Inspired by MP Ian Byrne’s Scouse Kitchen, The Manc Kitchen explores the benefits of social dining amid rising food and fuel poverty. Around 620,000 people in Greater Manchester currently live in poverty, struggling with basic needs like food. This event aims to demonstrate how public dining spaces can combat hunger whilst bringing people together, providing dignity, and help build social connections.
Learn more about RIGHT TO FOOD CAMPAIGN
The idea is inspired by the history of social dining, which dates back to World War I. Back then, state-supported canteens like National Kitchens and later British Restaurants provided affordable meals while boosting morale. Professor Bryce Evans’ book Feeding the People in Wartime Britain explains how these spaces were a lifeline for communities. Other countries have similar setups today, like Mexico’s Wellbeing Public Diners and Poland’s Milk Bars.
Why it matters
This event will spark discussions on reviving public canteens as vital social infrastructure to tackle food poverty and isolation. As the pandemic and cost-of-living crisis have shown, third-sector organizations bear much of the burden during crises. Public canteens present a chance for councils and governments to reclaim their social responsibilities after years of austerity. A discussion will be held after food by MP for Liverpool and West Derby Ian Byrne and Dr. Natalija Atas, a co-founder of The Poverty Research and Advocacy Network (PRAN).
Enjoy local food
Indian Street Food
Pop-up restaurant that brings authentic Indian street food to life.
On the day, the food will be provided local chef Kala Mandviwala. Kala is a passionate chef and founder of a pop-up restaurant Chiit Chaat that brings authentic Indian street food to life. Known for her vibrant, flavor-packed dishes, she combines traditional techniques with creativity to deliver unforgettable culinary experiences. Kala is also deeply committed to community welfare, often partnering with FareShare to prepare nutritious meals for vulnerable groups, using surplus ingredients to address both food insecurity and sustainability. Some ingredients for the Manc Kitchen will be donated by FareShare, a food redistribution charity, highlighting how important it is for different organisations to come together to create a positive societal impact.
PRAN is delighted to support the organisation of this event, which is being led by Adele Wylie.
Adele is a PhD researcher in Human Geography at the University of Reading, funded by the Economic and Social Research Council (ESRC). Her research focuses on food solidarities and practices of care in Manchester and Stockholm during the Covid-19 pandemic.
Before starting her PhD, Adele worked as a professional chef for 18 years across the UK, Australia, New Zealand, and Sweden. Her experiences in the kitchen, combined with her MSc in Climate Justice where she explored gender and sustainability in professional kitchens, shaped her deep commitment to social justice and sustainability within food systems.
Her time volunteering at foodbanks and community pantries during her PhD has further informed her research. Seeing the challenges people face in accessing quality food led Adele to believe that social dining could offer a meaningful way to address food insecurity, while also encouraging local governments to take greater responsibility in tackling food poverty and social isolation.
During her PhD, Adele attended an online seminar on New Canteen Culture, organised by Dr Marsha Smith, where she heard Ian Byrne present his work with the Right to Food Campaign and the Scouse Kitchen pilot. Inspired by his approach, Adele reached out to Ian and decided to bring a similar initiative to Manchester, leading to the creation of The Manc Kitchen a social dining event that aims to provide high-quality meals and foster a sense of community.
Note: This event is by invitation only. For any further queries, please contact: info@pran.org.uk
This event is funded by the Economic and Social Research Council (ESRC).