People come to the daily drop-in centre not just for food, but also for a warm shower and hair wash, a visit to the barber, to use a computer, get help with paperwork, to have a nap somewhere quiet, take part in craft activities or have a chat with the other rough sleepers or socially vulnerable people who use the centre as a refuge.
As official partner of Food for Soul, members from the Grundig team went to lend a hand with lunch service on Monday 3rd December. Giving up his time to cook lunch on the day was two-Michelin starred, Australian chef Brett Graham from The Ledbury. Brett was already busy preparing the dishes when we arrived surrounded by regulars prepping and getting ready to tackle a constant stream of washing up. We were set to work wiping down chalk boards and writing out Brett’s menu for the day – a starter of chestnut soup with mushrooms and truffles, main course of guinea fowl leg with dried apricot served with parsnip cream and green vegetables, followed by a dessert called Chrismess – sponge topped with sweet mincemeat and cream, served with mince pie ice cream and clementines.
We then set the tables with cutlery, water and baskets of bread. In between courses we took away the empty bowls and plates, topped up the water jugs and had a quick chat with the diners while taking their orders for tea and coffee. Everyone enjoyed their meal and several people even went and spoke with the chef afterwards to tell him how delicious the meal was. We were busy from 11.30am until around 3pm when it was our turn to tuck in to what was left – an amazingly nourishing lunch on several levels.
It was a memorable experience being able to give something back to others that will stay with us for some time to come. To learn more about volunteering at Refettorio Felix, please visit: https://www.refettoriofelix.com/get-involved/volunteer/