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Hackney Food Network

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Hackney Lunch Clubs Network is a vibrant network of culturally diverse lunch clubs serving affordable nutritious meals to Hackney residents aged 55+

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Fashion representation by the elderly @ HCEO African Caribbean Cultural Fashion Show 2026 was a success.The definition of Windrush Generation executed in style This represents the culture , lifestyle and activities was on display. This goes a long way to inform us the essence of celebrating the Windrush Generation.Another chapter to continue to inspire, celebrate and appreciate the Windrush Celebration. To our sponsors @hackneycouncil , we say thank you To our members: we appreciate you all .Our stories will be told, written and recorded..#hackney #elderlypeople #fashion #windrush#windrushgeneration Org: @hackneycaribbeanelders Shot/Editted: @davidcarvalho_photography Flyer design: @annie_villaltaburgett Dj: @winstonb2401 Decoration: @fernandoeventdesigner MC: @jamspecial1928 by @hackneylunchclubs

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3 days ago

.🥕🇯🇲 CARROT JUICE 🇯🇲🥕Recipe by Gurzel “Jean” Grant, King’s Park Ward 👵🏾🇯🇲More than a drink. This is nourishment, celebration and a taste of home. ❤️✨“Nothing tastes sweeter than Jamaican Carrot Juice.”Ingredients• 500g carrots• 1 litre water• 1 tsp grated nutmeg• 1 tsp vanilla• 400g condensed milk• 1 tin vanilla NourishmentMethod 1. Wash, grate and cut the carrots, or blend chopped carrots with some water. 2. Pour the mixture through a muslin cloth and squeeze the juice through, or sieve to remove the pulp. 3. Add condensed milk, vanilla, nutmeg and Nourishment and mix well. 4. Pour into a jug and chill in the fridge. 5. Serve cold with ice. 🧊Carrot Juice is a rich, creamy and spiced punch that holds a special place in many Caribbean households. More than a recipe, it represents nourishment, hospitality, celebration and cultural tradition.Meet 7-year-old Harmony, who was given her great granny Gurzel’s treasured Carrot Juice recipe. Gurzel came to England in 1962, sharing her memories, traditions and flavours with the next generation. 🌟For adults, Dragon Stout or Guinness can be added for a stronger taste.Taste of Windrush Hackney – Hackney Windrush Generations Festival 🎉#HackneyFoodStories #TasteOfWindrushHackney #WindrushHackney #CaribbeanFood #FoodHeritage by @hackneylunchclubs

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13 days ago

.. The turnout might have been small, but energetically it was MASSIVE! 💥✨This week @hackneyfoodbank hosted a focused conversation with local community groups that run food banks, inviting Hackney Food Network members to come together to explore how we approach assessment — sharing experiences, reflecting on different approaches, and thinking about the importance of developing a shared understanding of the people we support and the challenges they face.Although fewer organisations were able to attend than we had hoped, the conversation was rich, thoughtful and full of generosity. It was a reminder that these spaces matter — creating opportunities to share learning, build connections and strengthen the ways we work together for Hackney residents. 🤝Pictured here are Nicolette from HOPE at Morningside and Kizi from Precious Lives. They have built a supportive relationship, with HOPE providing food deliveries to Precious Lives. It was wonderful to see that relationship continue to grow, with space to share experiences, learn from each other and reflect together.A huge thank you to everyone who took the time to contribute so openly, and to Hackney Foodbank for hosting and creating the space for this important conversation. 🙏Meetings like this aren’t just about numbers — they’re about relationships, learning and collaboration.One conversation, one act of generosity and one partnership at a time. 🌱#HackneyFoodNetwork #FoodJustice #CommunitySupport #Hackney #StrongerTogether::: by @hackneylunchclubs

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17 days ago

.🍗🇯🇲 BROWN STEW CHICKEN 🇯🇲🍗Cooked by young cook Akhai 👨🏾‍🍳Recipe by Imolee “Jean” Wynter, Hackney Central Ward 👵🏾🇯🇲More than a family meal. This is warmth, tradition and the flavours of home. ❤️✨Ingredients• Chicken pieces• Garlic• Fresh thyme• Browning sauce• Scallions• Onion• Sweet pepper• Scotch bonnet• Black pepper• Salt• Chicken seasoning• All-purpose seasoning• Water• OilMethod 1. Clean the chicken pieces. 2. Season with garlic, onion, scallions, thyme, pepper, seasonings and browning sauce. 3. Marinate for at least 1 hour, or overnight for extra flavour. 4. Brown the chicken in hot oil until golden. 5. Add the remaining marinade, sweet peppers and water or stock. 6. Add the whole Scotch bonnet and simmer until the chicken is tender and the gravy has thickened. 7. Remove the Scotch bonnet before serving. 8. Serve hot with rice and peas, white rice or boiled vegetables.“Caribbean food is so nice because everything is made with fresh ingredients which you could get from the land or pick from trees. The younger generation should attend evening classes to learn how to make Caribbean food and know about their roots.” ❤️Brown Stew Chicken is one of Jamaica’s most popular family meals. Enjoyed at dinner tables, celebrations and restaurants across the island, it is a rich, comforting dish that brings people together and reflects the warmth and hospitality of Jamaican culture.Imolee “Jean” Wynter, who was born in Jamaica and came to England in 1961, shared this treasured recipe with her great-grandson Akhai, passing it across generations. 🌟Jean remembers that boiling chicken was traditionally used for stew chicken, with annatto colouring or burnt sugar in oil giving the dish its rich caramelised brown colour.Taste of Windrush Hackney – Hackney Windrush Generations Festival 🎉#HackneyFoodStories #TasteOfWindrushHackney #WindrushHackney #JamaicanFood #FoodHeritage by @hackneylunchclubs

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22 days ago

.🐟🇯🇲 SALTFISH FRITTERS 🇯🇲🐟Cooked by young cook Remiya 👩🏾‍🍳Recipe by Daisy Aymer (85), Stoke Newington Ward 👵🏾🇯🇲More than a snack. This is history, resilience and family tradition. ❤️✨Ingredients• Saltfish (salted cod)• Self-raising flour• Onion• Spring onions (scallions)• Scotch bonnet• Bell peppers• Fresh thyme• Black pepper• Preferred seasonings• Water• Vegetable oil (for frying)Method 1. Soak and boil the saltfish to remove excess salt. 2. Cool, remove any skin and bones, then flake the fish. 3. Mix flour, saltfish, onion, spring onions, thyme, peppers and seasoning. 4. Gradually add water to form a thick batter. 5. Spoon into hot oil and fry until golden and crispy. 6. Drain on kitchen paper and serve warm.“I would make this with my grandparents and peel the scallions. We would have this on a special Sunday with roast breadfruit.” ❤️Saltfish fritters are much more than a tasty Caribbean snack. They represent history, resilience, family traditions and the creativity of Caribbean people who transformed simple ingredients into food enjoyed across generations.Daisy Aymer, born in Jamaica and came to England in 1962, shared this recipe with 10-year-old Remiya, passing it across generations 🌟Traditionally enjoyed with roast breadfruit or hard dough bread, also served with sweet chilli sauce, mango chutney, pepper sauce or fresh salad.Taste of Windrush Hackney – Hackney Windrush Generations Festival 🎉#HackneyFoodStories #TasteOfWindrushHackney #WindrushHackney #JamaicanFood #FoodHeritage by @hackneylunchclubs

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25 days ago

.Are you a Hackney resident?We’re inviting people across Hackney to join a conversation about food in our borough — and how we can build a fairer, more affordable and more sustainable food system for everyone. We are especially keen to reach those local to Hackney Central, but everyone is welcome.Too many people in Hackney are currently facing food insecurity and rising food costs. This conversation is about how we respond to that together, as a community.We especially want to hear from people who don’t usually get asked to take part in these kinds of discussions. Your everyday experience of shopping, cooking, and getting by in Hackney matters here.On Sunday 28th June, we’ll be gathering at the community garden The Garden of Earthly Delights in Hackney Central — a short walk from London Fields — for a community conversation bringing together people involved in food growing, community food projects, tackling food poverty, and local food initiatives.There will also be space to share your own thoughts and ideas.You might care about:🥦 making good food more affordable and accessible🥬 reducing food waste🫑 supporting community supermarkets and local food initiatives🥑 strengthening food support for neighbours who need it mostWhether you’ve been involved in these conversations before or not — you’re welcome.Let’s talk about how we make food in Hackney work better for everyone.We’d love to see you there.🥬🫛🥦🧄🧅🫑🍆🍎🍓🍑🥑🥒🍍 by @hackneylunchclubs

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a month ago

.🥥🇲🇸 COCONUT TART 🇲🇸🥥Cooked by young cook Amahria 👩🏾‍🍳Recipe by William Henry Daniel (93), Dalston Ward 👴🏾🇲🇸More than a dessert. This is memory, heritage and family. 🙏🏾✨Ingredients• Self-raising flour• Butter• Lard• Sugar• Eggs• Vanilla or almond essence• Milk/water mixture• Desiccated coconut• Sultanas• Brown sugar• Boiling waterMethod 1. Make coconut filling and simmer until thick and sticky 2. Leave to cool 3. Make pastry and roll out 4. Fill tart and add lattice top 5. Brush with brown sugar syrup 6. Bake at 180°C for 35–40 mins until golden“This recipe brings back memories of being younger and learning in the kitchen. It reminds me of family, helping with cooking, and the old way of making food by taste and experience, rather than always measuring everything exactly.” ❤️Coconut Tart is a traditional dessert from Montserrat 🇲🇸, enjoyed at family gatherings and celebrations.William Henry Daniel shared this recipe with his great-grand-niece Amahria, passing it across generations 🌟Taste of Windrush Hackney – Hackney Windrush Generations Festival 🎉#HackneyFoodStories #TasteOfWindrushHackney #WindrushHackney #MontserratFood #FoodHeritage by @hackneylunchclubs

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a month ago

.Celebrating 40 years of Chats Lunch Club 🎉We were delighted to welcome Zoe Garbett to mark this special milestone and hear her speak about the importance of community spaces like this.Chats is a Caribbean lunch club, founded by Beatrice McLean, and for four decades it has been so much more than a meal — it’s been a place of connection, care, culture, and belonging for older people in Hackney.Zoe shared powerful reflections on the need to support and protect community-led spaces like this, which continue to play such a vital role in people’s lives.A big thank you to everyone who came together to celebrate 40 years of friendship, food, and community 💛#ChatsLunchClub #40Years #Hackney #CaribbeanCommunity #hackneylunchclubs by @hackneylunchclubs

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a month ago

What a day it was yesterday! Celebrating 40 years of Chats Lunch Club which dates back to 1985. It was an incredible privilege to be amongst such greats at this event on one of the hottest afternoons in 2026. Grateful thanks to all those who put in such dedication to the day. We were lucky to have these two creative gentlemen entertaining us amongst the speeches and presentations. Thank you! 😊🤩🙏@_voyageyouth_ @romeobremmer @brain_war @zoegarbettgreen @love.hackney by @hackneylunchclubs

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a month ago

.🧀🇧🇧 MACARONI PIE 🇧🇧🧀Cooked by young cook Romeo Bremmer 👨🏾‍🍳Recipe by Arlene Jones, Stoke Newington Ward 👵🏾🇧🇧More than a dish. This is memory, culture and connection 🙏🏽✨Ingredients500g macaroni200g Red Leicester cheese175g mature cheddar175g mild cheddarCheese sauce mix1/3 cup ketchup1 tbsp yellow mustardBell peppersSpring onionBay leavesBajan hot sauceHot and spicy seasoningMethod 1. Preheat oven to 200°C (180°C fan) or Gas Mark 6 2. Boil macaroni with bay leaves until tender 3. Grate all cheese 4. Mix cheese sauce with mustard and hot sauce 5. Add spring onion, peppers and seasoning 6. Mix in most cheese and ketchup 7. Combine pasta with cheese mixture 8. Put into baking dish and top with remaining cheese 9. Bake until golden brown and bubbling“Growing up we grew our own herbs and spices. My elder sister adapted this recipe and taught me to make it. We used to use egg to bind the mixture but the easier option is cheese sauce.” ❤️Macaroni Pie is one of Barbados’ most cherished dishes. A true comfort food found at family dinners, celebrations, restaurants and Sunday lunches. More than a side dish, it is a symbol of home, family and Bajan culture ❤️Arlene Jones was born in Barbados and came to England in the 1970s 🇧🇧➡️🇬🇧 She shared this recipe with 18-year-old Romeo Bremmer, passing on a taste of home across generations 🌟A dish rooted in heritage, flavour and love ❤️About the projectRomeo Bremmer’s “Taste of Windrush Hackney” is part of Hackney Windrush Generations Festival 🎉🎶Funded by Hackney Council through the 2026 Windrush Microgrant programme 💷🙌Caribbean elders + young cooks sharing recipes, stories and lived experience 🌍❤️🧡Young people learning and carrying recipes forward 🌟CreditsProject lead + film: Romeo BremmerRecipe: Arlene JonesCook: Romeo BremmerFunded by: Hackney CouncilPart of: Hackney Windrush Generations Festival 🎉#HackneyFoodStories #TasteOfWindrushHackney #WindrushHackney #BarbadosFood #FoodHeritage by @hackneylunchclubs

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a month ago

.🍗🔥 JERK WINGS 🔥🍗Cooked by young cook Lauryn-Rose 👩🏾‍🍳Recipe by Yvonne Dyer, Haggerston Ward 👵🏾🇯🇲More than a dish. This is memory, culture and connection 🙏🏽✨🛒 Ingredients • Chicken wings 🍗 • Garlic 🧄 • Thyme 🌿 • Spring onions 🧅 • Scotch bonnet 🌶️ • Allspice (pimento) 🌰 • Jerk seasoning 🌶️ • Lime or vinegar 🍋 • Salt + pepper 🧂 • Oil 💧🔥 Method1️⃣ Clean wings with lime or vinegar 🍋2️⃣ Mix jerk marinade 🌿🌶️3️⃣ Rub into chicken + marinate overnight 🕒4️⃣ Grill or bake until charred and cooked through 🔥5️⃣ Turn and baste for flavour 🍗6️⃣ Rest + serve warm 🍽️“This recipe reminds me of family having dinner around the table back home. Caribbean food is so nice because of the special seasonings and because we make it with love.” ❤️Jerk wings come from one of Jamaica’s most iconic culinary traditions 🇯🇲 Traditionally cooked over pimento wood, jerk seasoning is known for its bold smoky heat and rich spice 🔥A dish rooted in heritage, flavour and love ❤️🌍 About the projectRomeo Bremmer’s “Taste of Windrush Hackney” is part of the Hackney Windrush Generations Festival 🎉🎶Funded by Hackney Council through the 2026 Windrush Microgrant programme 💷🙌Caribbean elders 👵🏽👴🏾 + young cooks 👩🏾‍🍳👨🏽‍🍳 sharing recipes, stories and lived experience 🌍❤️🧡Young people like Lauryn-Rose learning and carrying recipes forward 🌟👏📸 CreditsProject lead + film: Romeo Bremmer 🎬Recipe: Yvonne Dyer 👵🏾Cook: Lauryn-Rose 👩🏾‍🍳Funded by: Hackney Council 💷Part of: Hackney Windrush Generations Festival 🎉#HackneyFoodStories #JerkWings #WindrushHackney #CaribbeanCooking #CommunityRecipes by @hackneylunchclubs

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a month ago

🇳🇬Puff Puff Recipe given by Victoria Ojokor (93 years old), King’s Park Ward, Hackney.Puff Puff is one of Nigeria’s most beloved street foods and holds a special place in the country’s culture, celebrations and everyday life.Meet 7-year-old Harmony who was given the recipe of Puff Puff from Mrs Victoria Ojokor, who was born in Nigeria and came to England in 1963.Preparation and Cooking Time: 1 hour and 30 minutes (includes the 45-minute proofing/rising time)Ingredients (Serves 6)• 3 cups/approx. 400g self-raising flour• 2¼ tsp yeast• ½ cup milk• ½ cup sugar• 3 eggs• Warm water (to mix dough)• Oil (for deep frying)Equipment• Large mixing bowl• Medium bowl• Wooden spoon or whisk• Measuring cups and spoons• Cling film or kitchen towel (to cover bowl while dough proofs)• Deep pot (needs to hold at least 3 inches of oil)• Strainer (to flip the dough balls)• Large plate with paper towels (to drain excess oil)Steps1. Pour the flour into a mixing bowl.2. In a separate bowl, mix the eggs with sugar, then pour the mixture into the flour.3. Gradually add milk (do not use water) and mix until you achieve a medium-soft batter with a consistency similar to yogurt.4. Taste the dough and adjust the sugar if needed.5. Using your hands, cut the dough into small balls. Make sure your hands are clean and slightly wet so the dough drops smoothly into the hot oil without sticking to your hands.6. Deep fry on medium heat to ensure the puff puff cooks through to the middle without burning on the outside.7. Use a fork or slotted spoon to turn each ball while frying so they cook evenly on all sides.8. Remove when golden brown and drain on paper towels before serving.Note: Puff Puff can be enjoyed as a snack, dessert, or alongside a meal. As a dessert, for extra flavour, sprinkle with toppings such as icing sugar, cinnamon, nutmeg, chocolate drizzle or coconut flakes. by @hackneylunchclubs

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a month ago