Home Kitchen is a not-for-profit restaurant and social impact programme. Developed with top chef Adam Simmonds, they’re serving the finest quality food while transforming the perception of homelessness and making a positive impact on the UK hospitality sector. Their mission is to help socially vulnerable people get out of poverty and into work.
"We prefer knowing that the investment is coming from an organisation with the same goals and values as us, it means we’re dealing with people who understand the social impact and not just the financial side. Because of the stage we were at when we applied for investment, some of the input we got from the Big Issue Investment team has been really valuable and will help make Home Kitchen stronger as a business. Ultimately, that translates into us being better able to support our employees and achieve our impact goals."
Challenge
A lack of stable employment and homelessness can be a vicious cycle, where each challenge makes it much harder to overcome the other. Worryingly, research by Crisis shows 42% of all UK employers would terminate an existing employee’s contract if they became homeless.
Due to factors including the pandemic, Brexit and the cost-of-living crisis, vacancies in the hospitality sector as of April 2024 were 15% higher than pre-pandemic levels. Home Kitchen believes that offering catering and hospitality roles to people who experience homelessness can do good, not only for these individuals, but the sector itself.
Solution
The Home Kitchen team raised £300,000 through crowdfunding which along with the £210,000 investment from Big Issue Invest, they were able to acquire a building in Primrose Hill and establish the first fine dining restaurant run by people who have experienced homelessness. They started by employing a team of 21 people with full-time contracts paid at the London Living Wage, with travel expenses, professional catering training and qualifications also covered.
The team has worked with Beam, Soup Kitchen London, Change Please, Beyond Food Foundation and The Passage to find its first cohort of recruits, each of whom have experienced homelessness in some form, whether through sofa surfing, living in hostels, unstable or temporary accommodation or rough sleeping.
Recruits receive training to acquire professional qualifications in the Beyond Food Foundation’s FreshLife course. They will go on to complete a culinary skills certification with Westminster Kingsway College alongside their in-work training to give them a solid footing in the catering industry.
Revenue
Home Kitchen in Primrose Hill generates revenue primarily by offering a fine dining experience with both à la carte and tasting menu options. The restaurant features two-time Michelin star winner Adam Simmonds as Executive Chef, and a leadership team drawn from the worlds of hospitality, catering, third sector and advertising. They focus on seasonal dishes, which draws customers interested in gourmet food with a social impact. The income from meals helps support the restaurant’s mission of providing training, employment, and qualifications to individuals from vulnerable backgrounds.
Additionally, Home Kitchen benefits from being located in a high-traffic area and attracting a socially conscious customer base, with the unique appeal of combining fine dining and social responsibility.
Impact
By offering stable jobs and training in hospitality, Home Kitchen empowers individuals to break free from the cycle of homelessness, equipping them with the skills and confidence they need to build sustainable careers. This approach not only impacts the lives of the employees but also inspires positive social change by demonstrating how targeted support and skill-building can help people overcome significant personal challenges and lead successful lives.
Home Kitchen’s purpose is entirely aligned to Big Issue Group’s social mission of eradicating poverty, we believe in the talent, experience and motivation of the founding team, and we look forward to working with them as they grow.