Charlotte, our Social Impact Manager, and Romane from Finance recently went to visit a FoodCycle hub near King’s Cross in London.They have 29 projects across the UK, and their volunteers cook surplus food in space kitchen spaces to feed those at risk of food poverty and social isolation. We give them the money we get from the 5p bag charge... which really add up and make a big difference.
A message from Arta, a chef in our Prep Team who used some of the paid leave we offer our office team to volunteer…
This January I went to Costa Rica for 3 weeks to work with children from vulnerable backgrounds, orphans and kids that suffer from abuse. We did a two-week Christian summer camp called Camp Hope for them completely free of cost where they could come and just be children again. We did loads of fun things together like rock climbing, ropes course, water day, games, dance, music and many other things.
Last week at a ceremony in London, the Sunday Times 100 Best Companies to Word For 2017 list was announced. It’s always an important event in the COOK calendar, and some of team were there in person to see how we did in this, the sixth year we’ve entered.
Don’t boil or steam your vegetables before freezing; you’ll get much better results if you roast them (we use rapeseed oil, herbs and seasoning). Peppers, onions, aubergines, courgettes, squash, cherry tomatoes and mushrooms will all benefit hugely. Just 8-10 minutes at 180°c removes the excess water and concentrates their flavour.
On taster at your local COOK shop this week is a brand new dish: Basil & Mascarpone Chicken. Whole chicken breast marinated with lemon and garlic in a basil pesto and mascarpone sauce, with slow-roasted cherry tomatoes. It’s classic COOK: hearty, unpretentious and seriously tasty. It’s got so many fans in our Kitchen, it feels like we’ve been making it forever … and, to be honest, we’re kicking ourselves we haven’t been.
Meet Dale. Almost 20 years ago, he and Edward founded COOK. Back then it was just a two-man business and Dale did all of the cooking himself. He’s tasted every dish we’ve ever sold (and made a fair few of them, too), so he knows a thing or two about good food.
This week sees the launch of ‘Dish of the Dale’ where we shine a light on his favourite COOK meals … because, after all, he’s the go-to person for recommendations.
To kick off is a dish that was at the top of our very first menu: Beef Bourguignon. Until 18th September, if you pop into your local COOK shop, you’ll find it on taster so you can try it for yourself and find out what all the fuss is about.