A WORD WITH A SERVICE USER

Sandra Macleod is one of the talented group of chefs at Blend Kitchen. She previously worked in the kitchen at homelessness charity, The Archer Project, but moved to Blend nearly a year ago. Since making the move, Sandra tells us that she has learned so much about cooking, as well as about different styles of menus and dietary requirements.

She said: “It’s really boosted my confidence as both a chef and a person. The chefs in here are just amazing. They’ll take time out to show you how to do something form the beginning, and they’ll check to make sure you’re getting on ok.

“Places like this are so important because they’re here to help, and if they can’t, they’ll point you in the right direction of someone who can. They’re really good at what they do.”

‘GOOD FOOD, DOES GOOD’

Blend Kitchen is a place where there’s always something happening. As I arrive at the Ecclesall Road site on a chilly Tuesday lunchtime, the place is buzzing with activity in the events space, despite the kitchen not being open to the public on Tuesdays.

Before we sit down for a chat, I ask Blend Kitchen founder Chris Hanson what’s going on and he casually tells me, ‘oh that’s an over-65’s ukulele group. They use the space sometimes when we’re not open.’ Of course they do, Chris, of course they do. Anyway, following an interesting chat with founder Chris, it’s almost time to get to the serious business of eating. But, before we get to all that, it’s first worth noting that, yes Blend Kitchen is a CIC (Community Interest Company), but that absolutely doesn’t mean they compromise on the quality of their food or the environment.

The interior has been stunningly put together by local design studio, 93 Feet, and is an achingly cool yet functional space, full of plants, clean lines and off-shot, private areas. All this, of course, is just a prelude to the food itself; I opt for the squash, spinach and chickpea curry (£7) from their private hire, buffet and outside catering menu, which comes with poppadom and naan. The warming, wintery spicing is perfect for a crisp March day and I waste no time loading up the naan with the perfectly cooked butternut squash and chickpeas.

You can tell a lot about a place by how much effort they put into their vegan and vegetarian options, and given that this plate is entirely vegan, Blend is, as you would expect, going that extra mile to be inclusive.

After mopping up my plate with the last of the naan, I follow it up with a silky-smooth oat milk flat white, before heading out onto Ecclesall Road feeling slightly in awe of the good work they’re doing, as well as feeling more than ever that this social enterprise has got just the right blend.