A new city centre restaurant which opens this week has teamed up with a Glasgow soup kitchen to help feed the homeless.
Taste of Chennai, which serves south indian cuisine from its based on Sauchiehall Street, will donate at least “one bucket” of curry to the Homeless Project Scotland (HPS) every week.
And they have also agreed to offer the project a function space to use for fundraising events.
Taste of Chennai, which serves south indian cuisine from its based on Sauchiehall Street, will donate at least “one bucket” of curry to the Homeless Project Scotland (HPS) every week.
And they have also agreed to offer the project a function space to use for fundraising events.
The HPS, which operates under central bridge every night, to serve hot food to the most vulnerable people in Glasgow as well as offer support and guidance to those who need it most, said it was “humbled” at the gesture.
Chairman Colin McInnes said: “What happened was that our walk in fridge had broken down and the new restaurant owner, who is also a fridge engineer, came forward and fixed it for us.
“Consequently, the restaurant has now decided to supply food to the soup kitchen every week, once they open and have pledged support to the charity.
“They are going to give us a couple of pots of food every week and we have been to visit them and met the head chef. We are quite excited about this new venture and that we are going to get different food to serve people.
“They also have a function suite downstairs which they say we can use as an event space so we can organise fundraisers, karaoke and raffle nights.
“We were really humbled that in a cost of living crisis, and with people struggling, that the restaurant owner wants to help the homeless before even opening his doors to the public.”
John Coleman, fridge engineer and business partner at Taste of Chennai, said he and the team were happy to be doing their bit for the cause.
He added: “We got a call a week past on Monday to go and fix a fridge down at Central Bridge.
“We didn’t realise until we got there who we were helping and when we realised we repaired the fridge free of charge because the freezer was full of food and there was a chance they would lose everything.
“That’s what started the relationship. Colin came and visited us and it was agreed that we will donate a bucket of curry, as they say, every week to help them out and do our bit for the cause.”
The HPS, which operates under central bridge every night, to serve hot food to the most vulnerable people in Glasgow as well as offer support and guidance to those who need it most, said it was “humbled” at the gesture.
Chairman Colin McInnes said: “What happened was that our walk in fridge had broken down and the new restaurant owner, who is also a fridge engineer, came forward and fixed it for us.
“Consequently, the restaurant has now decided to supply food to the soup kitchen every week, once they open and have pledged support to the charity.
“They are going to give us a couple of pots of food every week and we have been to visit them and met the head chef. We are quite excited about this new venture and that we are going to get different food to serve people.
“They also have a function suite downstairs which they say we can use as an event space so we can organise fundraisers, karaoke and raffle nights.
“We were really humbled that in a cost of living crisis, and with people struggling, that the restaurant owner wants to help the homeless before even opening his doors to the public.”
John Coleman, fridge engineer and business partner at Taste of Chennai, said he and the team were happy to be doing their bit for the cause.
He added: “We got a call a week past on Monday to go and fix a fridge down at Central Bridge.
“We didn’t realise until we got there who we were helping and when we realised we repaired the fridge free of charge because the freezer was full of food and there was a chance they would lose everything.
“That’s what started the relationship. Colin came and visited us and it was agreed that we will donate a bucket of curry, as they say, every week to help them out and do our bit for the cause.”
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