Sustainability is very important to us. All our workshops discuss seasonality and how you can be more sustainable in the home. We promote these values to live in an eco-friendly way:
- Eat plenty of vegetable based dishes
- Buy well sourced fish
- Buy local and seasonal
- Buy straight from the farmer
- Buy fruit and vegetables with as little packaging as possible
- Buy organic where you can
- Recycle and reuse
We ask that you come to ‘Rachel’s Kitchen’ using public transport wherever possible. We are a short walk from East Finchley station (Northern Line). We can also be reached by a number of bus routes including the 102, 143, 234 and the 263
There are parking restrictions during the week and parking is limited, so we actively encourage you to take public transport wherever possible. You can plan your journey using the TFL’s Journey Planner. If you need any further assistance with getting here, please do not hesitate to email us.
We care passionately about good quality food and all food is sourced locally wherever possible, usually within walking distance from the kitchen.
- All eggs are free range
- Fish is from a fishmonger who source from sustainable fisheries and distributors
- Meat is free range or organic
We buy local wherever possible helping to support local businesses; Many of our ingredients are sourced from:
- Tony’s Continental, East Finchley High Road
- Graham’s Butchers, East End Road
- A Scott and Son Fishmongers, East Finchley High Road
- Campell and Syme Coffee, Fortis Green Road
We aim to recycle as much waste as practically possible; packaging like paper, plastic, cardboard, tins and glass are all recycled.
All food prepared as part of the sessions is eaten, kept for future meals or where appropriate taken away by the participants. Any food waste is composted, or where not appropriate for the compost bin, disposed of via an alternative.
We keep printing and photocopying to a minimum and only distribute double-side copies and/or use of scrap paper whenever possible and appropriate.