catering frenzies and pyjama-wearing crime-caper action!

This week: catering frenzies and pyjama-wearing crime-caper action!

If you read last week's blog, you'll know that when it comes to the fight to better the world with great organic cuisine, there's never a dull day! (If you didn't read the blog then it's not too late to, and it contains all kinds of info about the work we've been doing alongside the RSPCA, as well as a firm called DTV). This week we're just as rushed off our feet, but in that good knackered-but-satisfied way which always puts a smile on our faces.

Today is Tuesday, and as you read this we're bang-smack in the middle of catering for Asdan (Old Street CAN) – a not-for-profit organisation who run a series of courses on a vast range of subjects. Finding somewhere to park in London is never easy, but getting out early helps, and it's always worth it for good clients like Asdan. Tomorrow (Wednesday) we'll be helping out at Loman Street CAN. Lovely people, great food, and a relaxed atmosphere amidst the craziness of trying to do our best to make only premium food. Just the way we like it!

Actually, before we go any further, let's not just single Asdan out: Eco Cuisine is very fortunate to have only lovely clients, and they make it all worthwhile.

Now, back to what's been happening over this Bank Holiday weekend, and you can be sure it doesn't involve relaxation! What it did involve, however, was us working hard at the School of Economic Science. The only downside of catering here was that – as with all our jobs right now – we were only able to use Spanish asparagus; we like to use UK asparagus wherever possible, but the recent rain has made that impossible for everyone in the industry! Funny, when you consider we're at the tail end of a drought that should have made asparagus plentiful (note: actually it isn't very funny at all!).

Now we move onto what else is happening tomorrow: when 5pm comes we'll be serving-up sandwich platters to the London Wildlife Trust. This is much better than what has been going on with Sonya's van! In the words of Sonya herself, a woman never to sit back and watch criminals get away with things, several weeks ago, in a scene reminiscent of Cagney and Lacey, “I found myself gazing out of the window in the living room and saying 'that looks a lot like my van driving away...'. Well, you guessed it, it WAS my van driving away.”

Fortunately, Sonya and her friend – now in Mario’s car – managed to keep close to the van and, being all daring as we all know caterers secretly are, confronted the criminals there and then at some traffic lights! They got the van back in the end, but not without it being damaged; the Police are apparently chasing it all up, so hopefully we'll soon be able to fill you in on the conclusion of Sonya's crime-fighting capers! And you probably thought Eco Cuisine only did great organic food...

This week: helping the RSPCA, amazing stroganoff and gearing up for a wonderfully organic breakfast…

 

When we started Eco Cuisine it would have been easy just to go for the corporate market – we had the knowledge of good food behind us and knew that this was something of real interest to many companies. Except, we're all human beings, aren't we? And it's not all about the money! Which is why from day one Sonya and co have been involved in not only the food but the community and how good ethical produce fits in with it all. Here's a run-down of what we've been up to:

As you read this, we're in the midst of a serious feeding frenzy! Yes, that's right, from today (Monday) to Thursday of this week we're feeding as many as 96 people every single evening. And it's not just any old food, of course...as ever, we're supplying only the finest organic vegetarian food and asparagus is first on the list. We're talking things like delicious asparagus tarts and mushroom, new potato and leek stroganoff! Don't think for a minute that people are going to get bored, either, as we'll be alternating these dishes over the next couple of weeks before we move onto some stunning new ones. Oh, yes, we believe the word is yum.

Also starting today, of course, is RSPCA week – a great idea we support, which helps both raise money for the animals and up the profile of the businesses involved. Everyone wins.

Think this is it for Eco Cuisine this past couple of weeks? You’d be very wrong! All this is just the beginning of what we're up to – a frantic combination of running around while coming up with new ideas which tick all the boxes. Another thing we've been doing is catering for DTV – one of the number 1 firms who shoot ads for charities. With the Hong Kong office over for the day, it's true that we had some serious work to do, but work hard was what we did, and by the end of the morning we were getting great feedback on the fresh-fruit breakfast we'd delivered – a sumptuous mix of strawberries, melon, pineapple and kiwis, alongside fairtrade/organic croissants with jam and butter. Oh, and let's not forget the organic smoked salmon rolls and the particularly intriguing vegan apple and banana muffins...all this food-talk is making us hungry.

We hope you'll come back and visit soon!