Feed our Heroes

We are delivering delicious and nutritious vegan meals to the NHS emergency workers battling on the front line at the Royal London, Whitechapel and the John Howard Centre, Homerton. Doctors, nurses, operational and  forensic psychiatric staff are working around the clock without time to go out and buy lunch or supper or sometimes face empty supermarket shelves.

We have been humbled by the generosity of our clients, friends and members of the public - over 4500 meals have been donated since the start of our efforts on March 25th. We are working around the clock to fulfil our commitments - and are now delivering 150 delicious meals, daily Tuesday to Saturday - thusfar we have  delivered 2393 meals.

Fulfilling a basic civic duty feels like a privilege - we are honored to act on your behalf. There is more to do....we still need to cover the next 12 to 14 weeks as the pandemic peaks. 

We have set up a Go Fund Me page to make it easier to donate. Please find below a price list for meal donations

1 - 9 meals       £6.50 per meal
10 -19 meals 5% discount
20 - 29 meals 10% discount
30 - 39 meals 15% discount
40 - 49 meals 20% discount
50 - 99 meals 25% discount
100 + meals 40% discount

All food is freshly-made and free from preservatives and colouring. We are committed to reducing our waste and carbon foot print: our dishes are predominantly vegan and vegetarian and our kitchen is fully electric and uses 100% renewable energy.  Where possible we source our ingredients locally within Britain and Europe.

As availability of produce fluctuate at these unprecedented times, we will keep you updated via instagram (cantine_london) on what dish we serve each day.

Cantine was founded by Maud Faussurier. Born into a family of restaurateurs, Maud’s family life unfolded around the kitchen table in her parents apartment in the 1st arrondissement in Paris. After an intensive traineeship at the Institut Paul Bocuse in Lyon, Maud honed her skills working under Mark Hix at Hix Oyster and Chop House, Pierre Gagnaire and Roel Lintermans at Sketch and most recently as Head Chef under Yotam Ottolenghi & Sami Tamimi at Ottolenghi

Donations ()

  • Ceyda Tercan 
    • £200 
    • 20 d
  • Adam Whitehead 
    • £100 
    • 22 d
  • Valeria Napoleone 
    • £150 
    • 22 d
  • Richard Scott 
    • £100 
    • 23 d
  • Anonymous 
    • £8,992 
    • 26 d
See all

Fundraising team (3)

Maud Faussurier 
Organizer
Raised £3,470 from 26 donations
London, Greater London, United Kingdom
Sicco Diemer 
Team member
Raised £9,522 from 3 donations
Olivia Sanders 
Team member
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