Horsham groups team up to deliver hot food to those in need

Groups in Horsham have teamed up to deliver hot food to those in need.
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The first deliveries were made over the weekend from the partnership between The Normandy Centre, The Cafe, Horsham Matters and Horsham Freemasons.

A spokesman for the partnership said: “The initiative brings together the cooking skills of Debra Moore, the chef/proprietor of The Cafe and the currently unused kitchens at the Normandy Centre, where Debra is also the caterer, with the local knowledge and understanding of local foodbank, Horsham Matters.”

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The enterprise has been funded by Horsham Freemasons, with support from the Sussex Masonic Charitable Foundation, CIO.

Graham and Jan Watkins, Horsham Freemasons, with a hot food deliveryGraham and Jan Watkins, Horsham Freemasons, with a hot food delivery
Graham and Jan Watkins, Horsham Freemasons, with a hot food delivery

Freemasons who meet at the Normandy Centre are delivering the hot food on a Sunday to those people who have been locally identified as vulnerable, according to the spokesman.

Paula Daly from Horsham Matters said: “It’s wonderful that so many local organisations have come together to support this initiative and those people in the Horsham District area that so need our support.”

Peter Hansen, Chairman of the Normandy Centre, added: “Horsham Freemasons have been involved in supporting our Horsham communities since 1825.

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“We are delighted that we can play our part in supporting those in need as we all come together to face the challenges that our communities, and particularly the elderly and vulnerable, are facing today.”

Debra MooreDebra Moore
Debra Moore

The initiative will distribute some of the 80 meals cooked by Debra with the remainder being given to others in need.

Debra added: “As a family in lockdown, and as caterers, we quickly came to realise just how many people were unable to cook through their particular physical or domestic circumstances and decided that we wanted to do our bit to help.”

Debra and her team, including husband Steve, cooked 80 mains (a choice of beef, pork or chicken, with roast potatoes and two vegetables) and 60 puddings (syrup sponge or banoffee pie).

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The menu changes each week and the initiative is due to run until the end of July.

It hopes to deliver between 30 and 40 meals a week.

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