Surplus Supper Club at the Brixton Pound

Tackling food waste and climate change is a topic high on all our agendas. Now you can combine it with an evening socialising with neighbours, supporting a grassroots project and eating delicious vegan food. 

Welcome to the third installment of the Brixton Pound's fully plant-based surplus supper club, using ingredients saved from landfill to produce three courses of delicious vegan delights. It's pay what you can and bring your own bottle (with a fermented drink on your arrival). We're partnering with bespoke chef The Suppersmith. It's on Friday 26 October at 7.30pm right here at the Brixton Pound, 77 Atlantic Road, SW9 8PU) and spaces are limited. Email Sean to book your space at kitchen@brixtonpound.org. The evening is part of the Brixton Pound's ethos of pay-what-you-can and surplus food menu. 

Fermentation workshops

Fermentation and preservation are essential human skills for better health and good living. We are running fermentation workshops each Wednesday in November and December. Come and learn with Café Manager, Sean Roy Parker. The class is donation based and BYOJ (bring your own jar). It starts at 7pm. 

The Brixton Pound: a surplus food cafe

Brixton Pound Café is a pay-what-you-can community café using surplus produce to create a delicious, affordable veggie & vegan menu for everyone regardless of situation. The Brixton Pound Café provide a relaxed and inclusive environment for locals who want an alternative to expensive, less inviting establishments in the area. 

Serving tea and coffee with dairy or plant-based milk, freshly made juices and iced teas, and a selection of canned drinks from donation, the café is a hub of conversation and ideas. Full coffee training for all of our volunteers is provided by Federation Coffee. We host meetings and gatherings organised by many local organisations promoting mental health and wellbeing, LGBTQ+ socials, BAME employment support and environmental projects.

The inventive pay-what-you-can menu is influenced by the surplus ingredients we receive and executed by a team of talented chefs and volunteers. Preparing fresh soups, salads and toasties every day, the Brixton Pound Café team is dedicated to cutting food waste in creative and practical ways. We make pickles, jams, sauerkraut and kombucha in-house, which promote a diversified diet and good gut health, and run supper clubs in the evenings which showcase some of the amazing ingredients thrown away by producers and consumers alike.