Hospitality - A First for Fine Dining

World’s first fine dining restaurant staffed by homeless people.

On the site of the former Odette’s in London’s Primrose Hill is a groundbreaking new initiative helping London’s homeless get back on their feet. Run by Chef Director and two-time Michelin star winner Adam Simmonds, and supported by Soup Kitchen London, Home Kitchen employs 18 people from the homeless community who work in the kitchen and front of house.

The project is backed by a consortium of partners committed to ending homelessness and all profits will be reinvested into opening more restaurants. Candidates have a thorough interview process to make sure that the opportunity is a good fit. If successful, they receive a full-time contract at London Living Wage, and two tranches of training to acquire a professional qualification – The Beyond Food Foundation’s City and Guilds Assured Fresh Life qualification.

Michael Brown, co-founder, says, “Not only does Home Kitchen give a marginalised group the chance to reshape their lives, but it also addresses a long-standing issue of rising job vacancies in the hospitality industry. The restaurant business is an ideal vehicle for our social impact because if you can change perceptions in this world, then you can do it in any other walk of life.”

“After they pass their three-month probationary period, they will attend a day release course at Westminster Kingsway College, as well as training on the job with us at Home Kitchen until they get their City & Guilds catering qualification. I’m guessing some will stay with us and train others, which is fantastic. Or we will find them a job in the industry and follow up with them and if they’re not happy, find them other work,” says Adam.

“The response from customers has been phenomenal. It gives our crew a sense of pride when guests say it’s brilliant. Our new recruits (I refer to them as ‘the crew’) are enthusiastic and inspiring. We provide the platform for them to shine whether it’s working in the kitchen or front of house, and they’re all coming on leaps and bounds. We give them confidence and ability as a chef or front of house. They’ve faced a lot of uncertainty in life, but they still have a smile, and we have a great working environment.”

Adam has designed a six-course tasting menu at £65 as well as an à la carte menu. “The tasting menu gives an insight into what we do at Home Kitchen – and it is achievable which is most important. We are changing the menu due to seasonality, but not too often as the crew needs consistency. Running this restaurant has been one of the biggest challenges, but one of the most rewarding. We are mindful that they’ve never cooked or served in a restaurant before. They just need a routine which they’re comfortable with. Our customers understand the concept and are very supportive.”

There are plans to open another restaurant in Brighton, which has the second biggest UK homelessness population, and to expand the initiative throughout the UK and overseas.