Great work from the whole team this week, with a special mention to the newcomers, who got stuck in straight away and made a fantastic contribution. Despite a disappointing surplus donation, the team pulled together and delivered a warm, welcoming service for 21 guests. Their teamwork and positivity ensured that everyone was well looked after.

The menu was a real treat: Onion Bhajis Tomato & Garlic Pasta Vegan Chocolate & Banana Bread with Peanut Butter & Rosemary Flowers

As an added bonus, guests were also served fresh squeezed Clementine Juice. A brilliant example of creativity and dedication, even when resources are tighter than hoped.

Harry, Zaeem & Lindy turned out to help deliver hot meals prepped by JAGS foundation. Thanks to Harry for completing his first mission and taking on the cycle to Stockwell to make deliveries while Lindy & Zaeem walked down to Brixton.

Well done to everyone involved this evening. Although it was a quieter service with 14 guests, the team performed brilliantly and delivered a fully vegan menu, showcasing creativity and teamwork throughout.

An impressive highlight of the night was the use of pumpkin in every dish. The menu featured bubble and squeak with pumpkin purée, followed by roasted pumpkin with mash and garlic romanesco. Dessert rounded off the meal perfectly with a classic pumpkin pie.

A great example of making something special regardless of numbers!

Another great evening of service, and a huge well done to everyone involved. The team welcomed 22 guests in total and served a delicious, well-balanced meal that was clearly enjoyed.

The menu began with bean and Quorn tacos, served in handmade tortillas. This was followed by Quorn chicken with mash and slaw as the main course. Dessert featured poached pears with custard and chocolate sauce, and guests were also treated to a bonus strawberry and banana milkshake, which was very well received.

The team welcomed 19 guests and making excellent use of a generous donation of surplus food. Guests were served Quorn chicken cheeseburgers in homemade buns, accompanied by onions, salad, mustard, and a garlic dressing. This was followed by a hearty ratatouille for the main course. Dessert was a highlight, featuring banana pie with toffee sauce and acai sorbet.

The evening ran smoothly from start to finish thanks to the hard work, teamwork, and enthusiasm of all the volunteers involved. A huge well done to everyone who contributed.