Surplus Food Cook Off Event Raises Hundreds at Osborne Clarke

On 7th March 2019, we hosted a ‘Ready Steady Cook-style’ competition at Osborne Clarke’s Bristol office, raising over £500.

As part of our ongoing partnership with Osborne Clarke, which includes three months of fundraising activities, the cook-off saw two teams of Osborne Clarke employees go head-to-head in creating a three-course menu from ‘mystery surplus food boxes’. The teams chose their preferred items from the boxes, which were filled with a selection of products picked from our warehouse. Whilst the teams got cooking in the kitchen, other employees who attended the event enjoyed drinks, food and a live cooking demonstration from well-known St Monica Trust chef, Adrian Kirikmaa, who was also challenged to create a dish from a mystery box of surplus food.

After an hour of toiling over hot stoves, the two teams emerged with impressive dishes that wowed the formidable judging panel, made up of Chef Adrian Kirikmaa, head of Osborne Clarke’s Bristol office Peter Clough, and our very own Account Manager Zoe Williams.

Peter said: “What a brilliant evening. Not only did more of our people learn about the great work FareShare South West does to tackle food poverty, but they also enjoyed some fantastic food and entertainment. We certainly have some very talented cooks amongst us. The teams produced dishes which were genuinely of top restaurant standard and all from food which otherwise would have gone to waste. We can’t wait for all the other upcoming fundraising activities that are planned.”

We are delighted to be partnered with Osborne Clarke and have been working together with their team to make the most of our three months with them. Coming up, we’ve got an Osborne Clarke running team for the Bristol 10K, volunteer days in our warehouse and will end the whole partnership in style with a very special FareShare Banquet hosted by Bristol restaurant Yurt Lush.

Are you a business who is interested in partnering with FareShare South West? Take a look at our Corporate Partners page or email Phoebe Ruxton on

Over 3 million tonnes of the food that goes to waste each year is still edible

That’s enough for seven billion meals

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