London

Food charity benefits from Gloucestershire cheese rolling race winner’s prize

Ava Sender Logan won the woman’s race in the annual Gloucestershire cheese rolling event. By Lynn Rusk, first published in the Evening Standard 5.5.25

The winning Double Gloucester was used by volunteers at Refugee Community Kitchen to prepare a meal (Lynn Rusk/PA)

The winner of an annual cheese rolling race in Gloucestershire has donated her prize to a food charity in London.

Ava Sender Logan, 20, who won the women’s race by tumbling down Cooper’s Hill in Brockworth last month, was racing for Refugee Community Kitchen, which supports displaced people in northern France and homeless people in London and Edinburgh.

The biochemistry student beat 25 other female contestants to win an 8lb (3kg) wheel of Double Gloucester, a semi-hard cheese renowned for its strong and savoury flavour.

Ava Sender Logan won the women’s race at the Gloucestershire cheese rolling event (Issac Tartaglia/PA)

Miss Sender Logan, who volunteers for Refugee Community Kitchen, said it was a “full circle moment” to see the winning cheese being used to help feed rough sleepers in north London.

Miss Sender Logan told the PA news agency: “It’s a full-circle moment. It’s really sweet. The cheese has travelled from Gloucestershire to Oxford to London to the kitchen.

“The cheese is delicious, so I’m really happy people can try it.”

Miss Sender Logan, who was a first-time competitor in the annual daredevil competition, said she was stunned when she won.

“I was trying to hold my head, stay on my feet as much as I could, but there’s only so much you can do,” she said.

“I was bruised, I was battered but there were no broken bones.”

Refugee Community Kitchen distributes hundreds of meals a week and has won a number of prestigious awards, including the Observer Food Monthly’s outstanding achievement award.

The charity, which was set up by four friends in 2015, has been serving “nutritious food without judgment” to those fleeing war, poverty, persecution and climate change for a decade.

Ava Sender Logan preparing her winning cheese at Refugee Community Kitchen in London (Sam Jones/PA)

Co-founder Sam Jones said: “It’s a really nice kind of full circle to have the cheese that rolled down the hill, the Double Gloucester that’s going into a cauliflower and broccoli cheese that’s going out to the street today.

“We’ve got about 85 to 90 people that will be scoffing that up in Archway in north London.

“It really fills us full of joy and satisfaction to be able to do that. We’re deeply indebted to Ava for putting her life and limbs on the line to get the cheese.”

Mr Jones said he hopes Miss Sender Logan’s support will help raise awareness of the work the charity does.

“We’ve served four and a half million meals in London and in Calais over the last 10 years, so we’re just really chuffed to have people on board to do this amazing fundraising and to raise awareness of our charity,” he said.

The Gloucestershire cheese-rolling race has been celebrated for centuries and is thought to have its roots in a heathen festival to celebrate the return of spring.

This year, there were seven races in all, two of them in memory of former cheese rolling winners who have since died.

You can donate to Miss Sender Logan’s fundraiser here.

An insight into our London kitchen operation!

The kitchen operates to a whiteboard to do list. Our volunteers come in and wash, chop and prepare the days menu. Absolutely no previous cooking experience is required. The kitchen team leader for the day will be on hand to offer guidance and also plenty of tea!

We try our hardest to ensure that all our food comes from sustainable sources and have partnered with several charities such as the Felix Project.

Once the food has been prepared, our distribution teams arrives to the kitchen to collect the food before heading out to one of several distribution sites across London.

Alongside distributing food we we offer hot drinks and an opportunity for the local community to come together and have a chat.

Our new London kitchen!

Our new outreach kitchen in London is ready to go!

Just before Christmas we had to uproot for our home in Camden and start fresh in a new building, all within a few days.

Thanks to the help of a dedicated team we managed it and were back serving without missing a day - check out co-founder Paula's guided tour to see the new site!

We still have work to do though and still need your help - please donate what you can and help us serve those who need us as the temperatures drop.

Support us here: https://www.justgiving.com/campaign/Londonkitchen

VEGAN MAYONNAISE for ETHIOPIAN OTHODOX LENT

RCK vegan mayonnaise.jpg

At Refugee Community Kitchen we believe it's important to serve culturally familiar food & condiments. It's currently Ethiopian Orthodox Lent, which means that some of the people we serve will eat vegan until April 18th. Our vegan mayonnaise has been going down really well - it's made of AQUAFABA a.k.a. chick pea juice!

Here's a recipe for you to try at home:

*2 cups Aquafaba

*2.5 cups veg oil (any flavourless veg oil will do)

*1.5 tablespoons lemon juice

*1.5 tablespoons white wine vinegar

*2.5 tablespoons dijon mustard

*pinch of salt

Put all the ingredients (expect for the oil) in a bowl and combine with stick blender. When combined, slowly but steadily add the oil, making sure the blender is sucking in some air, so that it gets foamy, and eventually goes white. Keep adding oil until it will stick to a spoon without dripping. Now add more salt, mustard, vinegar to taste, or get creative and add chili or garlic!