On The Menu – 14th June 2017

We decided to go for a vexillology theme for this week and to name our courses with flag-based puns.

Starter: Tricolore Garlic Bread (Garlic Bread with Tzatziki and Hummus).
Main: “Bean” To Mexico (Bean Chili served in Tortillas and with a Salad).
Dessert: Banana Republic (Banana Fritters with Fruit Salad and Ice Cream).

A big thank you to all of our volunteers, guests and donators of food (Morrisons London Road, M&S Weston Lock, Sainsbury’s Odd Down, Sainsbury’s Green Park and The Fine Cheese Co.)!

2017-06-14 Three Course Photo

See more photos from our meal on the 14th June in our photo album.

On The Menu – 7th June 2017

The day before a snap election, our theme for the evening was an easy choice. A strong and stable choice you might say…

Starter: Suffragette Salad (Green Leaf Salad with Tomatoes, Potato Salad, Egg and Roasted Asparagus).
Main: Chili For The Many, Not The Few (Vegetable Chili with Cheesy Toast, Greens and Mushrooms).
Dessert: Rhubarb Means Rhubarb (Rhubarb Crumble with Whipped Cream and Berries).

A big thank you to all of our volunteers, guests and donators of surplus food (Morrisons London Road, M&S Weston Lock, Sainsbury’s Odd Down, Sainsbury’s Green Park and The Fine Cheese Co.)!

2017-06-07 Three Course Photo

See more photos from our meal on the 7th June in our photo album.

On The Menu – 31st May 2017

Starter: Vive L’Oignon (French Onion Soup with Cheesy Garlic Bread).
Main: “Here Cous Cous Cous!” (Trio of Summer Salads – Roasted Pepper Cous Cous, Green Leaves and Roasted Vegetables – with Frittata and Hummus).
Dessert: Anglaise Crème Anglaise (Bananas and Custard with Fruit Compote).

A big merci to all of our volunteers, guests and donators of surplus food (Morrisons London Road, M&S Weston Lock, Sainsbury’s Odd Down, Sainsbury’s Green Park and The Fine Cheese Co.)!

2017-05-31 Three Course Photo

See more photos from our meal on the 31st May.

On The Menu – 24th May 2017

The sun was out this week so we decided to celebrate with a summery theme!

Starter: (Sun) Burnt Bruschetta (Tomato and Red Pepper Bruschetta with Asparagus and Courgette).
Main: Golden Spanish Omelette (Spanish Omelette with Salad).
Dessert: (Banana and Blueberry Pancakes with Shortbread, Apple and Strawberry).

A big thank you to our volunteers, guests and surplus food donators (Morrisons London Road, M&S Weston Lock, Sainsbury’s Odd Down, Sainsbury’s Green Park and The Fine Cheese Co.)!

2017-05-24 Three Course Photo

See more photos from our meal on the 24th May.

On The Menu – 17th May 2017

Since it was National Vegetarian Week and all of our food is vegetarian our theme choice was rather easy!

Starter: Magnificent Mushroom Medley (Mushroom Soup).
Main: Carefully Crafted Curry (Veg Curry with Naan and Cauliflower Fritter).
Dessert: Fantastic Fruit Salad (Fruit Salad with Shortbread).

A big thank you to all of our volunteers, guests and donators of surplus food (Morrisons London Road, M&S Weston Lock, Sainsbury’s Odd Down, Sainsbury’s Green Park and The Fine Cheese Co.)!

2017-05-17 Three Course Photo

See more photos from our meal on the 17th May.

On The Menu – 10th May 2017

Following the French presidential election result we went with a decidedly Gallic theme.
It was also a special evening as our wonderful Finnish volunteer Helen is off on an Australian adventure! The Bath FoodCycle kitchen won’t quite be the same without you and we will miss you!

Starter: Presidential Pepper Bruschetta (Pepper and Tomato Bruschetta with Sweet Potato Spread, Avocado and Radish).
Main: Pommes De Terres Français (Cheesy Potato Bake).
Dessert: Oui Macron, Non Macaron (Chocolate Banana Cake with Pomegranates).

Merci to our volunteers, guests and surplus food donators (Morrisons London Road, M&S Weston Lock, Sainsbury’s Odd Down, Sainsbury’s Green Park and The Fine Cheese Co.)! Hyvää matkaa Helen!

2017-05-10 Three Course Photo

See more photos from our meal on the 10th May.

On The Menu – 3rd May 2017

During the week of the May Day bank holiday we danced around the Maypole (aka our kitchen table!) and cooked a three-course meal from surplus food!

Starter: Pommes De Terre-ific Soup (Potato and Carrot Soup with Garlic and Chive Bread).
Main: May Day Chili (Veg Chili with Coleslaw and Sauteed Mushrooms).
Dessert: May Day May Day Vote Banana (Banana Bread with Custard, Hazelnuts, Walnuts and Caramel).

2017-05-03 Three Course Photo

See all of the photos from our meal on the 3rd May.