Fork It Forward at Redcatch Community Garden

From its roots as a reclaimed bowling green, Redcatch Community Garden (RCG) is now one of Bristol’s most dynamic community hubs, using food and nature to support wellbeing and social change. Volunteer Hannah Shepherd speaks to RCG’s Kate Swain and Mike Cardwell to hear about their latest enterprise – a range of delicious ready-to-heat ‘Fork It Forward’ meals. 

What started as a 12-week outreach programme exploring batch-cooking with local residents has grown into a fully-fledged project, growing and cooking a range of healthy frozen meals. The initial batch-cooking programme was so popular, that the RCG team knew the demand would be there if they explored a long-term project. “We thought,” says Kate, “can we produce it here and sell it through the shop? Our aim is to be as sustainable as possible… it’s important for the community to know that projects just don’t come and go when the funding stops.” 

A community lifeline 

In 2024 alone, the RCG kitchen produced thousands of frozen meals, distributing them through schools, food banks, doctors surgery (Meals on Prescription) and community partners to help tackle food insecurity and rising living costs.

A quote from Judith at VPBC Foodbank in RCG’s latest Impact Report captures both the project’s value and community-spirit. “Your [frozen meals] will make a huge difference to the people we work with and help us to continue supporting families in crisis.” Now available to purchase from their community shop, the range continues to be tweaked and refined. “There’s been some learning about which meals were more popular than others and what was missing.” The team has recently added halal options, and vegan options are coming soon. 

Real ingredients in an ultra-processed world 

Meals are cooked on site using local ingredients, which are not only grown at RCG, but also sourced from trusted suppliers like Bedminster Down Community Farm and Lush Greens, “It’s a nice partnership ,” says Kate, “they have more space and it support other urban growers .” And sometimes the supply is even more spontaneous, with locals turning up at the Garden hoping the team can put their fruit gluts to good use! 

The Fork It Forward meals tap into a broader frustration with the prevalence of ultra-processed foods (UPFs). “I would buy ready meal curries,” says Kate, “And you turn it over and look at the back and think ‘what are all these long names’? There’s no long names on our [meals]. There’s nothing you wouldn’t recognise”. Even though the quality of the ingredients is superior, it has been important to keep the price comparable with supermarket frozen meals for those on lower-incomes. As Mike points out, it’s more about “encouraging people to make a swap.” 

The people behind the meals 

Many of those taking part in RCG’s wide range of activities say the experience has boosted their mental health and opened the door to opportunities. From the ‘Gardening for Wellbeing’ group who might harvest and wash the carrots, to someone carefully labelling each portion, or a chef rebuilding confidence after a long period out of work, Kate explains that the social benefits of the Fork It Forward meals go beyond the final product. “Food brings people together to share experiences and develop connections. Fork It Forward is a way community members can support themselves and each other, where the impact of eating delicious healthy meals will go far beyond your stomach!” 

The RCG team are also raising money for their new shop and cafe ‘Rooted’  with the aim to improve facilities for staff, volunteers and visitors. Visit their website to find out more about their Fork it Forward meals, and how you can donate to their new cafe. 

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