Feed the NHS frontline

Thank you for all your generous support during the first phase of the pandemic.  You raised £30,550.00 to serve  just under 7000 meals to NHS front line workers. Not only was it heart warming to know people are thinking of us, looking forward to a delicious, nutritious and warm meal was a daily highlight in otherwise dark days. Your generosity helped us to battle through...

We are now in the middle of the second wave of the pandemic. It has hit very hard with London at its centre. Staff at the Royal London, Barts Health and beyond are working harder than ever to provide intensive care in vastly increased numbers to patients struggling with Covid in addition to caring for 'regular' patients. Staff are working extremely long hours without much time for a break.

Together with Cantine, we are fund raising to get 100 meals daily to feed our Dr's, nurses, logistical staff and all other front line workers at the Royal London.
Any donation will help boost morale and help look after our critical workers!

Thank you for your help!

The Royal London, Barts Health & Cantine

1 - 9 meals       £7.50 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


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  • Ian Bridges 
    • £20 
    • 5 hrs
  • Clare Morgan 
    • £10 
    • 11 hrs
  • Katie Sellwood 
    • £30 
    • 11 hrs
  • Rachel Sherman 
    • £20 
    • 12 hrs
  • Anonymous 
    • £200 
    • 12 hrs
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Fundraising team (6)

Maud Faussurier 
Raised £732 from 14 donations
London, Greater London, United Kingdom
PJ Zolfaghari 
Team member
Raised £1,640 from 28 donations
Duncan Mitchell 
Team member
Raised £135 from 4 donations
Susana Lucena-Amaro 
Team member
Raised £50 from 3 donations
Nicola Rudkin 
Team member
Raised £10 from 1 donation
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