamin C, iron and protein. We often recognise only the immature fresh pea, whilst the dried seeds are often used in Indian cuisine.Read More
Here's a blog post from the Honey Club, where our Generators helped harvest some honey...
With Christmas now far behind us and everyone back into the usual work routine, the Honey Club thought now would be a good time to add a little sunshine to the January gloom and get stuck in with our honey harvest.
We kicked it off on Thursday by inviting the lovely people at Wolff Olins to come along and help prepare the honey comb.Read More
This January saw the grand reopening of the Skip Garden Cafe!
The kitchen team have been working hard over the last few months, tearing apart the old kitchen and putting together the fantastic set-up we have now. Since the refurbishment, the kitchen is much better equipped to keep up with the volumes of tasty food to be cooked.
The Cafe may have been closed for the past few months, but our chefs have been constantly busy. We’ve had a stream of events here at the Skip Garden, from evening drinks in the yurt, to sit-down banquets in the 12m polytunnel, where diners can enjoy a candlelit feast, surrounded by beds growing rainbow chard, wild rocket and other salad crops. We hosted toddlers’ birthday parties with pizzas baked in our own wood-fired cob ovens, as well as corporate dinners and drinks, booked by companies such as Eurostar.Read More
This was the year that a number of our long cherished dreams came to fruition, in large part through the interest and creativity of our young Generators and the generous support of our business collaborators. It was a big year for all things food related, writes Jane Riddiford
Two of the Generators Melanie and Gabrielle dreamed up the idea of having a Skip Garden cafe over a number of weekends in the Summer. With the support of a mentor from Herbert Smith Freehills LLP a business plan was drawn up and a funding pitch prepared. About the same time, Argent the King’s Cross developers offered to support us to create a food selling hatch that faced out into the public domain behind the Skip Garden which enabled us to keep the kitchen running and food selling during the week. Branding agency Karmarama worked with the Generators to create the identity and marketing materials for the cafe ... laid back and local.Read More
Being given the opportunity to run the Skip Garden Kitchen’s bicycle made for the ideal summer! With the help of generators, we literally brought a piece of the Skip Garden out to the public in sunny Granary Square, right beside the food stalls run by KERB and the fountains where children and parents cooled down under the scorching sun! It wasn’t always easy, but with every week we tried out new food to sell and figured out what did and didn’t sell well in addition to trying out different ways in which we could make the most of our visibility in the square.Read More
In the dark cold winter months, there is nothing better than gathering around the fire telling stories and eating heart-warming food or getting a tray of freshly baked goods out of the oven to taste whilst still warm... especially when you have made it yourself! On Thursday afternoons,9 students from Mount Carmel and EGA made their way from school to the Skip Garden to take part in the Junior Chef Club, supported by 2 of our Senior Generators, Kaine and Kira. We wanted for the Junior Chefs to not only learn how to cook amazing food, but also to learn about themselves, how we are all connected to other things around us, where our food comes from and our role in helping plants grow.Read More
The Dutch – dontcher just love em!
Notwithstanding our impressive Programme Director Nicole Van den Eijnde I’ve a new Low Countries hero, Marc van Rijsselberghe. For those of you that didn’t see the article in The Observer on 19 October 2014 ‘Humble spud set to start a world food revolution’by Tracy McVeigh I thought I’d better enlighten you, writes Paul Richens.
I find this story a vindication of my disdain for GM production methods and an affirmation of working with nature.Read More
Well the first kitchen notes from a new team at the Kings Cross Skip Garden...we should probably introduce ourselves. Andrew and Sadhbh are heading up the kitchen team. Sadbh splits her time between cooking for the lovely people at Karmarama, the branding agency that we collaborate with, and the Skip Garden whilst Andrew can be found at the Skip garden on Tuesdays, Wednesdays and Thursdays. Do pop in to see us and have a chat next time you’re in Kings Cross.
Although the last six weeks have been a whirlwind of impressions for both of us, we’ve spent the time wisely; cooking all of the fantastic produce that has been coming out of the garden, getting to know some of the people connected with Global Generation and learning more about the work that the charity does with youth leadership.Read More
Thanks to the Heritage Lottery Fund, Global Generation are exploring a new (and at the same time, very old!) project. We have been working with the Universe Story for quite some time now and are now bringing it to life in a different way, writes project assistant Raiesa Choudury.
'Stories for a Better World' encompasses traditional creation myths alongside the Universe story, using the plight of the bees as an ignition for the project.Read More
“Leap like a tiger, walk like a tortoise” is one of my favourite ever Buddhist phrases, and can apply to so many things we do - requiring a burst of courage and then lots of tiny steps and steady growth, to move on to making that first leap worthwhile. Throw the seed, then let it germinate in its own time, writes Susie Moss.
It took a giant leap to begin working with Global Generation in 2012, and now it’s taking a big leap to leave.Read More
I’m very excited, and sad, to be advertising these two new jobs available for some lucky people to join Global Generation. Excited, because I know what a wonderful experience lies ahead for the new chefs, and sad, as it signals the end of my happy time here, writes Susie Moss.
I’m moving abroad for a year, and am leaving a kitchen, a team, a garden, and a job that I love. Thinking about my experience over the last two years with GG brings forth an excessive amount of cliches! ‘Never a dull moment’ being one very apt one.Read More
We’ve had a month of new food and new faces in the kitchen, just in time for all the big events we have coming up to celebrate our ten year anniversary, writes Global Generation Chef Catherine Forrester.
We’re delighted to welcome two new kitchen interns, Harriet and Veronica. We were only planning to recruit one person, but they were both so brilliant we just couldn’t choose! They’ve already made themselves invaluable, helping to create some amazing pizzas in our new wood-fired pizza oven at an event in their first week.Read More
Eco-blogger Little Outdoor Kylie describes the Kings Cross Skip Garden as "The (Eco) Friendliest Green Space in London" and we're delighted to take that accolade!
Kylie's article includes lots of recent photos of the Skip Garden and Skip Garden Cafe and she describes how much she enjoyed the vibe of "this little paradise" and her "epic dessert".Read More