Chef Sanjay Kumar is celebrating one year since his social enterprise, School of Cornish Sardines (SOCS), began work in the grassroots community in Cornwall.
To mark the milestone, Kumar will be cooking at the STAK (St Austell Community Kitchen) Xmas dinner on Christmas Eve.
SOCS has proved so successful that Kumar has given up his job as chef at Newquay’s Headland Hotel to concentrate on his mission to show people how to cook tasty, healthy food on a low budget.
He said: “Working in the community fills me up with determination to create solutions for tacking food poverty. In the New Year I will look forward to working with likeminded groups who need the help and inspiration to cook with fresh frugal ingredients.”