Corin founded Open Kitchen MCR (formerly Real Junk Food Manchester) in 2014. She's a Project Manager and campaigner who has worked with the community, charity, public and private sectors on projects around sustainability, environment, food waste and plastics reduction for over 10 years.
Sarah joined in 2019 and brings her project management experience. She has previously been involved in a number of Not -for-profit and community projects here in the UK, Australia and Peru, many of them focused around food and its ability to bring people together. It is her dismay of seeing food thrown away rather than being used for this purpose.
James joined the team in 2018 and has brought a wealth of experience and passion for nutrition.
Steph has worked in he environmental sector for over 8 years leading on various campaigns in Manchester. She is a member of The Chartered Institute of Marketing and specialises in digital communications for not-for-profit organisations and small businesses. She is also a keen photographer, wildflower enthusiast and just blummin' loves bees.
Laurence joined Open Kitchen MCR in 2019 after working in various kitchens across Manchester. He loves making dishes with ingredients that would have gone to waste and never fails to impress with the culinary delights he creates!
Front of House
The multi-talented Helen joined the team in 2019. She previously had her own cake business amongst other catering roles. She has two lovely boys who she adores!
Adrian joined the team in September 2017, using his wealth of experience in retail and distribution to help develop a constantly evolving supply chain into a reliable source of ingredients. He ensures that the catering orders arrive on time and has the wonderful job of redistributing items to community organisations we support.
Front of House
Lee joined Open Kitchen MCR in 2019. He has experience in hospitality and is a natural at Front of House. He came to Open Kitchen MCR after experiencing food waste for himself.
Mark started as a volunteer for Open Kitchen MCR before joining as staff. Growing up in a family with a food business, he understands the emotional and financial cost of producing food that goes to waste.