Using food to increase confidence at a centre for people affected by brain injuries.
Try chef Kate’s Banana & Chocolate Chip Loaf recipe.
In a café next to the canal in Dalston East London, Kitchen Projects Coordinator Kate de Syallas cooks up organic lamb tagines and tomato and ricotta frittata. The dishes are for the daily lunch club at Headway East London, a centre for people whose lives have been drastically affected by brain injury, while the dishes are all made with ingredients that have been saved from waste by FareShare.
Chef Kate in the Headway East London
Each week Kate devises an impressive menu based on the fresh meat and vegetables that arrive in the weekly FareShare delivery. The lunch club brings nutritious and diverse food to people attending Headway East London, food that they would not otherwise have access to, as well as creating a sense of community.
Food from FareShare is used in cooking classes. These sessions can help people regain their confidence and their quality of life, complementing the therapy and creative activities also on offer.
Kate says: “A brain injury will have a huge effect on an individual and the impact can be incredibly wide ranging – some of our beneficiaries are physically able but struggle emotionally, while some suffer from the physical impact of their injuries. For many, following a brain injury they struggle to find a new role or a place where they belong. The Headway East London community can provide this sense of being.
“Since working with FareShare, our food budget has halved – savings that we can put back into the pot in to expand the services that we offer.”