The Wiggly Worm

BBC Points West

2012-01-11T09:55:00.000-08:00

We are day two into Star Bistro and The Wiggly Worm staff have been busy with our first customers .

It was a joy though to welcome BBC 1 Points West team to the Star Bistro today to film what we are doing, soak up the atmosphere, eat the food and film the chefs and front of house team.

If you have time do watch BBC 1 Tonight Wednesday 11th January at 630pm to see Star Bistro in action....this will be the 2nd showing as the team where lucky enough to do a LIVE link up into the lunchtime news.

Well done Star Bistro team

A new chapter....

2012-01-09T14:07:00.000-08:00

Our social ethics start a new chapter tomorrow January 10th 2012....not only is our website www.thewigglyworm.org.uk refreshed but importantly @starbistro opens to the public.

Now I have run pop up restaurants around the world and will continue to do so. I use to be Head Chef/Owner of Michelin Bib Gourmande Award winning restaurant here in The Cotswolds......where with the now 2 Michelin Starred Tom Kerridge ( very young chef at the time)we worked non stop to inspire customers to what good food was all about.

This is different as the website and press release will tell you. The desires though and aspirations of 25 years ago remain the same but without some of the pretentiousness of so long ago and this time its about inspiring our special students and my role is to keep on motivating our truly dedicated workforce and our partners at National Star College.

Star Bistro will be unique. Will it change the world....maybe not. Will it make a possitive difference to others who deserve success.....I hope it will. Will tomorrow start us on a new and unknown journey......absolutely it will.

There will be laughter, frustration, tears and each and every day we will reflect on why our organisation has its social goals. Come and see us and watch this space.

Help Raise £2012 in 2012 - sign up to the Campaign

2011-10-24T08:52:00.000-07:00

We are launching our 2012 in 2012 Campaign now.

It is simple we need 20 Businesses and 12 Schools to each find a way to raise £2012 during the Olympics 2012 Year.

Each of the 32 participating organisations will get a demo from Rob Rees MBE - The Cotswold Chef (tm) and CEO of The Wiggly Worm Ltd once they have reached the £2012 target.A great way to motivate you staff or educate your school community.

Do you want to be one of those companies or schools? Then do email us team@thewigglyworm.org.uk to sign up.

The target of just over £60k will give 60 Young People and the most vulnerable in our society the chance to take part in our 8 week Kitchen Challenge. The result of which can change lives for ever. 90% young people back into education or training and many more adults given better life chances each time. Kitchen Challenge takes participants from farm to fork in one of the most engaging and challenging projects of its kind with an amazing dinner worthy of awards at the end.

So The Wiggly Worm 2012 in 2012 Fund is now open.

Each school or workplace can raise funds however it wishes to.

We are already delighted to welcome Cirencester Cupcakes, Cotswold Life Magazine, Winstones Ice Cream and Cotswold Meringue company into our 2012 in 2012 campaign and hope to see many more in the next few weeks.

Email us on phone 01285656813 if you want to sign up to the 2012 in 2012 Campaign

Individuals can also donate by texting WORM12 £AMOUNT to 70070

Active Impact Lunch

2011-10-24T07:11:00.000-07:00

We take a break this week from our Kitchen Challenge Projects to have a group of young people with disabilities working with us Wednesday and Thursday - funded by Active Impact CIC - originally part of Gloucestershire County Council.

These 14 year olds will produce an Indian Banquet on Wednesday and then a two course lunch for a group of VIP's on Thursday including representatives from NHS Gloucestershire and Gloucestershire County Council.

Its going to be fun and a brilliant experience.

Our 4 week Saturday Kitchen costs £2.5k for a total of 10 particiants.

If you have the funds or are wishing to support this group then do email team@thewigglyworm.org.uk

Best of The Best Dinner

2011-06-17T05:11:00.000-07:00

Wow - what a night Tuesday was as 5 of the best chefs from our People and Places Project came together to celebrate a dinner with 20 exclusive guests.
These participants had overcome such challenge in their life in the past year and wanted to celebrate that to others with food as the tool.
Canapes of Pork Belly, Chicken Brochetts, Salmon Tartar, Sushi led into the most summery Wild Sea Trout with Samphire, Fennel and Asparagus Salad and the most perfectly cooked chocolate fondant for pudding.
They had 5 hours, hadnt been here for nearly a year and did something quite amazing - better than many eateries in the country. They should be very proud.
It gave People and Places and Wiggly Worm the chance to let some of the future partners and funders know what outcomes be achieved at a cost of an average £13 per hour per participant!.....we are talking jobs, volunteering, confidence, belief, and weight management just for starters.

New Bistro ( a partnership) Press Statement

2011-04-28T06:16:00.001-07:00

National Star College Press statement
April 2011
RE: Bistro

The National Star College has joined forces with local charity The Wiggly Worm to work together on an exciting new Bistro Project that will provide training and learning opportunities for young people.

The new Bistro, which will be situated within the National Star College’s new Work Skills Centre on the College’s main site at Ullenwood, will offer fresh, local and quality food.

Combining the strengths and objectives of both charities, the Bistro will enable young people with disabilities and/or learning difficulties to gain real work experience as an integral part of a new and exciting venture. Students will work alongside specialist staff from The Wiggly Worm who will provide them with ‘on the job’ training, instruction and mentoring. The skills and knowledge students will develop through the Bistro Project, particularly within hospitality, catering and administration will enable them to leave College as work ready, more confident young people.

David Ellis, Chief Executive from the National Star College said:
“We are delighted to be involved in such an exciting project with The Wiggly Worm and plan to have the Bistro Project up and running this summer. By bringing the work of both charities together in this way, we are looking forward to the fantastic opportunities it will provide for students and young people to gain new skills and experience in a real work environment.”

Rob Rees, MBE, Chief Executive from Wiggly Worm said:
“This new partnership will offer visitors and residents of Gloucestershire and The Cotswolds a great value and quality eating out experience using the best regional food and drink. It will enhance the experience for the amazing young people at National Star as well as The Wiggly Worm and will be an essential ‘must eat at’ venue in the county.”

-ENDS-

Notes to Editors:
• The Wiggly Worm (WW) is a charity that exists to improve health, well-being and self-esteem amongst the vulnerable, disadvantaged or seldom heard. The Wiggly Worm is a bold and exciting charity that is achieving stunning outcomes. Charity Number: 1124647 and Company Number: 6239250
• National Star College (NSC) is the main activity of the Charity, National Star Centre for Disabled Youth, which exists to enable disabled people to realise their potential and achieve success as equal and active citizens in control of their lives through education, independent living and specialist services. Charity Number: 220239 and Company Number: 522846

Great Day with Gloucestershire Young Carers Group

2011-04-26T06:13:00.000-07:00

FREE SATURDAY KITCHEN SESSION FOR TEWKESBURY

2011-01-31T05:54:00.000-08:00

Starting this Saturday for 6 weeks ( excluding half term) sessions start for Parent/Carer and Young Person together Cooking Classes at The Cotswold Chef Food Centre delivered by The Wiggly Worm team.

These sessions are free. Each session lasts 3 hours and there is a morning session for a group and then a new group in the afternoon.

These session are only for young people and there parents from schools in Tewkesbury and are part of Count Me In.

Travel mileage can be reimbursed also if required.

To Book please email amy@visioncic.com

the day before the off course we can lunch

2011-01-28T07:09:00.000-08:00

Tomorrow sees our 6 fantastic off course we can students coming to cook lunch for 15 guests.
The menu is Seared Salmon with Celeriac Remoulade and Pesto Dressing followed by Hot Chocolate Fondant.
Its going to be a cracker.
The drinks are chilling , glasses polised and we are ready to roll.

A taste of Kitchen Challenge from a volunteers view..

2011-01-27T09:21:00.000-08:00

Fish session-
Week 5 of the Kitchen Challenge saw the group being given a Fish demonstration and filleting skills session. The day started with the fulfilment of the request from the group to see lobster prepared. This began with initially reviewing correct fish knife handling and use skills before they were shown the lobster being humanely killed and cooked. Following this the group were split into pairs with each being given a portion of salmon and, after seeing the method of effectively filleting the steak in order to cut around bones and maintain a clean cut portion of fish, they were then expected to put these new seen skills into practice to produce some cuts of fish for practice ahead of the fish dish to be prepared on the final evening.

Meal night-
The final night of the Kitchen Challenge had arrived! Since lunch time the group had been steadily working through what seemed like an endless list of tasks including everything from the peeling of potatoes for the dauphinoise dish to the cleaning of plates, ready for getting the all important plating and serving, looking perfect and of the highest standard. As the arrival of the guests drew closer the group slowly began to tire out from the pressures of meeting the time limit and having everything ready in advance, however after a ten minute sit down with some fish and chips they all got back up to speed and pulled through to make sure that as the guests turned up the first dish of butternut squash served with freshly made bread rolls was being plated up ready to go out. This first course received excellent reception however the team in the kitchen had no chance to rest on their laurels as preparation to deliver the second course of red mullet on a bed of ratatouille and spinach drizzled with a red pepper sauce. Following this the team pushed through to deliver round 3, this consisted of slow cooked lamb shank, dauphinoise potatoes and a freshly prepared salad. With the evening now drawing to a close the group prepared the final dishes of the night- the desserts! For this evening the dessert to be made was a lemon tart topped with raspberries and macaroons. By the close of the evening despite being exhausted from the hectic schedule of the day the group all had a massive feeling of success from their efforts- and rightly so too! The entire evening went off without so much as even a sign of a hitch.

Evening Classes -Cooking For You - Advanced Course

2010-12-17T11:30:00.000-08:00

Cooking For You - An Advanced Course has been developed by The Wiggly Worm as part of the ‘Healthy Workplace’ initiative and is for those who have mastered the cooking basics and are looking for culinary excitement and challenge.

The Wiggly Worm will be delivering 4 hour cookery sessions starting 26th January and each Wednesday evening for 6 weeks that will test participants knowledge and skills in a fun and interactive setting. Each session has a specific focus and looks to encouraging individuals to exceed their expectations.

Sessions will run from 6-10pm (day & dates TBC)

Cost per person per session £65

Cost per person for all 6 sessions £380

Think pastas, sushi, pan asian cuisine, butchery and fish work—plus stunning desserts. Lets Get Gloucestershire Cooking.

www.thewigglyworm.org.uk

Want to
put your
culinary skills
to the test?

Fancy a challenge? And new inspiration whilst cooking with colleagues?

Then perhaps
‘Cooking For You’
is just the course
you are looking
for!

Email to book info@robrees.com

01285 656 813

www.thewigglyworm.org.uk
Registered Charity Number: 1124647

GLOSCAR AWARD

2010-12-10T09:33:00.001-08:00

We are delighted to have won a Gloscar last week for Most Innovative Project in Gloucestershires VCS Kitchen Challenge. A huge thanks to our partners and all our staff ......this is brilliant news.

FREE Tewkesbury Cooking Clubs NEW DATES

2010-12-10T09:30:00.000-08:00

Wiggly Worm will be delivering new Cookery in Tewkesbury Community Venues early in 2011. The dates start Feb 3rd and 4th for 6 weeks.
Email team@thewigglyworm.org.uk if you would like further information

Count Me In Tewkesbury FREE Cookery Lessons up until Christmas

2010-11-12T12:59:00.000-08:00

We still have some spaces available for our Wednesday afternoon and Friday afternoon cookery lessons being delivered as part of Count Me In Tewkesbury project.

Turn up next Weds 17th Nov or Fri 19th November at the Sycamore Chapel in Northway Tewkesbury to join a 3 hour cookery lesson for FREE that Wiggly Worm colleagues are delivering.

Learn some great recipes and techniques for the next 4 weeks.

People and PLaces Kitchen Challenge 3

2010-11-12T12:57:00.000-08:00

Wow - 6 sessions down and only 2 more to go. Tension mounts as this latest group start to put final touches to their culinary skills. Menu selected for the night includes rich butternut squash soup with local wickwar beer, red mullet provencale, lamb shank braised in rich red wine sauce.....of an lemon tart with yoghurt ice cream....add all the P4s and canapes and it will be a feast for 24 guests. They are a fab group.

October Half Term Update

2010-10-25T05:40:00.000-07:00

Sorry we have been away from the blog recently - we moved site and now have our own home as a partner with The Cotswold Chef Food Centre. www.thecotswoldchef.com/food_ centre.html for the link to this fantastic building that will be the hub for all our Wiggly Worm Cooking and Kitchen Challenges.

Not only have we moved but we started delivering our 3rd People and Places Gloucestershire CIC Kitchen Challenge - some great people with head injuries and other challenges are now into their 3rd week with us and developing great skills and confidence.

Our Adult Education Cooking in the Community Project as part of Count Me In Tewkesbury has been out recruiting in Northway and Ashchurch - to be honest not enough people turned up! We need more if the courses are going to run from next month until December in Northway - do contact Sally Lewis at the County Council or us if you are interested.

We have also announced parent and child Saturday Kitchen Classes as part of Vision Culture funding for Tewkesbury Parents and Children that starts in January for 12 weeks.These we believe are nearly full!

As ever we always need funding and partners - and with the new coalition potentially costing charities nearly £1bn its going to be a tough old world.

Do though join The Wiggly Worms Big Society and follow us to a healthier population.

Will be in touch soon - the team

Taster Sessions

2010-08-17T08:40:00.000-07:00

We have recently completed a set of one day taster sessions for our Kitchen Challenge project with young people with physical or learning difficulties.

Three groups from local special schools, joined us for three fishy days of cooking. They each got stuck in, filleting fish and making a variety of dishes such as paella, fish pie and fish cakes.

Hopefully they will come and join us for a complete Kitchen Challenge project in the future.

Saturday Kitchen

2010-08-17T01:52:00.000-07:00

People and Places Celebration Feast

2010-08-11T03:41:00.000-07:00

Our People and Places team served up a spectacular 7 courses to 24 guests last night for their celebration feast.

They worked tirelessly all day to produce an impressive array of dishes including grilled swordfish with baked aubergine and a mascarpone and goats cheese sauce, and vanilla crème brulee with black cherry compote, tuille biscuits and homemade white chocolate sorbet.

They really pulled together as a team to make the evening a real success. The guests were thoroughly impressed (and full) by the quality of the food and the skill involved in producing it. We feel very proud by what the group achieved yesterday; the improvement over the past eight weeks has been phenomenal.

Thank you to everyone who made this project possible, and those who attended last night. We wish the People and Places team the best of luck in the future and hope they will continue to develop and utilise the skills they have acquired during their time with us.

"I wasn't prepared to accept that" - David Crepaz-Kay

2010-07-19T06:53:00.000-07:00

Work Experience Helpers

2010-07-12T07:31:00.000-07:00

We are lucky enough to have not one but two additional helpers with us this week. They are here on work experience and are going to come along to our projects with us and help us out here at the office. Hopefully they will have time to write something on here too!

Kitchen Challenge Update

2010-07-12T07:11:00.000-07:00

We had our third Kitchen Challenge session last week. The morning was full of different sensory activities such as guessing the flavour of the water and trying to match the smell with the food stuff - a lot harder than it sounds!

They were then faced with a Ready, Steady, Cook type challenge where they each had one hour to create two dishes from scratch using a variety of ingredients provided by us. They came up with some delicious plates of food, such as rabbit with a wild mushroom cream sauce, lightly spiced salmon on a bed of red peppers, rhubarb crumble and a very brave attempt at a pineapple upside down cake.

This week we are having a busy session of butchery followed by pasta and sushi making.

Early Years "First Food Programme"

2010-07-05T06:03:00.000-07:00

The Wiggly Worm team have been busy travelling around the county providing free staff training at nurseries and children's centres surrounding healthy eating for the under 5's.

Our First Food sessions are delivered in partnership with VISION Culture CIC and have proved extremely successful so far.

At present there are no official government guidelines for the food provided in pre-school settings (although this is set to change). As a result the food in these settings can vary considerably. Our aim is to offer support and information for the staff responsible for the food provided, and to encourage them to improve their food ethos.

We have witnessed some very encouraging efforts at many of the centres we have visited and are pleased with the positive feedback we have received. It is great to see so many local centres recognising the importance of food and nutrition for this age group.

People and Places Group 2 Kitchen Challenge

2010-07-05T05:38:00.000-07:00

Our second adult Kitchen Challenge project is now in full swing. As before, we are working in partnership with People and Places CIC and Gloucestershire First. This project is specifically working with people who have suffered from strokes or head injuries.

It was our second session last week. Rob Rees demonstrated his skill and knowledge with a master class in fish and seafood. He showed the participants how to fillet a whole salmon, remove scallops from their shells and how to cook mussels.

They each had a go at filleting their own plaice, before creating some extremely tasty fish pies, paellas and fish cakes which were all eaten together for lunch.

Already we can see their knife skills and confidence in the kitchen improving.

This week we will be having a sensory session - testing their perceptions of taste, texture and smell. We will keep you updated on their progress.

School Food Trust • News & events → News → From kitchen to classroom: Hove school reaps benefits of healthy meals

2010-06-07T04:51:00.000-07:00

School Food Trust • News & events → News → From kitchen to classroom: Hove school reaps benefits of healthy meals

Wiggly Worm Young Chefs Sessions Summer 2010

2010-06-02T04:19:00.000-07:00

We are pleased to announce- building on the success of our Summer Cookery Clubs last year that The Wiggly Worm Charity ( established by Rob Rees) will be holding 4 Wiggly Worm Young Chefs sessions on Monday August 2nd and Monday August 9th. The venue will be the professional kitchen at The Food Centre at The Royal Agricultural college in Cirencester.

The sessions will run 930 - 1230 and 2pm - 5pm and each session will have either a lunch of supper included that the paticipants will cook and prepare.

Each session is only open to 6 participants at anyone time.

The age range is 11-16 years of age.....although we can consider other options.

The cost for each session will be £45 per person.

Please do let me know if this will be of interest to your or your colleagues?

Contact us robrees@thewigglyworm.org.uk

Special Early Bird Kitchen Challenge Bookings

2010-06-02T04:09:00.000-07:00

We are taking some early bird bookings for Kitchen Challenge for Gloucestershire secondary schools or pupil referral units from Feb 2011 - May 2011. We can other 3 cohorts at the rate of £6500 per cohort for maximum of 10 young people. Please do contact us and visit www.thewigglyworm.org.uk

Evaluation shows that 100% of young people love the project and 100% would recommend it and 100% would do it again.

Cant get much better than that.

What a week last week was - nearly in tears!

2010-06-02T04:04:00.000-07:00

So last week was just amazing for us all at The Wiggly Worm. Our fist adult Kitchen Challenge came to and end as did our contract with Gloucestershire County Council Childrens Directorate to take the 60 young people through Kitchen Challenge.

The adults did brilliantly on the hottest day of the year so far - over 100 degrees in the kitchen and they worked all day producing a great dinner. Harry was the star of the show - delivering a brilliant speech at the end having commanded his brigade and motivated them to be amongst the best. Harry and some of the others are now ready to move on with their lives and we wish them well.

Then our final KS4 Programme - these 11 young people where brilliant producing sublime food, beautifully presented and served with a stunning team spirit. As I said on the night if my children grow up to be as special as these 11 participants then I would be very proud indeed. Big thanks to them, joyce, caroline and the two TA's who helped out. What the kids said and did really moved me and shows just how much you can achieve when delivered in a different way.

ग़्ळ१५ हेड चेफ

2010-05-19T14:55:00.000-07:00

As voted by the team from the GL15 Kitchen CHallenge here is the groups Head Chef doing a brilliant omlette and cookery demonstration to the group at Hartpury College.

This group will produce parfaits, vierge sauce, wood pigeon, sea bass, chocolate fondante and loads. Lots of skills in the group who are the last of our current funded young people kitchen challenges. The 60 young people who have gone through this programme from each local authority in Gloucestershire has our total respect. They are a credit to themselves. Thank you to the Children and Young Peoples Team at Shire Hall for supporting us. Now we need to find funds for next year!

पर्त्नेर्शिप ४ हेअलथ तस्तेस ग्रेट प्रेस release

2010-05-19T14:38:00.000-07:00

PRESS RELEASE – Wednesday 19th May
Partnership 4 Health Tastes Great
A new partnership between People and Places in Glos Community Interest Company and The Wiggly Worm Charity is currently delivering a project that is making a real difference to Adults with mental health challenges.
Kindly funded by the Barnwood House Trust this adult Kitchen Challenge is taking participants on an inspirational journey towards new found trust, confidence and belief using food as the vehicle.
Over the course of 8 weeks participants have taken part in bee keeping, farming, butchery, fish preperation, sushi making and even spun sugar work. Not only that, they have also learnt to work better as a team, managed their own time, developed their sensory perception, solved problems and managed to prepare healthy, safe and affordable food.
On 26th May the group will prepare a fine dining experience for 30 specially invited guests that promises to be of a standard worthy of Michelin, AA and Egon Ronay status. The menu includes Saddle of Lamb with Wild Mushrooms and Veal Farce, Homemade Ravioli with Pesto Dressing, Dark Choclate Tarts and Pana Cotte – to name just a few. Add into the mix fresh canapes and petite fours and the challenge is truly set.
Mac from People and Places in Glos CIC said:
“This is one of the most exciting projects we have been involved with. Rob has created a truly life enhancing and challenging experience for people. Everyone has risen to the challenge and given 100% commitment - their achievements are quite outstanding and beyond expectations. This is a unique and innovative project that is supporting the personal development of each individual and enabling each participant to progress towards a more satisfying future.”
Anthony, a participant in the Kitchen Challenge said:
“Normally, I would be sitting in the corner. But this has given me a big boost to achieve things I never thought I would do. People where I live say my attitude has changed so much and I am a lot more confident. They can’t believe the food I am cooking and they have given me 20 out of 10.”

The outcomes of this project for the participants are:
• Increased knowledge and understanding of the food industry ‘from farm to fork’
• Increased skills in food handling and preparation
• Increased confidence, self esteem and self belief
• Development of interest, aspiration, ambition and desire
• Empowerment and motivation to take personal responsibility and make changes for the future

RELEASE ENDS

Editors Notes:
Contact details for further information and to arrange photography are available from Miranda Steele - People and Places in Glos CIC – 01242 521319 – miranda@peopleandplacesglos.co.uk
People and Places in Glos CIC is a not-for-profit social enterprise that aims to improve the health, wellbeing and independence of adults who experience social exclusion or disadvantage due to disability.
Barnwood Trust is a Gloucestershire-based charity dedicated to improving the quality of life of people across the County, particularly those with complex and challenging disabilities.
The Wiggly Worm Charity was set up by Chef Rob Rees MBE to get people to feel better, do better and aim higher using food as the vehicle

Day 4 Kitchen Challenge

2010-05-12T14:09:00.000-07:00

Two of our current Kitchen Challenge Group - they are stars.

Day 4 Kitchen Challenge

2010-05-12T14:07:00.000-07:00

Taking the skin of rabbits

Day 4 Kitchen Challenge

2010-05-12T14:05:00.000-07:00

Watching Gary demonstrate Buthchery Skills

People and Places Group 1 Kitchen Challenge

2010-05-12T13:57:00.000-07:00

The first group of participants for Kitchen Challenge are now at day 4 out of 8 and they are forming a great team spirit. This project funded by the Barnwood House Trust is being delivered in partnership with People and Places CIC and Gloucestershire First.

8 fantastic adults pulling out all the stops to produce a great dinner at the end of May.

This week for day 4 and 5 it got them all making faggotts and skinning and preparing Rabbits as well as stuffing and trimming Pigs Hearts. Then they have been boning out chickens and making a fast and tasty curry and chickn kiev. Then to enhance their understanding of food they spent the day on Abbey Farm understanding Organic Farming......oh and they made a choclate cake!

Next week is Bee Keeping.....they are fantastic people and should be proud of their journey so far.

Young Neets 'one in six' chance of dying in ten years - Economic Development - Regen.net

2010-05-01T13:59:00.000-07:00

Young Neets 'one in six' chance of dying in ten years - Economic Development - Regen.net

April was a busy month....

2010-05-01T12:20:00.000-07:00

.....we said good bye to Rosa and she took time out to concentrate on her university work. Hopefully she will be back with us in June.

As for projects the Saturday Kitchen came to a brilliant climax with the young people from Shrubberies Special school cooking a fantastic lunch for 30 guests of Fillet Steak with Creamed Wild Mushrooms and Asparagus, Creme Brullee and loads of canapes and petite fours. They where all stars.

Our Early Years nutrition work continues with Gemma piloting our Early Years Food Award with a couple of settings. They are all doing HENRY training, cooking clubs and loads more. We think its a real winner and will support any future national recommendations. We want the NHS Gloucestershire to commission us to take it forward with Vision Culture CIC.

Caroline has been busy teaching adults from the White House in Moreton in Marsh. We even took then shopping for a few hours in Budgens- really interesting to show them how to buy and what to buy that are bargains, seasonal and good for you. Why buy chicken portions at £16 per kilo when a whole chicken is only £6 per kilo!

The course at Tewkesbury Adult Opportunity centre also ended this month - after 10 weeks of cooking with such fantastic people using the Launch pad in Tewkesbury Caroline will be quite sad!

We started our partnership project with People and Places - a mental health CIC. The project is funded by Barnwood House Trust to deliver 3 Kitchen CHallenges to adults with various problems including Stroke rehabilitation. This is amazing for us and new. After 3 days we are loving it and the team is truly going to produce some great meals - watch this space as we hope to allow videos and photos soon!

We also held a taster event at Aldermann Knight special school to recruit parent of young people with LD to join the next 9 week cookery course funded by the Count Me In Tewkesbury project as part of Healthy Towns. Lots of great Mums and Dads and we are oversubscribed already. Perhaps we may be able to sell it at full cost - but we need sponsorship.

So all the projects mixed in with speaking at conferences, fundraising, board meetings and project bids - its been crazy.

We look forward to keeping the momentum going during May.

Marina Court - sessions finish

2010-03-27T12:41:00.000-07:00

As part of Tewkesbury Count Me in Caroline has been teaching lots of lovelly people at Marina Court. 7 x 3 hour sessions where participants learnt about loads of tasty and healthy items....from Tofu to Jam Tarts they did it. Big Thanks t everyone that took part.

Lots to Celebrate

2010-03-26T09:28:00.000-07:00

We've got a busy week ahead of us here at Wiggly.

Its our last Saturday Kitchen session tomorrow - we can't believe how quickly this past five weeks have gone. We are holding a celebration lunch for the participants friends and families tomorrow. We are cooking up a storm with fillet steak, parmesan baskets, homemade bread rolls and coconut creme brulee amongst the many goodies on the menu. We'll let you know how it goes!

Next week is also the last week for our two Kitchen Challenge projects which have been running for the last six weeks. This means that we will be having celebration evenings for both of these projects too.

All this celebrating is tiring (Its a hard life!).

When Wiggly went to Weston

2010-03-12T05:12:00.000-08:00

Wiggly went along to the launch of the second edition of the Connexions North Somerset Re-engagement Directory last Thursday in Weston-super-Mare.

We are featured in the new directory and had a stand at the event - as you can see.

We would like to say thank you to everyone who came and had a chat with us, we hope you found it useful and we certainly enjoyed meeting you all!

Saturday Kitchen Heads to the Farm!

2010-03-12T04:46:00.000-08:00

Our Saturday Kitchen Challenge project is going to Abbey Home Farm tomorrow. Lets hope everyone brings their wellies! We'll try to take some photos and post them up here for you to have a look at. Should be fun!

Saturday Kitchen

2010-02-26T08:24:00.000-08:00

Our Saturday Kitchen project starts tomorrow at The Royal Agricultural College in Cirencester. We will be working with students from The Shrubberies School in Stonehouse.

The Wiggly Worm - Who We Are and What We Do

2010-02-18T09:15:00.000-08:00

The Wiggly Worm is a Gloucestershire based charity which was set up to improve health, well-being and self-esteem, particularly for those that are vulnerable or seldom heard. We use food, nutrition and cooking as a tool to help motivate, inspire and build confidence. We run a variety of different projects, all of which are tailor-made to meet the specific needs of particular sections of the community.

To give an idea of the kinds of projects we offer:

Kitchen Challenge - These projects are designed for young people aged 11-19 years, who are struggling to achieve in the normal school environment. Over the course of six weeks they learn the importance of healthy eating, whilst gaining knowledge and cooking skills in a practical kitchen environment. The learners also have the opportunity to visit a farm and abattoir, a hard but necessary lesson in the origins of their food. They master the art of cheese tasting, splicing apple trees and take part in sensory challenges. This exciting project culminates with the group running their own restaurant for the evening, where they devise their own menu, prepare and cook all the food themselves, and serve to a dining room full of their friends and family. On completion of the course the learners will also achieve their Food Safety Certificate. We are running our first Saturday Kitchen later this month - a project similar to our Kitchen Challenge, but adapted for young people with learning difficulties and/or physical disabilities.

Adult Education - We run a number of adult education courses, mostly aimed at parents to help inspire and motivate them to cook healthier, more affordable meals for their families and selves. We build up their skills and advise how to cut costs effectively without jeopardising the quality of the food they prepare. They learn to cook a variety of dishes, all of which are easily reproduced at home.

Early Years - We are currently working with nurseries, children's centres and child minders to help support them to make healthier food choices for children aged 0-5 years old. We give them the training and resources they need to help implement these changes. We are also in the process of developing an award scheme which we hope will encourage them to continue their healthy food ethos.

Working with Offenders - We have experience of working with young offenders, excluded youngsters and those who have experienced over 25 years in a prison or institution who are being considered for release back into society. We offer support and guidance in food preparation and cooking and emphasise its importance as a life skill. Many offenders will have done very little cooking and may not have cooked for some time. This project is in place to equip them with the skills they need to survive after release. Many long term prisoners will not have experienced modern tastes, flavours or techniques used in cookery today. They may not have used food as a way to socialise or have been in a position to make choices about what they buy, cook and eat. Many will never have had bank accounts or considered food budgets. Our work can overcome all these barriers.

The charity is led by Rob Rees MBE, one of the countries leading chefs, and his team. Rob's passion for food is infectious, and he has an uncanny ability to put learners at ease.

All of our projects have had extremely positive results. We are excited about the future of our charity, and hope to be able to enrich the lives of many more participants.