Ladles at the ready - Top chefs’ high-end soup for grassroots cause

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Soup Sundays stir support for Go Eco's food rescue mission

12-2 Each Sunday

Working in a soup kitchen isn’t every top chef’s career goal.

But for ten Waikato ladle wielders, its a highlight as they dish up hearty bowls of high end soup to back Go Eco’s food rescue operation.

A big queue outside Palate restaurant signalled strong support for the first of five Souperb Sundays. The fundraiser has a target to raise $10,000 by the end of the month through the sale of 400 bowls.

The money could fund crucial but hard-to-cover costs like truck fuel, insurance, or even part of a driver’s wages — the backbone of Go Eco’s food redistribution work.

“We’re really excited by the soup kitchen initiative,” said Go Eco chief executive Jo Wrigley.

“It’s exciting and tasty, and we’re really thrilled to see the queues last week. We hope people take advantage of it over the next four Sundays.”

Wrigley said the initiative couldn’t have come at a better time. As traditional funding gets tighter and demand grows, the grassroots support from Hamilton’s chefs is a welcome surprise.

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