We’ve seen numerous incredible initiatives to support the hospitality industry in recent months, and now The Pass is adding to the list. Rik Campbell of Kricket is calling it a potential “Spotify of cooking” – and the new fundraising initiative and online platform launched last week.
Created in just three weeks over lockdown, the ever-evolving virtual cookbook brings together recipes from London’s top restaurants and chefs, including Dishoom, Barrafina, Kricket, Lina Stores and Patty & Bun. With over 40 recipes, readers can learn everything from recreating Bubala’s halloumi with black seed honey to attempting Popham’s maple and bacon danish at home. The cookbook is freely available, with readers encouraged to donate, where all contributions go to Hospitality Action.
Alongside recipes, the site also highlights initiatives such as recipe boxes or food delivery, and reveals which suppliers are now selling directly to the public. With a vision to create a hub of recipes from the best restaurants globally, The Pass will later look to feature live cook-a-long content, in-app shopping for ingredients and recipe boxes.
Founder Alex Lazare says “the Pass is really a solution to my own problem – wanting to somehow raise money for an industry that has given me so much, while continuing to eat the food I crave from the places I love during lockdown. Longer term, our sector needs innovative solutions to support restaurants’ new off-floor initiatives, and we want to make The Pass the platform that facilitates that.”
Contributor Tom Aikens adds “the hospitality industry is having a particularly hard time right now and lots of people are struggling to make ends meet. Not only is The Pass supporting a fantastic cause, it’s also a great way to get behind the scenes inside a professional kitchen – from discovering unpublished recipes from some of the best chefs and restaurants around, to amazing ingredients from trusted suppliers”.
To find out more or join The Pass, visit the website here
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