Skip Garden



When people think of skips they think of construction, building and dirt. We didn't. We thought less rubble and more rhubarb. That's why we started using skips to farm food that, like us, is locally grown. Lead by our Head Chef's Sadhbh and Mickey’s food philosophies, we're a dedicated bunch of urban gardening foodies, who believe in sustainable and seasonal eating.

Next Grub Club

The Sustainable Food Story Pizza Party


By Skip Garden
Sat, 3 Feb 2018 18:00 N1C - View on maps

TSFS are teaming up with Global Generation’s The Skip Garden for the Seeds Festival!

Fresh back from their travels in Indonesia, the TSFA duo are keen to share all they’ve learnt in the form of delicious pizza with a good glug of their fave grain ...


£12.10
BYOB
Bring your own beers

Upcoming Grub Clubs

Past Grub Clubs

In a Nutshell

When people think of skips they think of construction, building and dirt. We didn't. We thought less rubble and more rhubarb. That's why we started using skips to farm food that, like us, is locally grown. Lead by our Head Chef's Sadhbh and Mickey’s food philosophies, we're a dedicated bunch of urban gardening foodies, who believe in sustainable and seasonal eating.

The Whole Hog

Being a garden we like things that grow. We add a measure of creativity and a pinch of unusual combinations to local organic vegetables that are prepared with care and allowed to speak for themselves. Our suppers are designed to show off the best our garden has to offer in terms of the food we produce, often in the very place you will be eating it. From seed to your plate, join us under the city stars or in one of our quirky cosy spaces for a very special vegetarian feast.

Our ever-growing team of chefs at the Skip Garden Kitchen are masters at cooking with everything vegetable and edible. Our chefs are all passionate talented cooks, each with their own stories and experiences, each with the pallet and the culinary skills to lead your taste buds through their story of the skip garden.

Sadhbh was brought up surrounded by growing and cooking wholesome, organically home-grown veggies and herbs. She has had an interest in food, environmental issues, nature and conservation, and working with young people, charities and local communities for as long as she can remember. She is Co-founder of The Sustainable Food Story, and loves nothing more than cooking, eating, talking, researching and sharing her passion for sustainable food topics, especially foraging, preserving, baking and discovering new ingredients and flavours.

Vero's passion for food, campaigning for action to tackle climate change, and community development has conveniently led her to The Skip Garden.

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