Stirring Creativity Ltd
Floor 2, The Fire Station, 139 Tooley Street,
London SE1 2HZ
Tel: 0777 616 4615
Contact – simon@simonboyle.info
I’m continuing to feel frustrated that people not only become homeless but stay homeless. I’ve been relooking at why we started Beyond Food and realise the need for us to continue on our mission to support the homeless community. Part of this is the nee look Brigade, which has recently opened.
Read MoreFrom the new chef’s table being installed at Brigade, to Beyond Food’s supper clubs, being able to interact with people in cosier settings is something I really enjoy. It brings new connections too, and I love to see where that leads.
Read MoreRecently I’ve been sharing some of the ideas from our Freshlife programme to other organisations working with vulnerable people, so we can help more people turn their lives around.
Read MoreGetting out there, applying skills and using food in a positive way to help people are all particularly important to me. Giving back to the community and spreading social innovation in new ways really can drive change.
Read MoreAs the holiday season comes to an end, I’ve been reminded just how amazing simple and local flavours are.
Read MoreSpending some time cooking with my daughter this week inspired me to think of more hands-on and practical ways to help people who haven’t had the love and support systems we have.
Read MoreSupper clubs have been a trend for a number of years now, but for me, they’re about more than following a foodie trend. As well as giving our guests a one-of-a-kind opportunity to taste the food of well-known chefs, supper clubs are inspiring for our apprentices, help fund our charitable work and create connections among like-minded people.
Read MoreGoing on Dragon’s Den in 2008 was a turning point for me – and I didn’t even get any funding from the dragons! It made me realise the value of partnerships and collaborating with the right people to push an idea forward, so a concept can be the very best it can be.
Read MoreChefs reach their profession in many different ways, from people who have been passionate cooks from a young age, to those who have pushed to improve their lives by gaining skills in hospitality. We should celebrate the diversity of ways people get into their careers and support everyone who has an idea. We don’t know what difference people can make within themselves and to others until we give them a chance.
Read MoreMany of my experiences recently have shown me how mainstream education needs an overhaul. Using experiential learning and developing education around communities rather than classrooms, we should be inspiring people in multiple ways.
Read MoreRecently I’ve spent a fair bit of time judging other people’s work at awards and competitions. After turning 46 last week, I’m starting to realise I do have some experience to share, but it’s still a strange position to be in. What it has made me realise is the myriad ways chefs contribute to society through their craft.
Read MoreI believe we should inspire young people to take their futures into their own hands, whatever their starting point in life. There are so many ways this can be done and often it’s the smallest and simplest interventions that have the furthest reaching impact.
Read MoreThe work we do is so much more powerful when we connect, collaborate and share our knowledge with others. This is something I feel strongly about, so I get out and about as much as I can to make new connections.
Read MoreChallenging yourself and doing something you wouldn’t normally do can be a revelation. It creates inspiration and gives a breath of fresh air – I’ve witnessed how getting outside your comfort zone can change lives.
Read MoreSocial enterprises and charities are spending too much time fighting over funds instead of fighting for people. The House of Commons All Party Parliamentary Group invited me to share my experiences about this last week, and it struck me just how much they rely on our sector to solve the big social problems of our times.
Read MoreInnovation in the hospitality sector is about more than Michelin starred restaurant food. It’s about developing interesting ingredients and creating entirely new products across the whole industry, as well as the industry being more open-minded when it comes to career opportunities and encouraging young people to enter this exciting and fast moving world of hospitality.
Read MoreFood is more than a means to an end. Yes, we all have to feed our bodies. But food should connect people together too.
Read MoreIt's hard to escape all the apps and services delivering takeaways and food from almost any brand these days. But I can't help thinking this trend is taking us away from fresh produce and the social rituals that come from cooking.
Read MoreI didn't really excel at school, so I never imagined I'd become a social entrepreneur who helped homeless people get back into work. In itself, that's an important lesson for people I come across through the Beyond Food Foundation and Brigade restaurant.
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