City restaurant to donate supplies to aid foodbank

AN Italian restaurant today pledged to help feed Glasgow's poor and hungry.

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Singl-end General Manager Steven Whitbread with chef Hannah Davidson, head chef Vincenzo Remine and Peter Fowler of the Glasgow Vineyard
Singl-end General Manager Steven Whitbread with chef Hannah Davidson, head chef Vincenzo Remine and Peter Fowler of the Glasgow Vineyard

Singl-end is backing the Evening Times' Food for Thought campaign, which is calling for a more co-ordinated approach to ensure all the city's foodbanks have a network of support and people in need know where to go for help.

The owners of the Renfrew Street eaterie and deli were appalled at the growing demand for food among desperate families and the jobless and are promising to donate monthly hampers of supplies to the Storehouse Foodbank.

Based at a centre in Anniesland, run by the Glasgow Vineyard Church, it provides food for residents living in the G13, G14, G15 and G20 postcode areas.

The Singl-end hamper will be packed with basic ingredients and recipes for simple and healthy Italian meals.

The selection will include dried pasta and herbs, tins of tomatoes and vegetables as well as tins of mackerel, tuna and sardines.

Restaurant manager Steven Whitbread said: "The Evening Times' Food For Thought campaign is a great initiative which clearly highlights the importance of being a good neighbour and citizen to others in their time of need.

"The success of the recent Commonwealth Games reaffirmed that people truly do make Glasgow.

"To think that some of those people are really struggling to put basic meals on the table is heart-breaking."

Mr Whitbread and his staff are hoping other businesses will follow their lead.

He added: "We are only too happy to do our bit for and hope other local businesses get involved."

The offer of help was welcomed by Peter Fowler, pastor at the Glasgow Vineyard Church, on Dumbarton Road.

He said: "We value any support for Storehouse Food Bank and are delighted with the commitment of Steven and the team at Singl-end.

"For one reason or another we have recognised a dramatic increase in the number of people visiting our food bank and would remind people to think of others the next time they're in the supermarket.

"A small bag of dried food doesn't cost much but can mean so much to people in need."

Singl-end bosses also plan to raise public awareness of Storehouse by introducing a dedicated foodbank page on the restaurant's website and are to allocate wall space in their deli for publicity material.


Food and drink

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