Our Battersea Canteen was just a little bit special on Tuesday 13th June… we took over the London Cooking Project to create an evening of fine-dining for our Surplus Summer Supper Club as part of the Evening Standard’s London Food Month!
Our guest chef for the evening, Dominique Goltinger, created a seasonal menu, spontaneously from the ingredients of food surplus donated to us that day. We can certainly say Dominique creates delicious and imaginative food as well as nutritionally balanced! With the help of 5 dedicated volunteers, our guests enjoyed a creative, three-course vegetarian meal: as a starter, a summer salad with ribbons of carrot marinated in a citrus vinaigrette, for the main dish, fusilli pasta with charred, courgettes, mushrooms, aubergines, broad beans and peppers. To well round-off this dinner, our chef created a colourful and delicious dessert, made from a compote of raspberries and blueberries, a homemade, shortbread biscuit and caramelised apples. A mixture of volunteers, guests and some of our previous donors and supporter sat down together to enjoy a lovely meal together on a warm Summer’s evening.
Thanks to our partner Sainsbury’s for donating their surplus, our brilliant chef of the evening Dominique Goltinger and our wonderful volunteers, our guests had a really good time – and this is all we ask for.