Great to cater the NatWest SE100 Impact Pioneer Awards 2026 at the iconic @bandonthewall yesterday.
The event celebrates people and organisations making a positive difference to communities across the UK.
Congratulations to all the winners and nominees, and thanks everyone for a brilliant evening 💚
@pioneers_post@natwest #SE100 #Pioneers100
Looking to take on a new cooking challenge? Chef Alastair shows us how to make homemade tortellini from scratch.
This works with a variety of fillings and sauces.
DOUGH RECIPE
200g ‘00’ pasta flour
110g egg yolk
Put your flour in a bowl and add the yolks. Combine - or blend if you have a food processor - until it looks like breadcrumbs.
Turn the dough out onto your work surface and begin to bring it together. If your dough is a little dry, wet your hands with water and continue to work the dough together.
Knead until you have a smooth dough (this will take around 10 minutes), wrap in cling film, and chill for at least 30 minutes.
TIPS
- If you’re making tortellini, make a few at a time and keep the remaining dough wrapped. If your pasta dries out too much, it will crack and rip when you come to shape it.
- Ravioli is an easier shape to make - follow the video until you get to the part where you cut out a semi circle and instead cut it into a squares/rectangles.
- A smooth filling will be easier to work with - anything sharp or hard might tear the pasta dough.
- If you’ve made too much dough, it will last well in the fridge in an airtight container for 3 days.
Let us know what filling you'd go for and what Alastair should cook next!
Join our team!
We’re hiring an Events and Bookings Manager.
It’s an exciting time to join what we’re building. We’re catering more events and working with more community partners than ever, with big plans to continue to grow our impact.
We’d love to hear from confident and organised people with experience in events, hospitality, bookings, or account management.
And importantly, you need to be passionate about sustainability, ethical business and social impact.
If that sounds like you, we’re offering a chance to be part of a supportive and collaborative team who are committed to making a difference. We love a team social, and we’ll give you the support you need to progress.
Find out more and apply via link in bio.
What's in Season: May 🌱
Seasonal haul one of the team picked up at @unicorngrocery yesterday.
Brown, lion’s mane and oyster mushrooms, leek (late season), little gem lettuce, radishes, and spinach - all grown in the UK.
We love shopping locally and seasonally wherever possible, because:
💚 You get more nutrition and flavour from food harvested at peak ripeness
💚 It’s often cheaper
💚 You’re supporting local growers
💚 And it means less food miles, lower carbon footprint, and less intensive farming methods that force food to grow year-round
Not pictured but great right now: asparagus (get it in season while you can!), basil, coriander, elderflowers, new potatoes, morel mushrooms, mint, parsley, rhubarb, spring greens, spring onions, watercress
And, towards the end of the month, strawberries 🍓
SMALL SOCIAL ENTERPRISE OF THE YEAR 2026!
Thank you @selnetltd for a special evening celebrating the difference social enterprises are making in the region.
It meant a lot to be recognised for our work to eliminate food waste and food insecurity through our ethical catering operation.
Congratulations to all the winners and nominees 💚
#SelnetAwards
Every day is Earth Day at Open Kitchen 🌍
But today is an important reminder to think about our impact.
Our Power, Our Planet is this year’s theme, focusing on how progress is built through everyday action.
Topics like climate change, global warming, ecosystem damage and food insecurity can feel overwhelming. It’s easy to feel like we aren’t doing enough, or the problem is too big and we don’t know where to start, or to wonder if our actions will make a difference.
Earth Day 2026 isn’t about an all-or-nothing approach, or the one correct way to live more sustainably. It’s about creating community and pushing for change together.
Everyone can get involved, in a way that is meaningful and manageable for you.
Follow @earthdaynetwork to find events near you and tips for simple ways to help the planet every day.
#ourpowerourplanet #earthday2026
Every week, perfectly good food gets pulled from supermarket and restaurant supply chains.
Not because there’s anything wrong with it, but because there’s simply too much of it.
We're sharing some of the most common items we intercept and what we do with them.
This week, broccoli, onions, Brussels sprouts, parsnips, cabbage, and celeriac become a spicy, kimchi-inspired slaw.
Follow for more behind the scenes of how sustainable and ethical catering works.
A room full of people who are serious about doing business better - exactly our kind of thing!
We catered this morning’s Better Business Breakfast. It’s an event that brings together people leading businesses with purpose and with consideration of their social and environmental impact.
Thanks for having us @the.betterbusiness.network and @xandwhyspace 💚💚
Bad news, and good news.
Recently, all of Emmeline’s Pantry’s tools were stolen. As a small charity, this was really upsetting and a significant setback for the team there.
Through our fundraising initiative, Menu for Change, we were able to help by purchasing them a range of replacement tools and equipment.
Emmeline’s Pantry is a women-led charity in Manchester, providing women and their families with essential items from food to toiletries, clothing and baby equipment.
Their mission is to create a safe space where women can find hope, support, and empowerment to rebuild their lives.
We’re proud to be partnered with them and to see the real community impact initiatives like Menu for Change can have. You can learn more about supporting them here: @emmelinespantry
