Six days a week
When energy bills rose, more people came to our kitchens to stay warm as much as to eat. Two kitchens moved to six-day opening from November to March, with volunteers covering the extra shifts.
Warm spaces, real conversations
Longer opening hours meant longer conversations. Advice sessions at the kitchens were booked out most weeks, and many people who came for lunch went on to join a course or ask about mentoring for a son or daughter.
The year in numbers
We served 365,200 meals, above our target of 350,000 and 21.1% more than the year before. Volunteer hours across all programmes rose to 16,900, led by kitchen shifts.
