Fullers Chefs cook for the Community

Fuller’s chefs recently turned surplus ingredients into a delicious three-course meal for people in need at the community kitchen Refettorio Felix, marking the beginning of an ongoing community collaboration.

On 9 November chefs taking part in the Fuller’s Chefs’ Guild Level Three Scholarship Programme cooked at Refettorio Felix at St Cuthbert's, a drop-in centre and community kitchen in Earl’s Court that uses surplus ingredients to provide lunch for people in need – including rough sleepers, homeless and people with mental health and substance misuse problems.

Fuller’s Catering Trainer, Craig Parsons, said: “We wanted to get involved with a community project and thought this was a great way for team members to give back, while also providing the chefs with learning and development opportunities. It’s something we would like to do much more often.”

Fifteen Fuller’s chefs helped with the project which began with preparations at 7.30am to serve a three-course lunch to about 80 guests by 12.30pm.

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