The Castle is supporting Real Nappy Week 2014 with a display and information on our main staircase provided by the Hackney Real Nappy Network.
Thu 24/4/2014 at 14:32 by Audrey
You may notice our new card payment terminals in Reception and in the Cafe. Yes, you can now pay with cards in the Cafe too!
Fri 4/4/2014 at 11:31 by Audrey
The Castle Cafe, for the second year running, has won the Sustainable Food Award at the 2013-2014 Sustainable City Awards, announced on the 27th of March. This is a great achievement, considering that we've come out above dedicated restaurants and cafes! Our congratulations go to the Cafe, Kitchen and Garden teams for making this happen.
Fri 10/1/2014 at 13:20 by Audrey
Welcome to 2014! To bring in the new year, we're building a live willow dome in the garden on Saturday the 18th of January from 11am to 4pm. Come along to watch, learn and help out. Please email firstname.lastname@example.org for more information or if you are intending to participate as there are limited spaces.
We're also back to the usual volunteer days: Mondays and Thursday between 11am and 4pm if you want to get some fresh air and help out.
The garden was a hive of activity with herb and vegetable production increasing, volunteers harvesting, youth groups experimenting with earth building, lectures, courses and parties!
In June the flowers were out in force and the bees were working overtime! Our garden was alive with colours; huge purple poppy heads, gentle mustard flowers, towering hollyhock and everything in between.
Tue 29/10/2013 at 12:18 by Audrey
After quitting my job in investment banking in ’06, I studied for Herbal Medicine for four years at the University of East London. Since qualifying as a herbalist with a BSc (Hons) in 2011, I’ve built up a large dispensary, consisting mainly of tinctures and dried herbs, which I source wherever possible from organic-certified suppliers.
Tue 29/10/2013 at 11:42 by Audrey
In 2009, when we embarked on our mission to reduce our environmental impact, the first thing we did was take stock and try to measure what our impact actually was. We used 2008 as our 'base year' from which we will measure our progress. Putting together the data for the report was a mammoth task involving digging up old invoices, researching methodologies, choosing conversion factors and trying to remember what the heck we'd done the previous year. That first report highlighted the key areas of impact and we developed our Sustainability Policy and Goals.
Mon 28/10/2013 at 15:59 by Efua Uiterwijk
The Castle is looking for a chef who is passionate about sustainable vegetarian and vegan food and will be excited about working with our Café Manager and our garden team to produce great value, healthy food for hungry climbers! The position may be full time or part time shared with another chef depending on your availability and experience.