Kentish Town City Farm celebrate kitchen windfall after national prize win
PUBLISHED: 09:52 21 June 2018
Kentish Town City Farm has won £5,000 worth of kitchen equipment, including a brand new oven, after its field to fork community project was awarded a national gong.
The farm won the top prize from the Community Kitchens fund, which is run by kitchen appliance manufacturer Stoves.
The competition was decided by a public vote which saw more than a thousand people vote for the farm’s project,
As part of the initiative, nutritionist Nureen Glaves runs a cooking class for children and families at the farm. She told the Ham&High: “It means we’ll be able to do so much more. I’m so psyched to bake — it’s been almost impossible with this rusty oven.”
“We try to make recipes from all over the world and things that are gluten and dairy-free and make it really easy for parents. We’ll make enough for them to eat or take home so they don’t have to cook later.”
Shelan Muhammad takes her two daughters, Sonya and Sara, to the class regularly, and they both love getting stuck in. When I visit, the group are making a Malaysian curry, roti, and a rhubarb and ginger crumble, and all of the kids are employed in kneading dough and preparing ingredient. Sara, 11, said: “It’s great because I really like cooking. I’m really proud of the things we’ve made.”
Hazel Ampadu has only just started taking three year-old Shay to the classes, but she said learning about food and cooking in a relaxed environment has made a huge difference.
She said: “He doesn’t eat much at home, but when he’s here he looks so much better. It’s helping him loads to see his food being made.”
Gus Alston is CEO of the farm. He said: “It’s going to change everything we do and reach hundreds of people in Camden.
“Our old equipment is failing, and the kitchen oven is over 11 years old. We have had wonderful support from the community in helping us win this, and that’s something we’re very proud of.”
Mel Chamberlain, who also works at the farm, added:
“Christmas has definitely come early. Thank you to Stoves from the bottom of our giant saucepans.”
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