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 Andy's food philosophy we're a dedicated bunch of urban gardening foodies, who believe in sustainable and seasonal eating.

Next Grub Club

Fire Feast: Things that go Pop!


By Skip Garden
Fri, 10 Nov 2017 19:00 N1C - View on maps

An outdoor mid-winter fire feast full of foods that expand and pop! The garden comes alive on winter evenings with the bright warming glow of fire. Your table for the evening will be around the fire pit or the woodburner as we lay on a meandering fea...


£19.80

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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 Andy's food philosophy 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. Andrew, Erin, Sadbhb, Vero, Mickey and Fi 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.

Andrew is a classically trained Chef who has plied his trade in such far flung places as Germany, Denmark, France and Canada. Since 2010, disenchanted with the sustainability of commercial kitchens, he has been investigating organic gardening and permaculture as enablers for sustainable food concepts.

After packing her bags (chef’s whites and all) and embarking on a twelve-week cooking course at Ballymaloe Cookery School in East Cork, Erin has not looked back. She has joined cookery schools across the world and her cooking is inspired by her travels.She also runs her own supper club (Leytonstone Brewhouse and Kitchen) from her London home.

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.

Vero's passion for food, campaigning for action to tackle climate change, and community development has conveniently led her to The Skip Garden. Her travels and experiences as well as joy at experimenting with flavours and finding out the stories behind the food translate into imaginative and tasty dishes.

Fi started with us as a cafe intern and loved it so much that we couldn't get rid of her! She is now the Skip Garden's cafe manager and loves to cook in a way that is sustainable as well as delectable.

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