A unique dining event hosted by Kendal’s Waste into Wellbeing project and Kendal College has proved that delicious, high-quality meals can be created entirely from surplus food.
The 50-seat dinner, which sold out in one day and with 30 on a waiting list, also raised £2,252 for Waste into Wellbeing. This volunteer-led, surplus food redistribution initiative brings people together around good food. The money will go towards an accessible lift for their Eddington base.
Last week’s dinner (Wednesday 12 February) also tested the skill and resourcefulness of the college’s chefs and hospitality students. They created a menu in 90 minutes, based on ingredients delivered at 1030am, and by midday, the chefs were preparing a three course meal for guests arriving at 7pm.
Diners started with a tomato and basil bruschetta, with an aubergine relish, pesto, and pine nut dressing. This was followed by a main course of chestnut mushroom arancini, butternut squash purée, roasted root vegetables, and sweet potato crisps. To finish there was chocolate mousse and raspberries.
Stacy Hurley, Development Manager at Waste into Wellbeing said: “Ninety-five percent of the ingredients were sourced from surplus food from local food and drink businesses, plus items donated by McClures. Welcome drinks were provided by Carnforth based EWGA Wines, with Floristry by Carmen. Other businesses we would like to thank are Marks and Spencer who provided soft drinks, Asda and Castle Crockery who donated tableware, Shortridge Laundry supplied table linen, Tybookings facilitated the online bookings and Ian Wood photographed the event. It was a true community effort.
“The students rose to the challenge very ably and also learned how big an issue food waste is. The feedback from guests shows how much they enjoyed the whole evening. It was a team effort involving 12 students, six chefs and six front of house, five members of college staff and six people from Waste into Wellbeing,” added Stacy.
The event is part of a wider initiative by Waste into Wellbeing to highlight the importance of food sustainability and the impact the project is having. Speaking at the event Stacy Hurley said that in 2024 WIW had collected 40 tonnes of surplus food, creating almost 2,000 meals for the café and Lunch Bunch. They also fed 600 people at events, shared 6,500 bags of food through their larder and made carbon savings equivalent to a petrol-car traveling 640,000 miles.
“We hope this event showcases just how much can be done with surplus food, so it doesn’t go to waste,” said Stacy. “Next, we’ll be challenging Kendal’s community to tackle food waste in their own homes. We’ll be launching a series of cooking events and meals to inspire action,” she added.
To stay updated on upcoming events and join the fight against food waste, visit https://wasteintowellbeing.org.uk/.
Images by Ian Wood.