How the Alchemic Kitchen is responding to Covid-19

In these uncertain times, the team at Alchemic Kitchen put our heads together and decided on how we could best utilise our resources to help our community; which resulted in putting the marmalade making to one side to focus on tackling potential food shortages in the region. We have been overwhelmed at the support we have received from chefs and restaurants over the last couple of weeks, their response has been fantastic and has aided the work we are doing to ensure people are being fed. We have received donations of food from places that have been forced to close as a result of government advice and have been turning it into hearty soups. We are working with partner organisations to then get the food to where it needs to be.

We have figured that we have the capacity to feed up to 250 people per week, providing there is an appetite for it, and we can get enough community partners involved to run the operation safely and within the guidelines set out by government.

That is a lot of soup to make over the coming weeks and months and so far we have either made or had donated:

Celeriac, Apple & Wild Garlic
Leek, Carrot & Fava Bean
Roasted Red Pepper & Tomato
Spiced Tomato
Thai Corn & Sweet Potato
Potato, Mushroom & Basil

However, this is just the beginning. We have received a fresh delivery of lentils, fava beans and split peas from Hodmedod’s and I am still working through a mountain of produce that has been donated to the cause.

My life isn’t just all soup now, though. I am also writing recipes that might be useful for people at home who are leaning on their store cupboard a little more than usual and we are also running a kitchen diagnostic on social media so if you need a little inspiration get in touch with us on Thursday’s by tweeting @AlchemicKitchen with the hashtag  #AlchemicKitchen with your cooking quandary and we will reply between 5pm-7pm.

Stay well,

Keenan Humble and everyone from the Alchemic Kitchen.