GLUT CLUB

Starting this October we'll be running bi-weekly glut clubs, where together we'll process and preserve surplus food at the foodhall kitchen.

Find here some F.A.Qs if you wanted to come.

When?
The sessions will run from 5pm - 8pm. We'd prefer if you could come for the whole session as we'll discuss what to pickle/ferment at the beginning and a collective clean up at the end.

Where?
Sessions take place at Foodhall's new kitchen entrance 62 Brown Street, S1 4RF (opposite SITE gallery)

Parking?
Unfortunately we have no parking at this building there are a few onstreet pay and display parking spots.

There are bike parking spots on Brown Street or you could bring into the courtyard/space.

Food?
We'll provide a hot meal which is optional.

What should I bring?
If you have a GLUT of your own, feel free to bring along. If you have a knife that you like working with that's also fine. If you had clean jars you wanted to donate to the project we are also accepting these.  If you wanted to bring your own apron.
Otherwise everything is provided for.

Access
Foodhall's cafe space and courtyard is fully wheelchair accessible along with an accessible toilet. However the kitchen is up a short flight of steps and currently the kitchen counters aren't wheelchair accessible.

(We will likely split the group if over 8 people so there will be stuff happening in the accessible cafe space as well)

Takeaways
If you attend a GLUT club you will be able to take home some of your creations, however they may only be jarred a month or so later from the session so bare that in mind. You'll be able to pick up from foodhall when they're ready. In future sessions we will be jarring and bottling previous pickles :)

Cost
Like all things at foodhall we firstly want them to be accessible, there is no direct cost for anything but we will gratefully accept donations towards the project and the running cost of the space. This can be paid in cash.

Volunteering
Social Pickle is completely volunteer led so if you'd like to get more involved speak to one of the team or e-mail us and we can work out how