Darren Raddy

​I am a chef with extensive experience in the kitchen. I started as a volunteer and now work 3-4 days a week preparing the frozen meals for our food justice programmes and cooking for the 'Fork It Forward' range. Each week I cook for Roots Cafe and for our RCG events and Pop-Ups, creating street food dishes from ingredients grown in the Garden - striving too use all the produce available - and developing ideas for selling them. The role has given me a new lease of life, blending culinary skills with community connection.