Cherwell Larder hosted a Ready, Steady, Cook challenge between Oxford United and 1 regiment RLC (Royal Logistics Corps) this afternoon where two of Oxford United’s staff members (Head of Operations & SLO Andy Taylor, and Business Development Manager Peter Rhoades-Brown) were put to the test to cook meals for up to 80 people.
The event was to raise awareness around food waste during Oxfordshire’s Great
Big Green Week and to help encourage people to reduce their carbon footprint
within their communities.
Both teams did not know the ingredients they would be using until the unveiling,
before being tasked with cooking a pasta dish for the guests using items of food
that would have otherwise gone to waste. The guests then voted on whose dish
they preferred best.
The event was to raise money for the Cherwell Collective with a fundraiser also
taking place on the day, to ensure as many people as possible can benefit from
the larder as they begin to enter the winter months ahead.
Andy Taylor said:
“Emily, the organiser of the Cherwell Food Larder asked us to get involved in the day to celebrate the amazing work that they do at the Exeter Hall in Kidlington, which we have supported for a while now.
"It was great to be invited to take part in what was a fantastic day and we'd love fans to think about food waste and how they can help projects like the Food Larder."