Revisiting Global Generation's History - 2013

Revisiting Global Generation's History - 2013

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

Nov 2014: Notes from the Garden Shed

Nov 2014: Notes from the Garden Shed

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

Revisiting Global Generation’s History - 2008

Revisiting Global Generation’s History - 2008

Developing Global Generation has often felt like we were following a map that was being uncovered through the great people we met along the way, writes Jane Riddiford.

It was through Arthur Potts-Dawson of Acorn House restaurant that we were introduced to King’s Cross-based branding agency Wolff Olins.

Design Director Bethany Koby and Building Manager Stuart Robinson wanted to involve the staff in growing vegetables for the Wolff Olins kitchen as a way of stimulating a hands-on understanding of sustainability throughout the company, which in turn would trickle down to their clients.

Read More