Community Kitchen for Hovingham and Slingsby 

Community Kitchens are running successfully in Malton/Norton and Pickering providing a free, freshly prepared meal once a week to residents who are particularly impacted by the current challenges with the corona virus. 


From May / June 2020, a "Community Kitchen" will prepare a fresh meal once a week, free of charge, for those in need in Slingsby and Hovingham and the surrounding villages. Please spread the word. The kitchens are supported via donations and funding from NYCC. With the support and thanks to our very own Tony (Finn), The Worsley Arms will provide their kitchens for use by the Community Kitchen chef and Fiona Farnell from Slingsby is co-ordinating the Community Kitchen.  

Do you know of anyone, either in Hovingham or the surrounding villages, who you think might benefit from having a freshly prepared meal delivered once a week? (See eligibility below.) If so, please contact Fiona at fiona@beechtreefarm.net or on 07523 044447 with a name(s), address(es) and ideally a contact number(s) for the person/people receiving the meal(s). Alternatively, if you would appreciate a meal yourself, please contact Fiona.

 

Can you help with delivery? Would you or anyone you know, be interested in delivering the meals once a week on a Tuesday mid morning (pick up from The Worsley Arms)? If yes, please contact Fiona.
  
FAQs and Eligibility


1. Who is eligible? Individuals or households who are elderly, vulnerable, or currently struggling with time and / or money due to the coronavirus.

 

2. What kind of meals are they? The meal is a main course and typical "British food" e.g.,  shepherd’s pie, fish pie, sausage casserole etc. A vegetarian option is available if this need is known in advance. The meals are distributed chilled to the recipient for them to either heat and eat the same day, or freeze.

 

3. What about environmental health/health and safety? All meals are prepared in compliance with the relevant legal and best practice standards and are supplied in containers with clear labelling including allergens.

 

4. How are the meals funded? The meals are funded by donations.

 

5. How are the meals delivered? The meals are delivered by local volunteers.

 

6. How many meals are provided? It depends on demand. Typically up to 50 per week.
 

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