Catering for a global pioneer of sustainable banking AGM
- By Sonya Meagor
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- 11 May, 2016
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Triodos Bank are a world leader in sustainable banking with a mission to make money work for positive social, environmental and cultural change and on the 28th April, we proudly catered for their Annual General Meeting.
The event was held in the magnificent Victorian power station in Shoreditch, London at the National Centre for Circus Arts, a registered charity. Their work provides Circus Arts Higher Education, progressive training for under 18s and professional development for performers. The pictures will show just how successful and fun the prepping and cooking the day before to setting up and delivering on the day was.
We provided a finger food buffet for the Triodos Board of Directors…they enjoyed:
British asparagus tip and vinaigrette; crostini cups with minted pea puree; sweet corn fritters; mozzarella, basil and tomato stacks; tartlets with sauteed shallot, peppers and mushroom; smoked mackeral pate; Greek yoghurt with garlic and mint dip; carrot batons; olives; cornichons and fresh berry fruit kebabs.
Here we are busy cooking vegetarian and vegan dishes for the 450 AGM attendees!…
To serve at their tea/coffee breaks, our apricot and honey flapjacks were highly praised about how delicious they were!
Back to Eco’s kitchen to show off what else we cooked for the masses…
Chestnut mushrooms stuffed with fried shallot, stems of the mushrooms, garlic and lentils (a fantastic Vegan option) but most people enjoyed! As were our spinach and feta filos, cheesy choux puffs and wraps with chipotle bean spread.
With the AGM presentation over, we are all in place and ready for the food and bar service.
We had a lovely selection of organic red and white wines (suitable for vegetarians and vegans), along with organic lagers and soft drinks. Our trays of food ready to personally walk around and serve to attendees of the AGM and was thoroughly enjoyed.
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The Millfield theatre is home to eco cuisine and the events have been held here too for that reason.
OLIO (the food app) and NLWA (North London Waste Authority) CROPDROP (local Haringey boxed fruit/vegetable scheme) plus our very own Sonya Meagor (eco cuisine) are confirmed as our first speakers and we're For each event, we support a North London based charity related to the event theme - for this event we're delighted to collaborate with The Felix Project .
TICKETS
https://www.eventbrite.co.uk/e/sustainable-food-packaging-tickets-61490383392?aff=website
With less than two weeks until Christmas and the holidays nearly upon us, the shops are stocked with delicious festive treats and people are already stocking up on Christmas food fit for a feast or two.
But, just because it is Christmas doesn’t mean we should not consider what is in season and keeping sustainability at the forefront of our minds.
So, what is in season over December and the winter seasons in Britain? Well, thankfully many of the Christmas time favourites are favourites for a reason – they’re traditionally easily grown and sourced in the U.K. over winter. Cabbage, sprouts, potatoes and onions, celeriac, celery and carrots as well as parsnip and swede are all in season this time of year. Not forgetting chestnuts, beef and venison and even guinea fowl too.
So roast dinners with all the trimmings can be environmentally friendly! Of course clementines, pomegranates and dates are seasonal favourites too and these are obviously not sourced locally.
Whatever you buy and eat over the festive season, remember to consciously consume – making informed and conscious decisions about what you buy and eat.
In the lead-up to the Christmas break we enjoy hearty, warming foods, keeping us warm in the cold weather and suitably fuelled over this busy season.
We enjoy Rumbledethumps – for those who haven’t heard of it, it is the Scottish equivalent of bubble and squeak as it is often made with leftovers, though it isn’t usually fried. It is a lovely filling dish served as a side or when served with a nice piece of fish or chicken breast can even be a substantial main meal.
Rumbledethumps
550g large potatoes,
350g swede
60g unsalted butter
250g kale, finely sliced
1 small onion diced
Sprigs of thyme
25g cheddar cheese, grated
Preheat the oven to 180C/350F/Gas 4.
Peel and chop the potatoes and the swede and chop into large chunks. Next, boil in a saucepan tender. Drain and return to the pan.
Heat three quarters of the butter in a pan on medium low heat and cook the kale and the onions for a few minutes, until the kale is tender and onions lightly browned.
Add the kale and onions to the pan with the potatoes and swede then add the remaining butter and mash together. Season, to taste, with salt and freshly ground black pepper.
Place the mashed medley into an ovenproof dish and top with the cheese. Cover with a lid and bake in the oven for about 20 minutes, then remove the lid and continue to cook for a further 15 minutes, or until piping hot and golden-brown on top. Serve with fresh thyme.
What winter dishes keep you going in the lead-up to the Christmas break? Let us know in the comments.
