Village Kitchen was founded in 2020 by Alexandra Ostroumoff-Croucher in response to the urgent needs created by Covid-19. Older people shielding at home were often isolated and struggling to access food and support.
What started as a small volunteer effort supporting around 20 people in Dollar quickly grew as the need in the community became clear.
As Alexandra explained: ““It quickly became clear that this wasn’t just about food, but about isolation, wellbeing, and access to regular support.”
Very quickly, what was meant to be a short-term response became something much more long term with over 60 dedicated volunteers.
Everything is prepared from scratch by the kitchen team and volunteers, using fresh ingredients and carefully planned menus that focus on nutrition, comfort and flavour.
One of the key strengths of the team is the experience behind the cooking. The Community Cook is a former Sous Chef at Strathearn Restaurant at Gleneagles, bringing fine dining standards into community meals.
That influence shows in the approach: “All our dishes are prepared from scratch, with care and pride, so they look as good as they taste.”
Each week, around 150 two-course meals are freshly cooked and delivered across the area. And the impact goes beyond the plate. Volunteer drivers deliver meals along with something just as important:
“A friendly face, a conversation, and a wellbeing check can make all the difference to someone’s day,” Alexandra added.
Every Thursday, around 40 to 50 guests come together at the Village Kitchen Lunch Club. It is a warm, welcoming space where people enjoy a three-course hot meal, but also something just as valuable: company.
For many, it has become a weekly highlight.
“It is not just about the meal. It is about seeing familiar faces, sharing stories and feeling part of something,” said Alexandra.
The service is delivered by staff and around 10 volunteers, all playing a part in creating a friendly and dignified atmosphere.
The kitchen is based at The Hive Community Centre, helping keep strong local links and making it easy for volunteers to get involved.
Sustainability is not an add-on for Village Kitchen. It is part of how everything works.
Through a partnership with FareShare, the team rescues high-quality surplus food and turns it into fresh, nutritious meals. Food that might otherwise go to waste is instead used to support people in the community.
Alexandra explained: “We are committed to making the most of what we have, reducing waste and making sure good food is never thrown away unnecessarily.”
Alongside this, everything is carefully planned and cooked from scratch, helping the team balance nutrition, cost and environmental impact while still delivering great food.
The impact is wider than meals alone. It helps reduce loneliness, support independence and strengthen community connections in a very real and practical way.
The team includes a Community Cook, a Beneficiary and Volunteer Engagement Officer, a Business Support Officer, and a board of directors, supported by a dedicated volunteer network. The organisation has also previously been recognised at the CTSI Volunteer Awards as one of the top Community Groups of the Year (Clacks East).
Village Kitchen is continuing to grow across Forth Valley and Kinross-shire, with plans to support more people through meals on wheels and expand Lunch Club attendance, including stronger links with local care homes.
Weekly Lunch Clubs run every Thursday, alongside annual fundraising events including a dinner in September and a Burns Supper in January.
For further information see:
www.villagekitchen.org.uk
www.facebook.com/VillageKitchenScotland
07818 638778
