Food Behind Bars Registered Charity 1190462
The trustees of Food Behind Bars present their annual report and accounts for the period from 6th April 2021 - 5th April 2022. The trustees confirm they comply with the requirements of the Charities Act 2011 and the Charities Statement of Recommended Practice. The trustees have also referred to the guidance issued by the Charity Commission regarding public benefit.
Our objectives
The objectives of the charity are to promote physical and mental health and wellbeing (3 (1) (d) of the Charities Act 2011), particularly, but without limitation, to promote the health of prisoners in the UK and promote healthy eating. The charity also aims to promote education (3 (1) (b) of the Charities Act 2011), particularly but without limitation, to enable prisoners, ex-offenders and prison staff to learn about healthy eating and good nutrition, and to develop skills which will promote healthy eating whilst in prison and for their future lives. The charity operates within England and Wales and its activities cover education/training, the advancement of health and other charitable purposes, such as promoting wellbeing and rehabilitation.
Activities, Achievements and Performance
This year was a pivotal period for Food Behind Bars - we launched three groundbreaking pilot projects, grew our income substantially and employed our first staff members. This has enabled us to hugely expand our impact and reach more beneficiaries at prisons across the country, in particular HMP Wealstun, HMP Swinfen Hall and HMP Brixton.
Our mission of transforming prison food and delivering food education in prisons has remained the same. Our activities this year have ranged from menu development and culinary training to baking, food growing and street food education. Each of these projects have supported the wellbeing of prisoners, given them opportunities to learn how to cook, gain hospitality skills that could lead to employment and enabled them to access a healthier and more varied diet.
A greater staff capacity and increased income has meant we’ve been able to embed Food Behind Bars within the culture and daily life of our partner prisons. We’ve built strong relationships with staff which have opened up new pockets of opportunities within each establishment, provided consistent support to groups of prisoners - many of whom we have now worked with for over a year and have continued to support post-release - and built solid foundations that we hope will lead to a sustained impact.
We were awarded a large grant from the Nagle Family Foundation which provided our primary source of income for this financial year and enabled us to work in a truly innovative way, testing ideas and developing services which have now formed part of our overall strategy. We also began to grow our sales and contracts income and this is a key focus for the charity going into 2022/23.
In July 2021, we employed Natalia Middleton - a professional chef and cookery teacher - as our Development Chef. Her involvement has been crucial to all of our activities, in particular the projects at HMP Wealstun and HMP Swinfen Hall, where she has led our food education and recipe development. Growing the team has been integral to our success this year - it’s raised the profile of the charity, attracted new clients and enabled us to deliver more work.
Despite the Covid-19 pandemic still affecting prisons by reducing the regime in some establishments, we’ve been able to adapt our services where necessary and still reach our beneficiaries. Overall, this year has been a monumental period of growth for Food Behind Bars which has solidified our position at the forefront of prison food in the UK and set the groundwork for an exciting 2022/23.
Summary of achievements and activities
HMP Wealstun
We launched a one year project with HMP Wealstun in July 2021. This was our first major prison food project which was primarily focused around working closely with the kitchen to improve the food served and provide healthier options on the menu. The project also involved restoring a bakery facility in the prison kitchen and creating a HMP Wealstun wellbeing guide to be distributed to prisoners.
Menu Development
When we began working with the prison, the Catering Manager was providing a good variety of food but was keen to offer more varied meals, in particular healthy food, which many of the men had asked for. The current menu offered 5 choices for lunch and 5 for dinner and in September 2021, we launched “Option F” - a sixth menu option, developed specifically by Food Behind Bars. We developed over 50 brand new dishes in total - some examples include: bombay potato frittata with salad, Brazilian black bean feijoada, Jerk sweet potato and charred corn salad, cowboy bean bowl with toasted tortillas, buddha bowls, homemade bhaji burgers and Asian chicken noodle salad. These options were available for lunch and dinner everyday and over half of them were either vegan or vegetarian.
A tasting event and catering forum was delivered by us to coincide with the launch of Option F. Each prisoner was able to taste a range of the new dishes and offer feedback. Many of them said it was the best food they’d tasted in prison and the dishes received scores of 9 and 10 across the board.
In early 2022, we developed a new set of dishes for Option F based on the reaction to the current menu cycle. These focused on healthier, more exciting versions of ‘family favourites - i.e. spaghetti bolognese, curries etc. We also supported the prison kitchen weekly with the overall menu, providing new side dishes, snack ideas and menu resources to educate the men on new ingredients and dishes.
Rise & Prove
We began work on establishing Rise & Prove, the in-house prison bakery. This officially launched in December 2021 with a special Christmas baking project. We developed three festive-themed baked goods and provided the prison with some high quality, local ingredients as well as packaging. We trained the prisoners who work in the bakery on the products and during the week before Christmas, the men made over 850 bakery boxes which were distributed to each prisoner. They were able to enjoy three homemade baked items during a traditionally challenging and isolating period for individuals in prison. We received positive feedback about this initiative, with comments including:
“I found all three delicious, but if I had to pick just one? It would have to be the sticky gingerbread. This was above and beyond! My tastebuds are still partying. Thank you and have a lovely Christmas and New Year.”
“All three items were delicious and a thoughtful treat, thank you very much and hope you have a good Christmas.”
“They were really nice and thoughtful - really tasty. The boys in the bakery have done a fantastic job and should get a bonus! Well done lads.”
In March 2022, we received a small additional grant from The Worshipful Company of Bakers which enabled us to run a baking short course for a group of 4 men. This was delivered in partnership with a local bakery, The Handmade Bakery in Huddersfield. The men learnt how to make laminated pastries - almond croissants, pain au chocolat, custard tarts, pain au raisins, as well as enriched dough. This helped upskill the bakery workers and introduce them to new flavours, techniques and ingredients.
Wellbeing Guide
In October 2021, we released “Take Care” - a wellbeing guide produced by Food Behind Bars specifically for HMP Wealstun. The booklet included accessible information about looking after the body, mind and diet during prison. The content included diet information from a qualified nutritionist, details on new Option F dishes, a step-by-step yoga sequence, a “cell workout” from an ex-prisoner turned Personal Trainer and breathing techniques from a wellbeing expert. This guide was kept in Wealstun’s Induction Wing and is given to every new arrival on their first day at the prison, to help support their wellbeing during the challenging early days of prison and throughout their sentence.
HMP Swinfen Hall
We also began working with HMP Swinfen Hall officially in July 2021 on a one year project. The project spanned both the staff bistro (where we have been running a culinary training programme) and the grounds (where we have been refurbishing a greenhouse into a kitchen garden and delivering training).
Culinary Training Programme
HMP Swinfen Hall is home to a staff bistro which operates as a cafe serving breakfast, lunch, coffee, snacks etc. It is staffed by around 8 prisoners who work in the bistro 5 days a
week preparing and serving food. We began bi-weekly sessions in the bistro in August 2021 delivered by Natalia, our Development Chef. The sessions were designed to teach the men how to cook, design menus and explore new ingredients. The men have been able to master a range of professional techniques - from knife skills to meat and fish preparation to making stocks, sauces and pastry. Food has been diverse and culturally wide-ranging - sessions have featured Mexican, Japanese, Caribbean, Italian and Indian food and many more.
The programme has contributed to an overall improvement in the food quality in the bistro, meaning the men are cooking new dishes even on the days we’re not there. This has attracted more customers to the space, in turn boosting the men’s job satisfaction and enabling them to gain professional experience. Every recipe used has been kept in a kitchen recipe book, so the team has a bank of different recipes to access at all times. Dishes have included fresh produce from the garden and a more diverse cultural variety of ingredients.
As part of the regular programme, we have organised a series of one-off events and guest chef sessions. In November 2021, cookbook author and BBC Good Food columnist Melissa Thompson ran a special Caribbean guest chef session. In the same month, award-winning writer and caterer Milli Taylor delivered a Japanese cooking class. We ran a special Christmas lunch service for the staff in December 2021 and a Cook for Ukraine fundraiser in April 2022.
Some of the feedback we have received includes:
“I learned how to make delicious Patatas Bravas and Chicken Marbella. Also Milli showed us her amazing banana cake. Thank you both.”
“I learnt how to make chocolate ganache properly and Nat showed me how to make chocolate bark with leftover melted chocolate to decorate cakes, I have never seen that before!”
“I really enjoyed making a delicious chicken Tikka and Thai green curry - it was awesome to make the paste from scratch.”
“We learnt how to make some really nice dishes and we had some great feedback from customers. Thank you Nat, always a pleasure to have you in.”
“I learnt different techniques of cutting vegetables and stripping down a chicken. I really enjoyed it - very happy.”
Natalia has provided the men with the chance to gain professional skills but has also supported their personal development, with many growing in confidence and taking ownership over the space. Overall, the bistro continues to thrive and our programme has given the men a space to get creative and reap the rewards that food and cooking can bring.
Food Growing Programme
Our ambition with the grounds and greenhouse at HMP Swinfen Hall was to help create a thriving kitchen garden which supplied fresh fruit and vegetables to the prison kitchen and provided valuable training and employment for the prisoners.
When we began work in Summer 2021, the greenhouse irrigation system was not functioning properly so we organised for a new system to be installed so crops could be watered effectively. Our initial progress was stalled slightly due to staffing issues - we employed a Kitchen Gardener to run the programme in late 2021 and after delivering the first sessions, she left the role in early 2022 due to a change of circumstances. However, we had already started planting a variety of crops, including herbs, spring onions, lettuces and tomatoes.
In January 2022, we brought on a new Kitchen Gardener, Lawrence, who was a FBB volunteer. He was able to make a growing plan for the garden and begin planting a variety of crops with the men. These included sweetcorn, butternut squash, beetroot, strawberries, blueberries, rhubarb, potatoes, rainbow chard and many more. This produce was supplied to the prison kitchen and used to make meals for the prisoners, as well as being supplied to the bistro and used as part of our training programme.
Lawrence also ran bi-weekly sessions with the 15 prisoners who worked in the greenhouse and grounds. Each session was hands-on and specifically focused on food growing skills. The men were able to learn about unfamiliar fruit and vegetables, seasonality and sustainability. In Spring 2022, plans were formed to build new raised beds and install a set of beehives. We sent all of the staff on a professional beekeeping course and they are now able to pass on their knowledge to the prisoners. We regularly provided seeds, soil, compost and beekeeping equipment to the prison.
Overall, our involvement led to an improvement in the space which has benefitted the mental health and wellbeing of the prisoners. It has also impacted the overall prison population through the increase of homegrown produce on the prison menu.
HMP Brixton
In March 2022, we delivered a 4-week street food entrepreneurial programme called Street Food Bosses to a group of 20 men at HMP Brixton. The course gave individuals the opportunity to develop their very own street food concept, supported by industry experts from across the world of food, business and branding.
During this course, learners attended a series of workshops that helped shape an initial idea into a viable potential business. The course involved a set of industry workshops delivered by guest professionals working in the field - these included successful street food traders, branding experts and business leaders. Each session covered every element of starting and running a successful street food business - from defining a USP and developing a business model, to building a brand, creating a menu, understanding logistics and operations and the importance of pitching.
Each learner created a one-page business plan, a name, logo and brand identity and developed a short pitch with the help of the course facilitators. At the end of the programme,
we invited in a group of leaders from the street food industry - these included representatives from Borough Market, KERB and Brixton Village. Each learner presented their business to the panel in a special event in the prison chapel. They received feedback from the experts, answered questions and were supported by their peers. Two overall winners were crowned and everyone received a certificate of completion, an individual personal reference, a list of useful contacts and resources, as well as their completed learning pack and the resources they created during the course.
Some of the feedback we have received includes:
“The course was a great way to focus on something positive to come out of a harrowing environment like HMP Brixton. A real positive light at the end of a long dark tunnel. Thank you Food Behind Bars.”
“I got an educational experience which I valued. I’ve learnt about branding and managed to make my logo. I also got to interact and get knowledge from real street food vendors and I enjoyed the course. Thanks to Food Behind Bars I feel closer to making my dream a reality.”
“This is an amazing course to bring to prisons! I gained loads of knowledge that I can use in the future. I thank all of the professionals that delivered the sessions, not only for their experience but their time and patience. I would recommend any prisoners to take part in the course, for the knowledge and experience and their own personal development.”
Although bringing so many guest facilitators into the prison to deliver this course made it logistically challenging, it also added great value to the programme and opened prisoners up to a world they might not have been able to access before. Learners left feeling inspired and confident. We also went on to support many of them in the community, including one individual who we secured a paid apprenticeship at a street food company. Overall, Street Food Bosses positively impacted the men involved who - prior to this course - were not involved in any meaningful out-of-cell activity.
HMP Hewell
In October 2021, we hosted the final of our “HMP Hewell’s Best Chef” competition. The prison-wide competition asked prisoners to submit their own original recipe and write about what it meant to them. 42 prisoners entered and we assembled a panel of professional judges, made up of local chefs and restaurateurs. We hosted a cook-off with 6 semi-finalists and a final cook-off with 3 of them. They were able to cook their own food, use high quality ingredients and learn skills from the professional chefs. We crowned a winner and in November 2021 all three finalists cooked a special lunch for a group of governors from different prisons. They designed, cooked and served a three-course meal, with each of them benefitting from spending time out of their cells during a period of minimal purposeful activity during the pandemic.
HMP Isis
In April 2021, we began working with HMP Isis on a community kitchen project, 180 Kitchen. This involved turning the existing staff mess into a new type of community kitchen that
combines vocational training and community support - producing thousands of nutritious meals for those most in need, whilst enabling young people in prison to build skills and make a positive contribution to their local community. Alongside other charity and hospitality sector partners, we supported HMP Isis in setting up 180 Kitchen.
In August 2021, we hosted a branding workshop with 10 prisoners who work in the kitchen. The workshop encouraged the group to come up with a name and a brand for the kitchen which was then turned into a logo and a creative identity. The kitchen was at the early stages of development, however a partnership with Greenwich Council meant the prisoners began to produce around 200 meals per week which were distributed to food projects in the community. We are continuing to support this project which provides training and employment for the prisoners and nutritious meals for those who need them most.
HMP East Sutton Park
In January 2022, we were successfully awarded a 12-month contract at an open women’s prison in Kent, HMP East Sutton Park. The contract involves running a professional butchery course to cohorts of women in the prison’s in-house butchery facility. HMP East Sutton Park is home to a working farm - they rear their own livestock and the products produced are sold in the prison’s farm shop. This is the only project of its kind in the UK - we will be delivering an exciting course that trains learners in the fundamentals of nose-to-tail butchery, as well as giving them the opportunity to explore more artisan techniques that reflect modern butchery - skills such as smoking, curing and utilising the whole carcass. FBB will secure work placements, job opportunities and mentor partners for the learners on release. This project is due to commence later in 2022.
Employment and Skills Training
Although much of our work during this period has focused on in-prison activities and the impact they have on individuals during their sentence, we have also provided support to those who have engaged in our programmes and been released into the community.
We have referred two individuals who completed our Street Food Bosses programme to the Streets Ahead initiative, run by KERB Food and McCain Foods. Streets Ahead helps individuals from marginalised backgrounds build their own street food brand; by engaging in an online street food course, attending immersion days at London food markets and having the opportunity to apply for a start-up grant to fund their business.
We also supported an individual serving a sentence at HMP Brixton, who was referred to us by staff members. He had a business plan for his own food business and a desire to work in the food industry. Upon release, we helped secure him a paid apprenticeship with KERB Food at the National Theatre, whilst also working with a partner organisation to provide him with an electronic tablet so he could complete an online street food course.
This is an area we would like to expand further in 2022/23 and we hope to continue to provide tailored support to individuals we meet in custody, helping them secure employment and further qualifications and training.
Other
We created an 8-episode podcast with production company Second Window which was released in Spring 2021. The podcast, Food Behind Bars, explored the subject of prison food through the people who know it best: prisoners, ex-prisoners and catering managers. The podcast was nominated for a Digital Media Champion Award at the Criminal Justice Alliance Awards 2021.
Lucy Vincent was also nominated for the Veuve Clicquot Innovator Award at the GQ Food Awards in April 2022. Food Behind Bars was also featured in a BBC Sounds podcast with Stacey Dooley. The HMP Swinfen Hall kitchen garden project was featured by the Royal Horticultural Society podcast.
Future Plans
Our aim is to continue working with prisons across the country to reach as many individuals as possible from a variety of demographics and backgrounds. We have been working in a bespoke way this year - designing initiatives to suit each prison’s needs and facilities. Although we want to continue working this way, we would like to refine our services and operate more strategically - this will enable us to offer a cohesive set of services and ultimately attract more business and reach more beneficiaries.
We will continue our pioneering projects at HMP Wealstun and HMP Swinfen Hall, using both as a blueprint for how to work with other prisons. But we would also like to capture what we have learnt from these projects - what has worked well and what has been more challenging - and use this in our future services and projects. Our ultimate goal is to have a FBB Development Chef based in every prison kitchen we work with and this is something we’d like to work towards further next year.
At HMP Wealstun, we plan to expand the bakery, Rise & Prove, significantly in 2022. In HMP Swinfen Hall, we plan to continue our culinary training but also work closer with the prison kitchen on healthier food.
We will officially launch our butchery project at HMP East Sutton Park and hope to secure more contracts in 2022 and into 2023.
Alongside our larger prison projects, we plan to deliver some shorter-term projects, including cookery classes both in prison and in the community. This is a key area of expansion for us - we would like to deliver as much holistic food education as possible to as many prisoners, particularly those who rarely leave the wing or engage in typical education or work. This type of practical, hands-on education not only supports mental health and wellbeing, but also equips prisoners with life skills they can utilise on release.
Our vision remains the same: we want to transform the quality of food and food education in British prisons. Although this is an ambitious target, our work this year has brought us closer to our goal and enabled us to prove that better food in prison is possible. Next year, we want to get even closer to achieving our vision.
Our Finances
The receipts and payments accounts report for the financial year 21/22 shows a total income of £82,637, an increase of over 300% from our income for 20/21. This consists of £67,500 restricted income made up of grant income from The Nagle Family Foundation and The School for Social Entrepreneurs. The remaining £15,137 of unrestricted income is made up of donations and sales. We also received a £1000 grant from The Worshipful Company of Bakers, £8,264 from prison partners for project delivery and £4,275 of donations.
Our cash funds this year end stand at £41,119 in total. This consists of £40,354 of restricted cash reserves and £765 of unrestricted cash reserves. Although our unrestricted cash reserves are lower than we anticipated, they have still increased significantly since 20/21. With a new contract starting in 2022 at HMP East Sutton Park, a focus on growing our sales income and ongoing interest from potential prison partners, we are confident our unrestricted reserves will grow steadily throughout 2022 and into 2023.
Our primary outgoings consist of staff costs which include both our Chief Executive and Development Chef. These staff costs are integral to the delivery of our work and as previously mentioned, our increase in staffing this year has been the main contributing factor to the success of our projects and growth of our impact. Program delivery costs, which include ingredients, equipment, learning resources, printing etc, also make up a large portion of our outgoings. We have also managed to get many program delivery assets donated this year, which has helped subsidise this expense.
The trustees regularly review the finances, budget and spend during quarterly board meetings. The Chief Executive completes a monthly cash flow statement per month, as well as consistently monitoring budgets, income and spending. The charity now works with an accountancy firm who prepare our end of year accounts, manage payroll and advise on accountancy matters.
Food Behind Bars primary goal for the 2022/23 financial year is to build up our unrestricted reserves and continue to secure public sector contracts to diversify our income stream.
Structure, Governance & Management
The charity trustees are responsible for the overall management and control of Food Behind Bars and meet four times a year. All trustees give their time freely and no remuneration or expenses were paid in the year.
The charity is governed by a constitution and is currently registered as CIO (Charitable Incorporated Organisation). The charity holds several published policies, including health & safety, code of conduct, equal opportunities and safeguarding.
In May 2022, Aaron Taylor officially stepped down from the Board and his role as Chair after two years in the post. This role was then advertised publicly and we received a variety of interest and applications. In March 2022, Iqbal Wahhab OBE joined the Board of Trustees as Chair after being elected through a meeting of the charity trustees where a vote was held. He was appointed in accordance with the terms of the constitution and was invited to join the
board on the basis of his diverse skills and experience, including his previous Chair role at prison charity BounceBack and his experience as High Sheriff of London. Iqbal has since been a key figure in the pursuit of Food Behind Bars’ charitable objectives.
The charity continues to be managed on a day-to-day basis by the Chief Executive and founder of Food Behind Bars, Lucy Vincent. During this period, the charity employed a Development Chef and worked with several volunteers. A Butcher Trainer and Baker Trainer will join the team later in 2022.
Charity Trustees
Iqbal Wahhab OBE (from 1st March 2022)
Iqbal is the Chair of the Board and a businessman, restaurateur and social entrepreneur. After graduating from the London School of Economics and working as a journalist in the national press for three years, Iqbal set up his own PR firm in 1991 which specialised in food and drink, before launching Tandoori Magazine. He established the multi award-winning Cinnamon Club restaurant in 2001 and opened Roast, a successful British restaurant in Borough Market in 2005. Iqbal wrote the book "Charity Sucks" in 2016 and was the High Sheriff of Greater London in 2020. Iqbal is a passionate advocate for prison reform and a believer in the power food has to change lives.
Josie Bevan (from 16th May 2020)
Josie is an award-winning writer, blogger and presenter. She had a successful career in film and script-writing before retraining as a nutritionist and naturopath. In 2016, her husband was sentenced to 9 years in prison. Since then, Josie has dedicated her life to campaigning for prison reform. Her critically-acclaimed blog and podcast, Prison Bag, details her journey as a ‘prison wife’ and highlights the injustices of the prison system, from the perspective of a loved one.
Mehrunika Malik-Flynn (from 16th May 2020)
Mehrunika (known as Missy) is a London-based food and drink entrepreneur, consultant and academic. She is the co-owner of food and drink collective Rita’s and has run restaurants and worked in the hospitality industry in London since she was a teen. Missy is currently undertaking an MA in the Anthropology of Food at SOAS, University of London. She has a particular interest in the social, cultural and historical significance of food and its wider meaning.
Suaimhneas Naomi Burke-Shyne (from 2nd October 2020)
Naomi is a lawyer working in human rights and harm reduction with a focus on the right to health, access to justice and health services and access to controlled medicines. She has lived and worked in Indonesia, Nepal, Uganda and New York, defending the rights of the most marginalised and disadvantaged groups in society. Naomi is currently the Chief Executive of Harm Reduction International, a charity that works to reduce the health, social and legal impacts of drug use and drug policy.
Reference and Administrative details
Contact details:
Food Behind Bars 4 Jersey Road London E11 4BL
Website:
www.foodbehindbars.co.uk Email: info@foodbehindbars.co.uk
Registered charity number:
1190462
Additional Information
Chief Executive: Lucy Vincent
| Food Behind Bars | Food Behind Bars | Food Behind Bars | Food Behind Bars | Food Behind Bars | 1190462 | 1190462 | 1190462 | CC16a | |
|---|---|---|---|---|---|---|---|---|---|
| For the period from |
6/4/2021 | To | 5/4/2022 | ||||||
| Section A Receipts and payments | |||||||||
| A1 Receipts | Unrestricted funds to the nearest £ |
Restricted funds to the nearest £ |
Endowment funds to the nearest £ |
Total funds to the nearest £ |
Last year to the nearest £ |
||||
| Donations | - 4,273- |
- -- |
- -- |
- 4,273- |
- 3,605- |
||||
| Grants | - -- |
- 67,500- |
- -- |
- 67,500- |
- 15,300- |
||||
| Sales | - 10,864- |
- -- |
- -- |
- 10,864- |
- 150- |
||||
| Refunds | - -- |
- -- |
- -- |
- -- |
- 20- |
||||
| - -- |
- -- |
- -- |
- -- |
- -- |
|||||
| - -- |
- -- |
- -- |
- -- |
- -- |
|||||
| - -- |
- -- |
- -- |
- -- |
- -- |
|||||
| - -- |
- -- |
- -- |
- -- |
- -- |
|||||
| Sub total(Gross income for AR) | - 15,137- |
- 67,500- |
- -- |
- 82,637- |
- 19,075- |
||||
| A2 Asset and investment sales, (see table). |
|||||||||
| - -- |
- -- |
- -- |
- -- |
||||||
| - -- |
- -- |
- -- |
- -- |
- -- |
|||||
| Sub total Total receipts A3 Payments |
- -- |
- -- |
- -- |
- -- |
- -- |
||||
| - 15,137- |
- 67,500- |
- -- |
- 82,637- |
- 19,075- |
|||||
| Staff Costs including pension | - 8,484- |
- 27,213- |
- -- |
- 35,697- |
- 1,493- |
||||
| Program delivery costs | - 4,989- |
- 9,936- |
- -- |
- 14,925- |
- 89- |
||||
| Travel | - 857- |
- 4,746- |
- -- |
- 5,603- |
- 266- |
| A2 Asset and investment sales, (see | |||||||||||||||||||||
| table). | |||||||||||||||||||||
| - | -- | - | -- | - | -- | - | -- | ||||||||||||||
| - | -- | - | -- | - | -- | - | -- | - | -- | ||||||||||||
| Sub total | - | -- | - | -- | - | -- | - | -- | - | -- | |||||||||||
| **Total receipts ** | - | 15,137- | - | 67,500- | - | -- | - | 82,637- | - | 19,075- | |||||||||||
| A3 Payments | |||||||||||||||||||||
| Staff Costs including pension | - | 8,484- | - | 27,213- | - | -- | - | 35,697- | - | 1,493- | |||||||||||
| Program delivery costs | - | 4,989- | - | 9,936- | - | -- | - | 14,925- | - | 89- | |||||||||||
| Travel | - | 857- | - | 4,746- | - | -- | - | 5,603- | - | 266- |
CCXX R1 accounts (SS)
28/02/2023
1
| Payroll costs | - | -- | - | 323- | - | -- | - | 323- | - | 100- | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Office admin costs | - | 1,492- | - | 116- | - | -- | - | 1,608- | - | 359- | |||||||||||
| Advertising | - | -- | - | 112- | - | -- | - | 112- | - | 18- | |||||||||||
| - | -- | - | -- | - | -- | - | -- | - | -- | ||||||||||||
| - | -- | - | -- | - | -- | - | -- | - | -- | ||||||||||||
| - | -- | - | -- | - | -- | - | -- | - | -- | ||||||||||||
| **Sub total ** | - | 15,822- | - | 42,446- | - | -- | - | 58,268- | - | 2,325- | |||||||||||
| A4 Asset and investment | |||||||||||||||||||||
| purchases, (see table) | |||||||||||||||||||||
| - | -- | - | -- | - | -- | - | -- | ||||||||||||||
| - | -- | - | -- | - | -- | - | -- | ||||||||||||||
| **Sub total ** | - | -- | - | -- | - | -- | - | -- |
| A4 Asset and investment | ||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| purchases, (see table) | ||||||||||||||||||||
| - | -- | - | -- | - | -- | - | -- | |||||||||||||
| - | -- | - | -- | - | -- | - | -- | |||||||||||||
| **Sub total ** | - | -- | - | -- | - | -- | - | -- | ||||||||||||
| **Total payments ** | - | 15,822- | - | 42,446- | - | -- | - | 58,268- | - | 2,325- | ||||||||||
| **Net of receipts/(payments) ** | - | 685- | - | 25,054- | - | -- | - | 24,369- | - | 16,750- | ||||||||||
| A5 Transfers between funds | - | -- | - | -- | - | -- | - | -- | - | -- | ||||||||||
| A6 Cash funds last year end | - | 1,450- | - | 15,300- | - | -- | - | 16,750- | - | -- | ||||||||||
| **Cash funds this year end ** | - | 765- | - | 40,354- | - | -- | - | 41,119- | - | 16,750- | ||||||||||
Section B Statement of assets and liabilities at the end of the period
| Unrestricted | Restricted funds | Restricted funds | Endowment | |||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Categories | Details | funds | funds | |||||||||||||
| to nearest £ | to nearest £ | to nearest £ | ||||||||||||||
| B1 | Cash | funds | Natwest | - | 765- | - | 40,354- | - | -- | |||||||
| - | -- | - | -- | |||||||||||||
| - | -- | - | -- | - | -- | |||||||||||
| Total cash funds | - | 765- | - | 40,354- | - | -- | ||||||||||
| (agree balances with receipts and payments account (s)) |
OK | OK | OK |
CCXX R2 accounts (SS)
28/02/2023
2
| B2 Other monetary assets B3 Investment assets B4 Assets retained for the charity’s own use |
Details | Unrestricted funds to nearest £ |
Restricted funds to nearest £ |
Endowment funds to nearest £ |
|---|---|---|---|---|
| - -- |
- -- |
- -- |
||
| - -- |
- -- |
- -- |
||
| - -- |
- -- |
- -- |
||
| - -- |
- -- |
- -- |
||
| - -- |
- -- |
- -- |
||
| - -- |
- -- |
- -- |
||
| Current value (optional) |
||||
| - -- |
||||
| - -- |
||||
| - -- |
||||
| - -- |
||||
| - -- |
||||
| Current value (optional) |
||||
| - -- |
||||
| - -- |
||||
| - -- |
||||
| - -- |
||||
| - -- |
||||
| - -- |
||||
| - -- |
||||
| - -- |
CCXX R3 accounts (SS)
28/02/2023
3
B5 Liabilities
Signed by one or two trustees on behalf of all the trustees
| - -- |
||
|---|---|---|
| When due (optional) |
||
| Date of approval | ||
| Iqbal Wahhab | 27/2/2023 | |
| Mehrunisa Malik-Flynn | 28.02.23 | |
CCXX R4 accounts (SS)
28/02/2023
4
CHARITY COMMISSION FOR ENGLAND AND WALES Independent examiner's report on the accounts Section A Independent Examiner's Report Report to the trusteesl members of On accounts for the year ended 05 April 2022 Charity no {rf any) 1190462 Set out on pagos I report to th8 trustees on my examination of the accounts of the above charity {Yh8 Trusf) for tha year ended Responsibilities and As th8 chartty tnJste8s of the Tnjst, you are responsible for the prep9ration basis of report of the accounts in accordance with the requirements of the Charities Act 2011 (Ihe Acr). I report In respect of my examlnation of the Trust's accounts carrt8d out under section 145 of the 2011 AGt and in carying out my examination, I have followed the applicablè Directrons given by th8 Charity Comrnisslon under section 145(5Xb) of the Ad. I have completed my gxaminats'on. I confimi that no materlal matters hav8 come to my attentton {other than that disclosed below ") in connection with the examination which gives me cause to believe that in, any material r&speGt accounting records were not kept in accordance with section 130 of th8 A¢1 or the accounts do not accord with the accounting records Independent examlnerfs statement I have no concerns and hav8 come across no other matters in connection with the examination to which attention should be drawn In order to enable a proper understanding of the accounts to be reached. . Pl8ase delete the wS in the brackets rfthey do not 8ppIy. Slgngd: Date: Name: Relevant prof8sslonal qualification(s) or body (If any): Address: IER October 2018