Helping feed people, not bins
Who are you? Tell us a little bit about yourself?
Hello, I’m Ben Atkinson, owner of Bear Kitchen here in Wakefield, West Yorkshire. I have worked in the hospitality sector my entire career - now over 20 years. My love of food and the hospitality industry inspired me to try to create a wholesome fast food independent business. Bear Kitchen believes in high quality, cooked to order food prepared by trained chefs, to help spotlight the quality that can be delivered to your door. We don’t just prepare awesome food, we also try our best to be ethically conscious as well. We use 100% green electricity, biodegradable packaging; we stock and supply Fairtrade and ethically sourced products, use bio-energy food waste recycling and just try our best to be a good business and good people.I was trained in, and headed up, multiple fine dining establishments and I wanted to use my knowledge to create Bear Kitchen, an American themed takeaway delivering “Fast Food with Attitude”. It’s a true family business devised by myself and my partner. We even have my cousin heading up the awesomeness in the kitchen. Bear Kitchen set up in Wakefield to provide people with food normally reserved for major cities, like London.
We wanted to make a difference, not just in terms of the quality of food produced but to create a wholesome, nurturing and responsible working environment. In my many years working in the hospitality industry, this is something often lacking. In the 3 years we have been open we have now brought through 4 apprentices, giving them a solid foundation in the hospitality industry.
We opened in August 2017, and we’ve built a regular and committed client fan base. Last year we appeared at the BTAs sponsored by Just Eat where we won Best in Yorkshire, it’s one of many accolades we have been lucky enough to win.
TRJFP originally formed in Wakefield and we have been involved with them from the very early days. They have now moved to Leeds, allowing them to provide support to the entire West Yorkshire area, and beyond. They are primarily an environmental project. So we provided our kitchen space for a pop-up collaboration, where we turned waste food into a 5-course dining experience on a pay as you feel basis. We also have helped them with our catering experience with some outside catering including weddings.
I believe for TRJFP this is a daily operation. The full scale of food waste can only really be explained through researching or following the projects on social media etc. This is not simply a case of a few pallets of short dated food, we are talking about tonnes of food destined to be wasted for genuinely no other reason than logistics and bad management. With better management, planning and delivery there is no reason why anyone in the UK should be going hungry. This food could also genuinely help support public services like schools, NHS etc. The food is there, it just needs to be made available. The true success of the TRJFP would be when it is no longer needed.
Of course! Mainly through our own customers who have enjoyed some of our evenings with TRJFP. Though the most positive impact was during the first lockdown when we collaborated and organised with them to provide food packages, vegetable boxes and essential supplies for those who were vulnerable, in need, or key workers on the frontline during the pandemic. This was important to us as it allowed us to have a positive impact within the community, NHS and further. We have actually refined this idea and we’re looking at developing it for the second lockdown so we can provide our community with even more support.
Follow social media, volunteer and contact them with any ideas or thoughts of how you can help them make a difference. They would love to hear from you.