The session was enjoyable and rewarding. We learned new things during the activity and gained valuable experience. The group included new volunteers, and everyone was kind and cooperative, which created a positive and enthusiastic atmosphere. It was a beneficial experience for all of us, and we look forward to joining more activities soon.

42 guests had a fabulous meal with 6 Goodgymmers taking different reaponsibilities: food collector, cooks, hosts and pot washer, and making sure it was another successful evening.

On today’s menu was: Potato and parsnip soup with croutons to star; Pumpkin 🎃 and beetroot stew with herby potatoes for the main course, and to finish Yoghurt and fruit salad with crushed maltesers and cookies.

This evening we served 35 guests plus takeaways . It was great team work and effort from everyone as always- food collection team, cooking team, pot washer, hosting team , host and helpers/project leaders ❤️ We had some newbies too 🍁🍂 Lots of bananas 🍌 from surplus have been used for tonight’s yummy dessert.

Thank you everyone for making people around happy 😊

On today’s menu was: Starter 🍅 tomato and split pea soup Main Vegetable chilli , potato wedges & cream cheese dip Dessert Banana 🍌 in caramel sauce with cake and custard

It was a chilly evening, but this didn't deter 4 Luton GoodGymers from turning out to help with FoodCycle again.

Gill and Lucie were on the cooking team again, and while Lucie prepared a delicious filling of for the fajitas for the starter with a creamy dip on the side, Gill started on dessert. It's always a challenge when there is very little in the way of fruit and produce to make a dessert, but Gill had put by some chocolate spread a few weeks ago, and soon got thinking about what she could do with 5 packs of filo pastry and some cream cheese spread.

Omar and Neill were hosts with the most, setting up the hall and making sure the guests were welcomed and served their food with a smile.

It's always good to partner with the FoodCycle Family and and tonight was no exception.

What an amazing amount of work our team of 5 put in today to make the International Older Person’s Day Party a huge success! From 10.00 the team were on hand to set up tables and chairs, lay the tables with cloths and start preparing the food. As the guests arrived we were then detailed to serve teas and coffees and make sure everyone felt welcome. Gill was asked to give a short talk about or social missions. Then it was on to serving the sandwiches and savouries, helping with the bar and serving the most important part - scones with lashing of clotted cream and lots of tasty cakes. While the entertainment took place we helped to keep people topped up and started on clearing plates. One or two of us may even had joined in the dancing. As the afternoon drew to a close we all pitched in to clear the plates and cups and clear up the tables and chairs. It was 5 hour shift but we all enjoyed being part of such a joyous occasion.

Tuesday night is FoodCycle Night and once again a bevy of GoodGymers were there to ensure things ran smoothly. Gill and Lucie were in the cooking team and after getting everything want up were rather alarmed by the lack of food provided by the supermarkets. We had a lot of swedes but not a lot else to get started on. But after some creative thinking and the arrival of the rest of the kitchen crew a menu started to emerge using up many of our store cupboard items. Gill took the lead on making vegetable stew and dumplings while Lucie masterminded the tastiest wedges and cream cheese dip for a starter, and for dessert the others in the team made rice pudding (who knew you could make rice pudding with sushi rice?) with caramelised bananas. Sam arrived at 5 and was a whizz at keeping the pots washed and tidying up after us, and Neill joined the hosting team - being the host with the most he ensured our guests were given hot drinks on arrival and served their food restaurant style . Sam and Neill stayed on to clean up the hall and kitchen and leave everything in pristine condition. It was another great team effort and many of our guests gave were really appreciative.