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I'm Richelle, and cooking for people is my love language.
Homemade sausages at brunch,
four-course dinner parties, platters made to impress and share, if there's a table and people around it, I'm happiest in the kitchen.
The moment that convinced me this needed to be more than a hobby was cooking three meals a day for 16 women on a retreat in Portugal, none of them vegan, all of them asking for the recipes by the end.
Why batch cooking?
Because being set up for the week ahead makes everything else easier. Between work, commuting, the gym and not wanting to live just for the weekend, there's no time to cook properly during the week, so if I want to eat well, stick to a budget and look forward to my meals, it has to be sorted in advance.
The problem was that batch cooking always meant missing out. Sundays were prep day, which meant I was the one who couldn't be free when my friends were. They didn't need to do it the same way and it started to feel like a trade-off between being prepared and having a social life.
So, how does it work?
You're split into small teams, each cooking a handful of plant based recipes together. Between everyone, you'll leave with five different meals to take home. Snacks and soft drinks are provided, there's a playlist, and the vibe is more Sunday socials than kitchen shift.
So I started getting my friends into the kitchen with me instead. Music on, cooking together, three hours turned into something I looked forward to rather than a chore I did alone. Everyone left with a week of delicious, healthy, plant based food sorted and best of all, they enjoyed the process.
That's what The Batch Social is built on!
You shouldn't have to choose between being prepared for the week and enjoying your Sunday. We bring people together to cook, enjoy, and leave with a week's worth of food, without doing it solo and without losing the day to it.
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