An insight into our London kitchen operation!

The kitchen operates to a whiteboard to do list. Our volunteers come in and wash, chop and prepare the days menu. Absolutely no previous cooking experience is required. The kitchen team leader for the day will be on hand to offer guidance and also plenty of tea!

We try our hardest to ensure that all our food comes from sustainable sources and have partnered with several charities such as the Felix Project.

Once the food has been prepared, our distribution teams arrives to the kitchen to collect the food before heading out to one of several distribution sites across London.

Alongside distributing food we we offer hot drinks and an opportunity for the local community to come together and have a chat.

Our new London kitchen!

Our new outreach kitchen in London is ready to go!

Just before Christmas we had to uproot for our home in Camden and start fresh in a new building, all within a few days.

Thanks to the help of a dedicated team we managed it and were back serving without missing a day - check out co-founder Paula's guided tour to see the new site!

We still have work to do though and still need your help - please donate what you can and help us serve those who need us as the temperatures drop.

Support us here: https://www.justgiving.com/campaign/Londonkitchen

VEGAN MAYONNAISE for ETHIOPIAN OTHODOX LENT

At Refugee Community Kitchen we believe it's important to serve culturally familiar food & condiments. It's currently Ethiopian Orthodox Lent, which means that some of the people we serve will eat vegan until April 18th. Our vegan mayonnaise has been going down really well - it's made of AQUAFABA a.k.a. chick pea juice!

Here's a recipe for you to try at home:

*2 cups Aquafaba

*2.5 cups veg oil (any flavourless veg oil will do)

*1.5 tablespoons lemon juice

*1.5 tablespoons white wine vinegar

*2.5 tablespoons dijon mustard

*pinch of salt

Put all the ingredients (expect for the oil) in a bowl and combine with stick blender. When combined, slowly but steadily add the oil, making sure the blender is sucking in some air, so that it gets foamy, and eventually goes white. Keep adding oil until it will stick to a spoon without dripping. Now add more salt, mustard, vinegar to taste, or get creative and add chili or garlic!