During the first lockdown Lena was tasked with launching the whole D&D food support project where we were feeding over 100,000 front-line workers across London, Leeds and Manchester with the support of Hildon Water. (https://hildon.org/)
Led by our own Head Chef Henry Osborn, a combination of volunteers including D&D chefs and their restaurant brigades (Gary Foulkes from Angler, Tony Fleming from Le pont de la Tour and Mike Jennings from 20 Stories), management and head office employees are operating from South Place Chophouse, Radici and 20 Stories in Manchester to prepare and deliver fresh meals daily, to hospitals and NHS staff.
We also also expanded our volunteering efforts across the pond in our NYC restaurant, queensyard, by partnering with World Central Kitchen (https://wck.org/) and again Hildon Water to prepare and deliver 1,000 meals per day to front-line healthcare workers in the city of New York.
