A PART OF SOMETHING SPECIAL….
The Emmaus café at Brighton is fast becoming an integral part of the Portslade community. We have a fantastic and loyal group of regular customers who visit us, on some occasions two or three times a week. Without these customers we would not be where we are to day. I have been the Catering Manager here since February 2007 and have watched how the café has developed and grown.
OUR NEW SUMMER MENU…..
I want to see the café develop further and for that to happen we need to ensure we continue to serve good quality food at excellent value for money, our new summer menu will continue to offer our full cooked breakfast with toast or fried slice and a mug of tea of coffee. We have a wonderful combination of main meals such as our popular welsh rare bit with spicy tomato chutney. Home made beef burgers, home made lasagnes, (meat and vegetarian), Cajun Chicken breast on our very own Caesar dressing salad.
We also offer a fantastic range of sandwiches such as our new brie, bacon, and cranberry, along with ham and mustard and good old cheese and onion, on thickly sliced white or granary bread.
See our full summer menu on our website www.emmausbrighton.co.uk
WHAT MAKES US SO SPECIAL?
Well the companions that are cooking this food for you are not chefs, many have never worked in a kitchen environment before, and they are part of our community, Emmaus Brighton and Hove .
The very fact that companions can learn to develop their culinary skills in this safe and secure environment, means that they can also learn to take pride in the work they do, they can then feel as though they are doing something worthwhile. Something we all desire.
I have seen many companions come and go within the time I have been here, and the majority of them leave being able to do things they could not before, like cook their partners a meal for the first time ever, or even cook a family roast. Imagine the pride they then feel in themselves being able to do something like that. Some have also gone on to jobs within the catering trade.
By Madlin Pieniazczak, Catering Manager
Published on 30th July, 2009
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