A host of Wales’ top chefs are working together to transform the nation’s relationship with food.
With the diet-related disease bill for the NHS mounting on a daily basis, changing people’s relationship with food for the better by tapping into the pleasure of working together with raw, fresh ingredients has never been more important.
Now, Cegin Y Bobl (The People’s Kitchen)is a new charity which looks to bridge that gap – the brainchild of seasoned restaurateur and broadcaster Simon Wright and food writer and historian Carwyn Graves.
Building on the success of a project in Carmarthenshire called Cook24 – which has seen hundreds of schoolchildren embark on a series of six-week food discovery courses hosted by some of Wales’ top chefs – the project also saw former food bank users develop the skills and confidence to cook for themselves for the first time.
Cegin Y Bobl‘s aim now is to scale and replicate this success across Wales, tapping into the existing resource of talented chefs that exists in every county.
According to restaurateur and founder Simon Wright, “…this is what we have been crying out as a society for…. if we don’t tackle these issues around food head on now – health, local supply chains, jobs, nature – then when? This is about tapping into the passion and skills that already exist out there in every community to make a real difference in a way that Government can’t.”
Cegin Y Bobl is now fundraising so that its work can be rolled out across Wales – you can find out more and donate by visiting www.ceginybobl.co.uk.
