The owners of Tin Can Kitchen are looking to raise as much money as possible for Cardiff City Football Club Community Foundation.
On Saturday February 22nd, owners Jordan Phillips and Barry Fallon will run one of their popular charity cook-offs from their new kitchen on Sloper Road, Cardiff.
Situated just behind Cardiff City stadium, Barry, Jordan and the team will hand out free food – a complimentary beef burger, veggie burger or cheeseburger and fries – from 10 am until 5 pm. In exchange for a meal, the owners request that recipients make a small cash donation to Cardiff City FC Community Foundation.
Cardiff City FC Community Foundation, the official charity of Cardiff City Football Club, aims to change lives and transform communities by providing a supportive network that encourages growth, wellbeing, and a sense of belonging. Through their education and community initiatives, the Foundation help people lead healthier more active lives, improve education and employment opportunities, and build stronger communities, across South Wales.
Co-owner Barry Fallon said:
“Here we are, just over a few months since opening our Sloper Road branch, getting stuck into what makes us happy – giving back to the community. We have a history of raising money for charity and our hope is to raise as much money as possible on the 22nd and smash our previous records. At the end of a busy, stressful week, what better than some tasty comfort food – it’s all for a good cause so come on down.”
The event on February 22nd is the first of a number of events the duo would like to run from their new Cardiff site.
Co-owner Jordan Phillips said:
“We love running these sorts of things, getting to meet members of the community and seeing their faces light up when they try our food. We have plans to run other similar events throughout the year and hopefully this isn’t the first time we raise money for the CCFC Foundation – it’s a cracking charity that makes a real difference to the people of South Wales.”
Complimentary food is offered on a first come, first served basis and will run for the duration of the cook off or until the kitchen runs out of stock.
