Deliveroo is hosting chefs from the Welcome Kitchen in its delivery-only Editions kitchen in Crouch End to mark the 20th anniversary of Refugee Week.
The chefs are all refugees who have come to the UK having fled conflict or political upheaval in countries including Syria, Yemen, Libya and Eritrea.
Welcome Kitchen - a community project founded and run by refugees - usually caters for community events and one-off private functions, but this is the first time the chefs will be cooking food for delivery.
The pop-up kitchen will be hosted in Deliveroo’s delivery-only Editions site in Crouch End. Customers in North London will be able to order a range of meals inspired by the cuisine of the chefs’ home countries, delivered direct to their door by Deliveroo.
Orders will include diverse flavours and spices from across the world, with dishes such as Cheb Jen from Ivory Coast and Tamiya from Yemen on the menu.
A number of the refugees were chefs before they came to the UK, and aspire to establish themselves in the food industry and run their own restaurants so they can bring their distinct cuisines to a wider audience. They have brought their love for food and cooking talents to Britain - Rose Dakuo, who fled Ivory Coast in the late 90s, was a finalist for Cook of the Year in this year’s BBC Food & Farming Awards.
Deliveroo is helping these chefs get one step closer to achieving their goal by providing free access to a state-of-the-art fully equipped kitchen, and supporting them with marketing, supplier choice, menu selection, safety training and ingredients.
Deliveroo will also cover the cost of delivery for all dishes ordered from Welcome Kitchen meaning customers will not have to pay a delivery fee for the meals. Every penny from each order will go direct to Welcome Kitchen.
Each delivery from Welcome Kitchen will come with a Refugee Week Simple Acts postcard - launched for the 20th anniversary of Refugee Week - which include everyday things everyone can do to stand with refugees and make new connections in their communities.
Deliveroo founder and CEO Will Shu said, ‘We are really privileged to be supporting Welcome Kitchen and the amazing chefs that make it what it is.
‘Refugee Week is the perfect opportunity for Deliveroo to help the chefs involved take the next step in their dream of a permanent restaurant with its own bricks and mortar site.
‘We want more Londoners to try these amazing meals so we will be supporting the project’s setup costs and covering all the delivery fees so every penny goes back to Welcome.’
Welcome Kitchen chef Aisha Almsellati said, 'I love working with the Welcome Kitchen team, and want to become a well-known chef and have a successful business. Cooking is my passion, and the experience of working in the Deliveroo Editions kitchen is a great opportunity to help me reach my goal.'
Josie Naughton, Help Refugees CEO added, ‘It has been an honour to support the important work of Welcome Kitchen over the past two years as they have created a community, using delicious food to help people build new lives in the UK.
‘We are delighted about the collaboration between Deliveroo and Welcome Kitchen. It is really exciting that tasty dishes, prepared by a team of talented female refugee chefs, will be available for the people of London throughout Refugee Week’.
Welcome Kitchen chefs
Mohamed Alamed
Mohamed left Aleppo, Syria in 2012, and stayed in a refugee camp in Turkey for three years with his family before arriving in the UK in 2016. Cooking was a hobby for Mohamed back in Syria, and decided to become a chef when he came to the UK to meet new people, improve his English and be part of the community.
Aisha Almsellati
Aisha used to cook for parties, weddings and events in Libya, before coming to the UK in 2012. Cooking is her passion, and she dreams of becoming a successful chef in the UK and running her own business.
Rose Dakuo
Rose has been cooking since the age of 5, having been taught by her parents and aunties in the Ivory Coast. She came to the UK in 1998, and has cooked for her community, local projects and events for 500 people. Rose hopes to open her own restaurant, and was this year a finalist for Cook of the Year in the BBC Food & Farming Awards.
Okba Gherewoldi
Okba came to the UK from Eritrea in 2008, deciding to leave the country due to the political situation. Okba had a restaurant in Asmara for 10 years before leaving Eritrea, and hopes to own one once again in the UK. Since coming to the UK, Okba has helped cook in community kitchens in Tottenham as well as Welcome Kitchen.
Whegata Gherewoldi (pictured left)
Whegata - Okba’s daughter - left Eritrea in 2009 to join her mother in the UK. She learned everything she knows about cooking from her mother, and cooks at her local church and for Welcome Kitchen. She hopes to become a professional chef and to introduce her food to new people and cultures.
Zubayda Idlib (pictured right)
Zubayda left Syria in 2014 because of the war. Although she was not a chef before she came to the UK, she has always loved to make food since childhood. Zubayda decided to start cooking as she loves to share her traditional food. She hopes to continue cooking and help grow Welcome Kitchen.
Welcome Kitchen menu for Deliveroo Editions
Menu 1
Cheb Jen - Senegal/Ivory Coast - Famous Senagalise rice cooked with mixed veg & spices
Shisha Shawarma - Syria - Special recipe of BBQ shisha smoked chicken cooked with fried potatoes
Fasolia - Eritrea & Ethiopia - Caramalised green beans & carrots spiced with ginger, turmeric & cumin & served with injera
Menu 2
Zurbiyan - Yemen - A biryani type dish made with lamb, caramelised onions, cardamom pods, planks of cinnamon and other whole masalas flecked
Zgni - Eritrea & Ethiopia - Lamb and tomatoes cooked in a rich sauce cooked with lemon and homemade berbere spice mix, served with injera
Tamiya - Yemen - Called falafel in the Levant, this version is made with black-eyed beans, fresh coriander, garlic, onion & herbs and served with homemade chili sauce
Menu 3
Kabsa - Syria - Fragrant rice cooked with saffron, dried limes, Kabsa mix, sultanas and toasted almonds
Misa Wot - Eritrea & Ethiopia - Lentils slow cooked in homemade Berbere mixed spices, served with injera.
Fatayer - Libya - Homemade flatbreads stuff with spinach and/or feta cheese
Menu 4
Aslose - Libya - Vegetarian couscous cooked with black & chili pepper, turmeric, caraway, with broccoli, carrot, garlic, onions, tomatoes & olive oil sauce topping
Kofta Stew - Syria - Meatballs cooked in a tomato and herbed sauce with nutmeg, Ginger, Allspice, Fenugreek, Cloves, Cinnamon and Black pepper.
Claclo - Ivory Coast - Sweet plantain beignets from the Ivory Coast. They are usually eaten as an afternoon snack and can be savored with a spicy chilli sauce.
Sides
Fattoush
Cos lettuce, pomegranate, radish, mint, tomato, lemon, sumac and crispy pita croutons (v)(g)
Aloko
Fried plantain
Moutabel
BBQ aubergines mashed with yogurt, tahini, lemon & olive oil.