A Social Enterprise

Learning to cook is the gateway to eating well and enjoying good food but it brings about a host of other benefits too.

We are a team of qualified chefs, nutritionists and home economists providing training and support for communities. Our vision is simple: we want to see greater social, mental and financial wellbeing across society and we believe we can achieve this through sharing our passion for food and cooking.

As a nation we are increasingly becoming more reliant on pre-prepared foods which can be attributed to a lack of cooking skills. Convenience foods can be expensive and high in saturated fat, salt and sugar, which is contributing to the rise of obesity.

When people cook most of their meals at home, they consume fewer carbohydrates, less sugar and less fat than those who cook less or not at all – even if they are not trying to lose weight. The research also found that those who cook at home more frequently are less likely to choose fast foods on the occasions when they do eat out.

Poor diet can have a detrimental effect to mental wellbeing. The importance of good nutritional intake at an early age is explored in multiple studies, including a systematic review in 2014, which found that a poor diet is linked to poorer mental health in children and adolescents.

The simple process of cooking, and eating, together can enhance an overall healthy lifestyle and lead to benefits across educational attainment, employment and family life.

‘Have a look at the ‘Success Stories’ page for more information on who we’ve worked with so far, testimonials from our commissioners and, most importantly, how The Let’s Cook Project has positively impacted upon our beneficiaries.

A Balanced Value Proposition

Valuing Impact

We ensure that impact is regarding with equal importance to profit. The Let’s Cook Project aims to minimise overhead and operational costs so that funds can be directed to where they’re needed. How do we do this?

Avoiding Duplication

At the Let’s Cook Project we try and ensure that funding, finance or profit is directed to our end beneficiaries and not into unnecessary bureaucracy or by trying to reinvent the wheel.

Harnessing Knowledge and Expertise

We actively partner with like-minded but complimentary organisations such as environmental charities, Public Health or educational experts to deliver outstanding programmes of work.

Treading Lightly

The Let’s Cook Project wants to leave a positive lasting impression. We always consider the environmental cost of what we do. We travel by Skype for meetings, we use reusable aprons, crockery and cutlery if we can, and if not, we consider the implications of disposable wherever we’re working. We champion food waste reduction across all of our programmes regardless of the intended primary outcomes. Wherever possible we share our resources electronically to avoid unnecessary printing.

Advocating Good Health

The promotion of good health and sound nutritional advice underpins all of our training, regardless of the primary outcome. We base all of our course materials on the most up to date research and guidance from NICE and PHE. We acknowledge that this guidance is very much an ‘ideal’ destination, so we ensure our training is realistic, accessible for all and encourages small step and sustainable changes in both diet and lifestyles to move towards that end goal.




What we do we do well and always with passion, conviction and spirit.


Always learning, educating, appreciating and developing.

LCP Apron
Train the Trainer


Being outstanding in our field and always striving for the best.


Delivering with honesty and strong moral principles.