On Friday, 7th September, we invited the city to an evening of feasting, community and music in one of Bristol’s most well-known locations, the Bearpit.
Over 250 people attended the banquet, a collaboration between FareShare South West and The Bearpit Social, and gathered together to share a Moroccan feast made entirely with surplus food from the warehouse.
With the help of our amazing food hero volunteers we transformed the Bearpit, with long benches lining the centre of the circle, and decorations to make it a real celebration. People from all backgrounds joined in, sharing food, stories and laughter together.
Guests bought tickets for each of the two sittings, and food was free to anyone who couldn’t afford it meaning the event was truly open to all. FareShare South West volunteers worked together preparing food and serving attendees from the double decker bus that stands in the Bearpit.
The entirely vegetarian menu was designed and cooked by by fantastic Chef Simon Green of the Bearpit Social who said. “We’re in between times here at the Bearpit, so it’s really great to use the space for something like this, where everyone gets to come and enjoy eating together”.
On the two course menu was delicious Moroccan spiced vegetables, pilau rice, potaoes, salad from Grow Bristol and that Bristol favourite, hummus. Dan, who’d come down to support the event said “I can’t believe how good this food is, to think it could have gone to waste, I would’ve paid £15 quid at a fancy market for this kind of meal!”
The complimentary dessert of mango coulis, raspberry and yoghurt topped pastry, filled what tummy room we had left, whilst the evening’s entertainment of spoken word by Hugh Rose– An ode to wonky veg! went down a treat. The Malthouse Jazz Band filled the air with sophisticated tunes, often stopping passers-by to steal a quick dance.
Once the street lights came on, and evening moved into night, it was time to pack up and let the usual Friday night service resume at the Bearpit. A wonderful evening was had by all, so watch this space for more events like this.
With thanks to The Bart Ingredients Company for their donation of top quality spices for the event, and to Vegware for their generous donations of compostable cutlery and crockery for the evening- making the event truly waste-free.
