Oct 2014: Notes from the Kitchen

Oct 2014: Notes from the Kitchen

The last month has seen the Skip Garden's presence at brand agency Karmarama evolving, as we've been asked to take on a few more hours on Tuesdays to do the baking for tea times. We're also getting the food waste and recycling situation in the kitchen up to scratch, sourcing more organic produce all the time, and sourcing organic and free range meats and MSC certified fish on the odd occasion when meat is on the menu there, writes Global Generation's Chef Sadhbh Moore.

We promised to bring the Skip Garden to Karmarama, so that's what we plan to do, not just in our menu and flavours, but in our ethos too. With over 150 scones made for one 4pm staff tea party, it was clear they were a bit of hit when only crumbs remained on the plates by 4.05pm!

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BTEC Businesses Ready to Launch

BTEC Businesses Ready to Launch

Last month, I had the pleasure of being a judge in a Dragons' Den for our Business and Sustainability BTEC students. The event was kindly hosted by branding agency Karmarama in their wild and wonderful head office in Farringdon, writes Jane Riddiford.

Students had made the most of the potentials offered by having lessons in the Kings Cross Skip Garden. All four business groups applied their creative juices to the range of things that can be found and produced in the middle of a construction site, especially when plenty of volunteer help is on hand.

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