Following its huge success in Milan and Rio de Janeiro, Refettorio Felix has now landed in London.
The soup kitchen is part of Chef Massimo Bottura’s Food for Soul project, which we are very proud to have a non-profit partnership with. This association has led to 25 tons of food being saved from becoming waste, in just one year.
Refettorio Felix is created by Bottura in association with Justin Byam Shaw’s The Felix Project. Shaw’s project is a food waste charity which collects unsellable but still edible food and delivers it to those who need it the most.
Bottura’s Food for Soul project has gathered supporters from around the globe, and the new kitchen created in London’s St Cuthbert’s is no different. Opened to coincide with London Food Month, the grand opening of Refettorio Felix was attended by 120 invitees, including Tom Parker Bowles (Creative Director of London Food Month) and Richard Parker (Chairman of St Cuthbert’s Centre). Bottura was the first to cook in the brand new kitchen, who cooked up recipes spontaneously depending on what was sent in on 50 crates by The Felix Project. Justin Byam Shaw said at the opening, ‘There’s more than enough food to go around, it’s just not reaching the right people’.
We are proud to not only support this great cause financially but also supply them with our products, including small and large kitchen appliances, a TV and audio technologies. The project was supported by interior design by Studiolise and architect Charles Wainwright. The aesthetic of the kitchen promotes a holistic feel, with resonations of health and nutrition for the body and soul. Massimo Bottura said ‘while people are putting up barriers, here at Refettorio Felix we are breaking down walls. Together we have produced a place of beauty for everyone’.
