2024-04-05-accounts

Trustees Annual Report 2024-25

Food Behind Bars Registered Charity 1190462

Introduction

The trustees of Food Behind Bars present their annual report and accounts for the period from 6th April 2023 - 5th April 2024. 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.

Food Behind Bars

Trustees Annual Report 2024-25

The objectives of the charity are:

To promote physical and mental health and wellbeing of prisoners in the UK and promote healthy eating.

To promote education to enable prisoners, prison leavers 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.

To improve the quality of food across men’s and women’s prisons to improve prisoners’ lives both during their sentence and on release.

We achieve this by:

Delivering food education classes in prisons that teach individuals how to cook, eat well and maintain a healthy relationship with food.

Developing new recipes and delivering training to prison catering teams to help diversify menus, increase nutrition and get more freshly made, healthy food on menus.

Raising awareness around prison food standards and the importance of good food in prison.

Food Behind Bars

Trustees Annual Report 2024-25

Chief Executive’s Summary

This year marked a period of monumental growth for Food Behind Bars. As 2023-24 draws to a close, the charity is in its strongest position to date. With a growing team, a 175% increase in turnover and an ever-widening network of prison partners, supporters and collaborators, we are continuing to double down on our mission of good food in prison.

This was the year we explored the subject of prison food internationally, taught 150 people in prison how to cook, bake, butcher or grow food and created a sustainable plan for future scale and impact.

Our team travelled the country delivering holistic food education to some of society’s most vulnerable people. We mixed, kneaded and proved, equipping staff and prisoners with professional baking skills and serving homemade bread, cakes and biscuits on prison menus. We taught women about the whole food system during our practical butchery programme.

We broke down barriers and brought people together through delicious food. Whether it was prisoners and officers, or people from different cultures, we created spaces where they could share, learn and enjoy food that resonated with them. We even employed our first person in prison on ROTL (Return on Temporary License).

Our work in the prison kitchen helped define our future growth strategy, as well as providing over 1200 people in prison with food that brought hope and dignity. We continued to develop and roll out recipes, whilst shifting our focus to ensure prison catering teams felt empowered, inspired and knowledgeable.

The year was not without its challenges. All of our work took place in front of a backdrop of an increasingly volatile prison system bursting at the seams. According to HM Inspector of Prisons, by March 2024, 60% of prison establishments were overcrowded and self-harm rates had increased by 24%.

Official Ministry of Justice safety data indicated a 20% increase in reported rates of violence across adult male prisons in 2023, compared with the year before. Three prisons were issued with Urgent Notifications to the government, two of which (HMP Bristol and HMP Woodhill) we delivered projects in. And a high profile escape from HMP Wandsworth in September 2023 shined a spotlight on staffing pressures, security and living conditions.

Despite the food budget rising by 25% in April 2023, the actual spend for the previous year (2022/23) was estimated at 24% over the allocated food budget. This demonstrates the significant pressure prisons face to provide good quality food amongst rising inflation and squeezed budgets.

Nevertheless, we continued to demonstrate the powerful role food can play in easing some of these pressures. Whether it’s the chance to get off the wing and spend the morning making dumplings, eating a freshly-made bread roll for lunch instead of an uninspiring processed baguette or using the skills learnt in prison to pursue a career in food on release, we helped create positive moments of joy, change and redemption.

There is no doubt that our work is more vital than ever before, and we are closing the year with an ambitious scale strategy that will hopefully see us alter the eating habits of a significant proportion of the prison population across the next 4 years. Roll on 2024-25!

Lucy Vincent, Chief Executive

Food Behind Bars

Trustees Annual Report 2024-25

What we do

Food Behind Bars is a Registered Charity dedicated to improving the food served in British prisons. We work with men’s and women’s prisons across England & Wales on the subject of food - to improve the lives of those eating it and support the people making it.

Our aim is to positively impact the health and wellbeing of prisoners, by delivering practical food-based education, promoting healthy eating and supporting catering teams in serving better quality food.

FBB was founded in 2016 by the Chief Executive, Lucy Vincent. A former journalist with a background in food, Lucy launched FBB as a national campaign to improve prison food. This was inspired by the 2016 HM Inspectorate of Prisons Report, “Life in Prison: Food”. We became a Registered Charity in July 2020. Our team consists of chefs, food growers, bakers and nutritionists. They bring a wealth of experience from the likes of BBC Good Food, Leiths School of Food & Wine and The RHS.

Every year, we deliver projects in prisons right across the country. Our food education programmes teach people how to cook, eat well and connect with our food system. We develop recipes for prison menus and provide training in the prison kitchen. We want high quality, healthy food made available to the entire prison system, in order to improve standards, impact health and create better outcomes for everyone in society.

Food is one of the most important parts of daily life in prison and yet, it has never received the same level of attention and investment as catering in other public sector settings. We want to see this change, by putting prison food firmly on the agenda and showing what’s possible.

Food Behind Bars

Trustees Annual Report 2024-25

Impact & Activities

• We delivered our projects in 9 prisons

• 15 catering staff completed training in the prison kitchen

• 150 prisoners took part in our food education programmes

• 1 prisoner employed by FBB on ROTL

• FBB recipes served to 1200 prisoners

Food Behind Bars

Trustees Annual Report 2024-25

In the prison kitchen

2023-24 solidified our important role in the prison kitchen. As our network of catering teams expanded, so did the demand for our work. Budget pressures, staff shortages and equipment issues were common sources of frustration amongst prison catering teams, which meant many were looking for creative ideas and additional support.

This became the uniting theme of our work in the prison kitchen this year. How can we work resourcefully within the challenging parameters of prison catering? And how can we equip catering teams with the skills required to produce high quality, freshly cooked food?

Food Behind Bars

Trustees Annual Report 2024-25

HMP Woodhill

“Food Behind Bars was really amazing. We had a lot of positive comments from prisoners regarding the food on our menu. We - the chefs - have learnt a lot as well, to put love into our cooking and have more confidence to bring up new ideas.” - Catering Staff Member, HMP Woodhill

In November 2023, we began a landmark project at HMP Woodhill. This Category A high security men’s prison was issued with an Urgent Notification to the government in July. This was in response to an unannounced inspection that found a prison gripped by violence, overcrowding and staff shortages. The report found the highest rate of serious assaults against staff in England and Wales, the highest rate of self harm in the adult male estate, one of the highest rates of drug use in the country and less than 25% of the population attending work or education.

We organised ‘away days’ at HMP Brixton, where the team were inspired to make changes and learn through sharing and connecting with others. We promoted our work throughout the prison by making use of the new Launchpad in-cell technology. Our ‘Ready Steady Cook’ team building day was a particular success, boosting team morale and helping break down barriers between staff and prisoners.

By July 2024, over 50% of prisoners rated the food as above average to excellent, opposed to 20% in August 2023. 92% of prisoners who had eaten the new dishes, noticed an improvement in food quality. Staff reported an increase in skills and job satisfaction, prisoners reported more opportunities and training in the kitchen and the amount of processed items on the menu was significantly reduced.

Within this complex environment, the food situation was exasperating things further. Recruitment and equipment issues blighted the kitchen, and menus were uninspiring and high in unhealthy processed food. A lack of food education and scratch-cooking in the kitchen left prisoners bored and, most importantly, not learning skills.

The project wasn’t without its challenges, particularly due to the high security nature of the prison. This limited our ability to involve the whole prison population fully, and posed particular challenges in terms of recruiting kitchen workers. There is still work to be done, with Phase 2 of the project currently in discussion, involving bread training and work to improve lunch options further. However, the commitment from the Woodhill senior leaders, the hard work of the catering team and the introduction of new technology in the prison, meant this was a milestone project for us, which has helped shape our future strategy.

We embarked on an 8 month project with HMP Woodhill in November 2023. We had four goals:

• Upskill and inspire the kitchen team

• Involve the prison population more in food

• “Unprocess” the menus and develop new, homecooked and healthy recipes

• Help cultivate a more positive kitchen culture and team spirit

We set to work with a series of activities which included recruiting prisoner food reps, running food forums and tastings, delivering specialist training and team-building activities in the prison kitchen, developing recipes and consulting on menu planning. In January 2024, we launched our first set of recipes, and over the course of the project, we put over 25 homemade FBB recipes onto menus. These included salads, pasties, healthy bakes, comforting pies, curries and dishes designed by prisoners at Woodhill.

Food Behind Bars

Trustees Annual Report 2024-25

HMP Wealstun

“FBB’s expertise, support and creativity has allowed us to diversify and innovate our food, equip kitchen workers with additional skills and even upskill our workforce in our in-house bakery. They’ve worked collaboratively with us to make a real impact on the health, wellbeing and life chances of the men and we couldn’t recommend their services more.”- Catering Manager, HMP Wealstun

This year saw us continue our partnership (which started in August 2021) with HMP Wealstun, a men’s Category C prison in Yorkshire. After working with the prison on new recipes and menu improvements, we decided to focus the final part of this project on the in-house bakery.

Although the grant funding our Baker Trainer to deliver weekly education in the prison bakery had ended, we managed to secure additional funding from the prison to continue the initiative. We had created some impactful outcomes for the population of Wealstun, including fresh bakes on the menu and new skills and employment opportunities for the prisoners who had completed the programme. However, the ever-changing prisoner workforce and the ongoing need for healthy, homemade dishes on the prison menu, encouraged us to shift our focus towards the kitchen’s employed staff. These individuals work with the men everyday, and have the biggest influence on the quality and diversity of food.

Our Baker Trainer delivered 8 sessions to catering staff across 8 weeks. The programme was predominantly focused on bread, as this is where we believed we could add most value, by switching the processed bread to homemade loaves. Many of the staff reported a lack of confidence in bread making at the start, but by the end they were all producing a great quality product and understood the process involved. The loaves were a mix of white and wholemeal, providing much-needed nutrition and an improved taste.

After the programme, the staff were equipped with all the skills they needed to pass on to the prisoner workforce, as well as to ensure the loaves continued to be served on the menus. This was a valuable exercise showing us how powerful it can be equipping the staff with new knowledge and building their confidence.

Food Behind Bars

Trustees Annual Report 2024-25

Driving the conversation

Our work advocating for better food in prison wasn’t limited to the kitchen. This year, we influenced change by contributing to academic research, publications and conferences, as well as consulting with and providing support to practitioners, catering teams and prison staff.

In early 2023, we were invited to a series of roundtable discussions hosted by Food Matters, a not-for-profit organisation working to influence prison food policy. Our contribution formed part of their Food Matters in Prison report, published in January 2024.

We continued our advisory board and workshop partner role with the University of Surrey’s Doing Porridge project, which researched the impact of food on women in prison. We presented the recommendations and our proposed actions to prisons including HMP Styal and HMP Send.

In September 2023, the FBB team presented our work to HM Inspectorate of Prisons, during their annual conference in London. This was an opportunity to highlight the importance of food in prison, and guide their work in inspecting prison standards across the UK.

And in 2024, we delivered lectures to undergraduate students at University College London and the University of Hertfordshire. Prison food remains an under-researched area of academia, and we were thrilled that so many students chose to focus their end-of-term assignment on the subject after attending our lectures.

Food Behind Bars

Trustees Annual Report 2024-25

Holistic Food Education

“I’ve enjoyed having the chance to actually cook - I’ve forgotten how much I enjoyed cooking! The opportunity to use good fresh ingredients and spices has been brilliant. More sessions like this would be great.” Programme Participant, HMP Swinfen Hall

Nothing kept us busier in 2023-24 than our holistic food education programmes. Across the Midlands, the South West, South East and London, we delivered a variety of food education to men and women serving sentences.

Some of these programmes had continued and evolved from the previous year, including our work at HMP Swinfen Hall, which had started in 2021 and concluded in March 2024. Here, 30 men completed the bi-weekly programme we delivered in the staff bistro. A Black History Month event was a real highlight, where they cooked for 30 of their peers and staff, sharing the food of their culture and the stories behind each dish.

We worked hard to develop the staff bistro this year into a professional environment where the men could take pride in their work. We redecorated and provided new uniforms, equipment and recipe books. Redemption Roasters delivered a week of coffee training, where men achieved professional barista training. And we even helped set up a recipe book library for staff and prisoners to get inspired.

We continued our social prescribing contract with prison healthcare provider, Practice Plus, delivering a 3-day programme of cookery to 60 prisoners across HMP Swinfen Hall, HMP Stafford and HMP Drake Hall. Sessions focused on simple, healthy and budgetfriendly food using limited equipment.

We also continued our partnership with HMP Isis, supporting The Cookout project - a community kitchen situated in the prison’s staff mess. 20 young men attended the programme in the last year, undertaking an NVQ catering qualification and preparing meals both for community projects and staff. 250-300 meals were produced each month and distributed by Greenwich Borough Council to local families in need.

Food Behind Bars

Trustees Annual Report 2024-25

Cooking from my culture

“This was the best three days I’ve ever had in prison!” CFMC Participant, HMP Bristol

During 2023-24, we launched a new programme, Cooking from my Culture. This was designed in response to the December 2022 thematic review by HM Chief Inspector of Prisons, titled “The experiences of adult black male prisoners and black male staff”.

The report made a series of key recommendations, one of which suggested “using food as a means of connection and comfort.” It was outlined that food could play an important role in improving relationships between staff and prisoners of different ethnic backgrounds.

We piloted the programme at HMP Bristol in May 2023, before delivering it at HMP Wealstun in September 2023. The course created some powerful moments, where prisoners shared stories of their childhood and culture with staff, breaking down barriers and increasing connection. Many of them reported that the programme made them feel human and forget they were in prison, even just for a few days.

Cooking from my Culture is a 3-day cultural cooking course for prisoners from ethnic minorities. It gives prisoners the opportunity to share, learn and bond through food that represents their cultural heritage. It also enables them to connect with fellow staff members, through an end of programme event where each group will prepare and serve a heritage potluck lunch to staff, which they will eat together on the wing.

Food Behind Bars

Trustees Annual Report 2024-25

HMP Stafford

“I came on this course to learn new skills and to feel like a normal person again instead of a number. It has 100% been the best thing I have done in the jail. FBB is great and made the experience even better. Cooking a dish that my mum used to make for me made me happy.” Programme Participant, HMP Stafford

One of our larger food education contracts this year came in the form of a 10-week full-time cookery programme at HMP Stafford. This programme commenced in January 2024 and 24 prisoners graduated the programme, after each spending 2 weeks in the kitchen with our Food Educator.

Having each group for 2 weeks opened up a lot of opportunities for us, as well as the men, who were able to master a broad range of cookery skills, explore a variety of cuisines, and even develop and serve their own recipes to staff and peers. Many of the men had never cooked before, with one confessing to not even knowing how to use an oven. All of them reported an increase in confidence, knowledge and wellbeing by the end of the programme.

HMP Stafford’s role as a prison for those convicted of a sexual offence made the Food Educator position difficult to recruit for. This delayed the start of the contract. Likewise, the short-term, full-time contract, limited our recruitment options even further. Although we ended up filling the role, Stafford characterised a common challenge of much of our food education work this year - short-term contracts due to a lack of prison funding. This hinders recruitment, but also limits the impact we can make in such a short period of time. In 2024-25, we want to prioritise longer-term projects where we can embed our work into the prison and reach a larger number of people.

Food Behind Bars

Trustees Annual Report 2024-25

Butchery in prison

“Food Behind Bars has been a massive pivotal moment in my life recently, from being in custody to after release. I started the 3 month butchery course and during that time I learnt the basics in the profession and became so interested that I studied some skills and techniques from various books. I went on to become a member of staff for the charity and taught the other women within the establishment. During that time, FBB found me a job at The Ginger Pig, where the shop manager was impressed by the skills that I had learnt in a relatively short space of time. Before my release, I worked both jobs, at the prison and at The Ginger Pig. Food Behind Bars has not only helped me by giving me an opportunity to better myself, but it has helped many other people along the way and still to this day continue with the good work.” - Trevene White

We continued our contract with HMP East Sutton Park, where we delivered a programme of practical education in the prison butchery. This open women’s prison in Kent is set on the site of a working farm, rearing pigs, sheep and cattle and selling to the public directly from the prison’s popular farm shop.

At the end of 2022-23, we reported that we had recruited a prisoner on ROTL (Return on Temporary Licence) to take on the role of Butcher Trainer and deliver the remaining 8 months of the programme. This proved to be one of our biggest successes of the year. From May 2023 to January 2024, our Butcher Trainer, Trevene, took each cohort of women through 4 months of butchery training.

With training and support from our Master Butcher and the Farm Manager, Trevene was able to deliver industry-standard training, producing cuts of meat and products that were sold in the farm shop, but also served on prison menus at East Sutton Park and beyond.

We introduced Trevene to The Ginger Pig, one of London’s most renowned butchers. After setting up an interview and trial shift at their Borough Market site, Trevene was offered a job. She continued to work 2 x days a week for FBB, and travelled into London 3 x days a week on ROTL for the remaining 10 months of her sentence. In April 2024, Trevene was released, and now works as a Butcher full time at The Ginger Pig.

We made the decision to not renew the contract in early 2024. This was primarily due to Trevene’s release and the difficulty we would have staffing the role. However, 20 women graduated from our programme and the butchery continues to operate ‘in-house’ providing valuable opportunities for the women at East Sutton Park.

Food Behind Bars

Trustees Annual Report 2024-25

Creating change across the globe

In June 2023, our Chief Executive was awarded a prestigious Churchill Fellowship, a sponsorship programme for changemakers who want to travel, learn from other countries and bring new ideas back to their work in the UK.

In October 2023, she embarked on a 3-week research trip travelling across Denmark, Finland and Sweden and visiting 11 prisons in total. She wanted to learn more about how the Scandinavian prison system - known for its rehabilitative approach to incarceration and some of the lowest reoffending rates in the world - approached prison food. With a focus on self-catering, self-sufficiency and strict food policy, the trip was an opportunity to explore a progressive prison food system and bring ideas back to FBB’s work.

The Churchill Fellowship has been hugely valuable for the charity. It’s enabled us to form international partnerships, learn from models of best practice and inspire our prison partners. In Spring 2024, we even hosted one of the Danish prison catering teams here in the UK, organising a day in HMP Brixton which was hugely beneficial for both kitchen teams. In early 2025, we will release a publication detailing our findings, as well as a podcast series. We hope it will influence policy makers, prison partners, as well as inspiring the public.

Food Behind Bars

Trustees Annual Report 2024-25

Events & Publicity

“This was a busy and exciting year for me at Food Behind Bars. I was lucky enough to deliver food education programmes at HMP Swinfen Hall, Drake Hall, Stafford and Bristol. The sessions were enjoyed by everyone who attended, with the best piece of feedback being ‘It was nice to spend a couple of hours not feeling like I was in prison.’ Our cultural cooking course was a real highlight - 3 busy days packed full of delicious food, wonderful recipes created by the men and all finished up with a celebratory lunch with staff and prisoners.

2023-24 also marked a year of sharing our work with others. From speaking at festivals and universities, to connecting with talented chefs and thought leaders from around the world, we helped shape the conversation and the future of FBB.”

Natalia Middleton, Head of Food Education

2023/24 proved to be a bumper year for events and publicity. In September 2023, we took part in the annual Meatopia festival in London. This sell-out food event is a celebration of ethical meat cooked on open fire. We organised for 4 women from our butchery programme at HMP East Sutton Park to run a Food Behind Bars food stall at the event, led by our Head of Food Education and FBB Ambassador Chef, Milli Taylor.

The women were employed by us on ROTL for the day, cooking and serving 500 portions of jerk pork belly to the public. Our stall had a queue all day and everything sold out. The women all felt it was a highlight of their time in prison, and a unique opportunity to practice the skills they’ve learnt. All money raised from our stall and an additional fundraiser at the event was donated to us.

In October 2023, our Head of Food Education joined a panel of speakers at Food on the Edge in Ireland, a two-day symposium for chefs and food enthusiasts around the world who want to create a better food system. Natalia was on a panel with other thought leaders and chefs, taking part in a discussion named “The poetry of our survival - how food softens institutions.”

One of the biggest moments of 2023-24 came when our work was recognised by Buckingham Palace, as part of the Daily Mail and Marks & Spencer’s Inspirational Women of the Year Award, which our Chief Executive won. As well as coverage in the paper and attendance at an awards ceremony, Lucy also had a reception with Queen Camilla at Buckingham Palace in March 2024. This was an incredible opportunity to highlight our cause and spread awareness far and wide.

Food Behind Bars

Trustees Annual Report 2024-25

Plan for 2024-25

1. Fundraise, develop and build a national training programme for catering teams.

This year has taught us the power in building value, skill and pride amongst prison catering teams. We want to make this the central focus of our work in 2024-25, by building a Prison Food Education Programme and developing a scale strategy to change the diet of a significant proportion of the prison population.

2. Streamline our food education programmes and seek out longer-term projects and opportunities.

We want to refine our prisoner-facing food education courses, by streamlining the content and prioritising longer-term contracts which enable us to create greater impact. This will also involve looking strategically at where we deliver those programmes, and ensuring that we are working in a way that makes logistical sense.

3. Highlight best practices within prison food from around the world and use them to influence change.

Positivity and hope are our key themes for next year. By building value in the sector, highlighting best practice in the UK and abroad and demonstrating that wholesome, nutritious and tasty food in prison is possible, we can generate a real movement in the sector.

Food Behind Bars

Trustees Annual Report 2024-25

Thank you

Funders

4814 Trust Eurofins Foundation Paul Hamlyn Foundation The Robert Gavron Trust

Prisons

HMP Swinfen Hall HMP Wealstun HMP Woodhill HMP Bristol HMP East Sutton Park HMP Stafford HMP Downview HMP Isis HMP Drake Hall

Partners

University of Surrey Churchill Fellowship HM Inspector of Prisons Meatopia Ginger Pig Hawksmoor KERB The Right Course Bounceback Natoora Marks & Spencer

People

Milli Taylor Keshia Sakarah Andrew Sharp Chris Bedwell David Smail

And our amazing staff and trustees!

Food Behind Bars

Trustees Annual Report 2024-25

Financial Statement

Our total income for 2023-24 amounted to £158,588, compared to £57,510 in the previous financial year. The charity’s expenditure for the year was £95,124 compared to £77,683 in the previous year. During the year, the charity received £97,944 of unrestricted funds and £60,644 of restricted funds. Our cash funds this year end stand at £84,410 in total. This consists of £31,062 of unrestricted cash reserves and £53,318 of restricted cash reserves.

This was a significant year for financial growth, with a 175% increase in income from the previous financial year. We continued to shift our reliance from grants to traded income, which accounted for 43% of our income this year. The funding landscape remains challenging, and we want to use 2023-24 to develop a scale strategy that is impactful, financially sustainable and attractive to funders. We believe this will unlock more funding opportunities for the charity. Likewise, the short term nature of many of our prison contracts also made financial planning difficult. Next year, we want to prioritise longer-term funded opportunities.

Overall, this was a hugely successful year for us. We ended the year with two new contracts secured, totalling £70,000. We managed to grow our team, increase staff hours and attract new funders.

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 constantly monitoring budgets, income and spending. The charity works with an accountancy firm who prepare our end of year accounts, manage payroll and advise on accountancy matters.

Food Behind Bars

Trustees Annual Report 2024-25

Structure, Governance & Management

The charity is governed by a constitution and is currently registered as a CIO (Charitable Incorporated Organisation). The charity holds several published policies, including health and safety, code of conduct, equal opportunities and safeguarding.

Recruitment and appointment of new trustees

This year, we appointed two new trustees. Leon Aarts, a chef and former charity leader, was appointed on 8th August 2023. Kate Eves, a criminologist and criminal justice consultant, was appointed on 21st November 2023. Both were recruited in a fair and open manner, and appointed on agreement of all board members.

Trustee positions are advertised publicly through social media and websites such as Reach Volunteering, Linkedin etc. Candidates can apply and applications are monitored primarily by the Chief Executive. Interviews are conducted by the Chair, the Chief Executive and other board members. Trustees are appointed in accordance with the terms and conditions of the constitution. All trustees must sign the Charity Commission Trustee Declaration in order to be accepted onto the board.

Role of trustees

The charity trustees are responsible for the overall management and control of Food Behind Bars and meet four times a year. They help make strategic decisions, review financial activity and work in partnership with the Chief Executive to help her achieve the charity’s objectives. They fulfil the six primary duties of a trustee as listed by The Charity Commission:

• To ensure your charity is carrying out its purposes for the public benefit

• To comply with your charity’s governing documents and the law

• To act in your charity’s best interests

• To manage your charity’s resources responsibly

• To act with reasonable care and skill

• To ensure your charity is accountable

• All trustees give their time freely and no remuneration or expenses were paid in the year.

Role of the Chief Executive

The Chief Executive provides leadership to employees and volunteers and manages the day-today operations of Food Behind Bars. This includes project management, strategic direction, income generation and charity expenditure in line with budgets approved by the board. The Chief Executive regularly reports progress to the Trustees and is responsible for promoting the overall aims of the organisation.

Food Behind Bars

Trustees Annual Report 2024-25

Administrative details

Registered charity number:

1190462

Registered address:

74 Brightwell Avenue, Westcliff-on-Sea, Essex, SS0 9EF

Trustees:

Iqbal Wahhab OBE Josie Bevan Missy Flynn Naomi Burke-Shyne Leon Aarts Kate Eves

Chief Executive:

Lucy Vincent

Independent Examiner: Trenfield Croft Ltd Wentworth House West Square Maldon CM9 6HD

Food Behind Bars

Trustees Annual Report 2024-25

Statement of Accounts

Food Behind Bars

Trustees Annual Report 2024-25

CHARifY COMMISSION'- Fok ENGLAND ANO WALES 11gr1462 Recei ts and ments accounts CC16a F¢Y tho perio¢l from usrtMr¥lJ. Section A Receipts and payments Unrestrictod fund5 Endowmont fund8 Totsl funds La•tyo•r funds A1 R•¢ei Grant5 Sales RefuryL$ Bank int8rost 1&09fj Y¢740 1S,384 503 mss incoma AR) IS8,$88 57,510 sgt an n¥estrn•nt $8 rotsl T•¢￿pts 97, IS8,588 7.510 nts st￿¢0$15 IKludln Program dol Tr•vel n￿¢ 59.618 9,900 10.125 $9,119 17,226 $1371 7.373 115 3.598 90 adrnin coats Advartisl 7,201 874 174 Sub total 87.798 7.328 95.124 A4 As¥•t and inwstment Sub total 87,798 7.326 95.124 77,683 Net of receIp￿paYments) AS Transfers b8tween funds A6 Cash funds last year end Cash funds this year end 10.146 13.975 6.971 31.092 53J18 20.173 13,9Tg 53,318 41,119 20,948 84.410 CCXX R1 accounts ISSI 19108r2￿4

Section B Statement of assets and liabilities at the end of the period Unrnstslct•d Restrfctéd fund9 fvnd to near•st£ Endowmènt funds lo noarest£ Catorrfories Letails B1 Cash fund$ 6ts71 13.975 Total cash funds 6.971 13.975 -4r&(.D￿II Lrifj.. Unrostrlctod fuftds Rèstrlcf•d tunds Endowmont funds Detalls to nbar•st£ to rbDar••t£ Fund tovthtth Currènt value on D8tall8 Fur￿ tts ¥vhlth cL*tIc￿L¥￿) Curr•nt v•lu• onal Dots118 B4 Assets r0ts1ngd for th• charitys own use Amount dl Detalls B5 Llabilities Sign&d by one or trustÉ&s on bthalf of811 the trysteÈs Date or rowal SvJrth Print Name Iqbal Wahhab Kate Eves 2810112025 28101125 CCXX R2 accounts ISS) 19108r2Q4

FOOD BEHIND BARS OTES TO THE RECEIPTS AND PAYMEN ouKr YEAR ENDED 5 APRI UNRE5TRicfED REsfRicfED STAFF COST Wage5 Employer pension contributions 58.228 1,390 59,618 RAM DE ER Subcontractors Prlntlng Oirect Costs Dellvery Costs 5,9SI 173 3,578 198 1,417 5,909 9,900 7,326 FF MIN CO Offlce c05t5 Office equipment Webhostin8 Advertising Stationery Mobile phone Meals Accommodation Insurance Entertaining Accountancy Subscription5 Travel 1,069 183 245 874 353 783 660 559 720 301 990 1,418 10,125 18,280

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 2024 Charity no (If any) 1190462 Sot out on pages r£Inenib￿ i(& IIILl￿tr the pa9e lil,. I report to the trustees on my examination of th8 accounts of the above charity (Ihe Trusf) for th8 year ended ;,: Responslbilitiès and As the charity trustees of the Trust, you a￿ responslble for the preparatlon basis of report of the accounts in accordancg wth th8 requirements of the Charities Act 2011 ("the Acr). I report in respect of my examination of the Trust's accounts carried out under section 145 of the 2011 Act and in carying out my examination, I have followed the applicable Directions given by the Charity Commission under section 145{5Xb) of Ihe Act. I have completed my examination. I confimi Ihat no material rnatters hav8 come to my attenllon (other than that disclosed below '} in connection with the examination which gives me cause to believe that in, any material resp8Ct'. ac¢ountlng records were not kept in accordance with sectlon 130 of the Act or the a¢¢ounts do not a¢¢ord with the accountlng records Independent examlnerfs statement I have no concems and have come across no other matters in ￿nnectIon with the examlnation to which attentbn should be drawn in order lo enable a proper understanding of tha accounts to be reached. . Please delete the words in the brackets rfthey do not apply. Slgned" Date: Relevant professional ￿- qualrfication(s> or body I {if any): Address: IER October 2018

Section B Disclosure Only complete rf the examiner needs to highlight matters ol concem {see CC32, Indepèndent examination of charity a¢o)unts: directions and guidan￿ for examiners). Give here brief details of any Items that the oxaminer wishos to disclose. IER October 2018

Thank you. Food Behind Bars Registered Charity 1190462 FOOD BEHIND BARS