Serving up truly tasty trainee idea

Community cafe Truly Scrumptious, pictured are the cafe team (w130213-2f)
Community cafe Truly Scrumptious, pictured are the cafe team (w130213-2f)

A new cafe in Worksop will be serving up training and job opportunities for disadvantaged people.

Truly Scrumptious, on Bridge Street, will be helping those who might otherwise struggle to find employment.

The cafe is run by friends Sarah Dolby and Viv Thorpe who are well-equipped for the task.

Not only can they cook delicious, locally sourced dishes, but they also have experience of working with those who need a helping hand.

They both worked for the Citizens Advice Bureau and for charity Hope for the Homeless.

“We always wanted to open a cafe and we could have just done it as a business for ourselves, but we decided we wanted to give something back,” said Sarah.

Sarah and Viv set up Bread and Roses in 2011, a community interest company which aims to benefit the Worksop area by using locally sourced produce, promoting healthy eating, and providing training to help people find jobs.

Sarah said: “Our ethos is ‘Ingredients for Life’, which we have displayed in the cafe.”

“It’s about building people up, boosting their self-esteem and giving them the confidence and skills they need for employment.”

The other company director is Steve Ralf, area manager for Remploy, which helps disabled jobseekers.

They have recieved £6,000 from the Big Lottery Fund and have also been helped with a loan from Sarah’s daughter Alexina Franco, 22, who is a model with Elite.

Sarah ran the Old Blue Bell restaurant in Worksop for ten years and has worked in hotels and restaurants in London.

Viv’s background is in finance and admin but she is also getting stuck into some baking.

Her husband Gordon also works at the care, after training to be a barista.

“We sell Limini coffee which is ground in Sheffield, which people really like,” said Viv, 55.

“We buy quality ingredients locally. We shop on Worksop market and we get our meat from Rob Dolby butchers on Plantation Hill.”

The menu has an impressive choice, from the all-day Big Breakfast, to homemade soup and meat pies.

“We have regular customers already and we’re getting good feedback,” said Sarah, 49.

“We’ve included traditional choices like meat and potato pie, as well as introducing new ideas like cauliflower cheese soup.”

“I had a load of parsnips the other day so I made them into soup and it sold really well.”

They are also proud of their homemade desserts, which include banoffee pie, toffee pecan cheesecake, and chocolate mousse.

“Our staff are brilliant and work really hard,” said Viv.

They plan to take on trainees for six months at a time, either working in the kitchen or front of house, and hope to welcome their first candidates in a couple of weeks’ time.

Trainees will be referred to them from various agencies. For more information call 486467.