The Big Arran Feast

The Food

We asked all food retailers, Arran businesses and households to forage through their cupboards and freezers for anything that is unwanted or approaching it’s sell by/use by date, and bring it along to Whiting Bay hall, where we have set ourselves the challenge of preparing an all day menu of snacks and baking followed by a feast in the late afternoon.

 

Variety xxxx

Fresh food xxxherbs xxx

The variety of donations was a challenge, but Chef Robert and his able assistants soon had control of the kitchen.

busy chef xxLynne prep xx

Sue xxzero waste week 1 097

Food was soon ready for our guests & visitors to enjoy.

cakes xxx

ready to eat xxx

A rolling menu from the kitchen offered something for everyone.

menu xxsoup xx

zero waste week 1 089

At the end of a very long day it was time for the volunteers left to clear up to eat. Chef even managed a 5 minute delicious dessert.

time for the volunteers to eat xx

So did we manage to achieve zero waste for all the donated foods?

Yes we did!

We selected foods with the shortest dates to use first.

The long dated non perishable foods have been donated to the Arran food bank.

Freshly made surplus soup has been frozen for bonfire night.

We were left with small quantities of surplus foods like tea bags & coffee which will be used at future events.

Eco Savvy would like to thank the following contributors for their generous donations of foods.

Brodick Co-op, Lamlash Co-op, Bay Stores Whiting Bay, The Glenisle Hotel Lamlash, The Village Shop Whiting Bay, Coast Restaurant Whiting Bay, and everyone who donated  food, jelly pans, jam jar and berries.

A huge thank you to you all , we could not have done this without your help.

We hope we have saved a large quantity of food from going to waste and that everyone involved had an enjoyable day.

Chef Eco

September 16, 2015