QUESTERS SKIPS LAST YEAR CLIENTS’ CHRISTMAS PARTY IN FAVOUR OF UK FOODCYCLE'S FUNDRAISER ADDRESSING FOOD POVERTY AND SOCIAL ISOLATION
Postponing the traditional Christmas party last year, Questers has partnered with a UK charity FoodCycle in sponsoring a really unique and inspirational Mardi Gras feast.
Friends and partners of the company were hosted by Questers and FoodCycle on February 27th at Carpenter’s Hall, London.
Together with FoodCycle, we were able to present a unique evening of revelry and celebration in the company of seven of London’s finest chefs whom we brought together to cook an incredible seven-course feast.
Each chef created an exquisite course using only surplus ingredients which would have otherwise been wasted. This was a truly once-in-a-lifetime opportunity to experience dishes created by seven of the finest chefs, all in aid of FoodCycle and their noble cause. Dishes were created by FoodCycle’s Patron Giorgio Locatelli of Locanda Locatelli (one Michelin star), Claude Bosi of Hibiscus (two Michelin stars), Bruce Poole of Chez Bruce (one Michelin star), Cyrus Todiwala OBE of Cafe Spice Namaste, Anna Hansen MBE of the Modern Pantry, Ben Tish of Salt Yard, and renowned chocolatier Willie Harcourt-Cooze of Willie’s Cacao.
Center of the yesterday night’s event was the live auction with prizes and other fundraising rounds which guests were able to bid for during the feast. Thanks to our board members we made significant contribution also in this part of the evening.
All profits from the event are going directly towards supporting Foodcycle’s activities tackling food poverty in the UK.
FoodCycle, a UK charity that combines volunteers, surplus food and spare kitchen spaces to create tasty, nutritious meals for people at risk of food poverty and social isolation.
FoodCycle runs volunteer-powered community projects across the UK – working to reduce food poverty and social isolation by serving tasty, nutritious meals to vulnerable groups. Since they started cooking in May 2009 they have served over 80,000 meals, made using 85,000kg of reclaimed surplus food (the equivalent saving of 382,500kg CO2 emissions) by network of 1,200 volunteers.