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# SEASON WELL CIC

## Company limited by guarantee

## Company Registration Number:
13111120 (England and Wales)

## Unaudited statutory accounts for the year ended 31 January 2025

## Period of accounts

## Start date: 1 February 2024

## End date: 31 January 2025

# SEASON WELL CIC

## Contents of the Financial Statements

for the Period Ended 31 January 2025

Directors report |
Profit and loss |
Balance sheet |
Additional notes |
Balance sheet notes |
Community Interest Report |

# SEASON WELL CIC

Directors' report period ended 31 January 2025

The directors present their report with the financial statements of the company for the period ended 31 January 2025

Principal activities of the company

Season Well has 4 broad aims and we measure all our activities and outcomes against them. They are: 1. People are more knowledgeable about sustainable food 2. People are taking steps to reduce their carbon footprint for food 3. People are taking positive steps towards growing their own food and cooking seasonally 4. People have improved their wellbeing Most of our work covers all 4 outcomes to varying degrees. Examples of these are illustrated below. In 2024/5 we worked with: 24 community organisations - 19 in areas of urban deprivation 517 beneficiaries in total 250 children 27 older people 131 BAME 37 with learning or physical disabilities 57 with mental health difficulties We received 3 funding grants and a number of individual sales contracts to enable us to carry out our work, which in 2024/5 included: Ongoing Growing Projects 100 sessions with over 50 people, some with learning disabilities and mental ill-health, working on organisations’ allotments or vegetable gardens, teaching service users how to look after the garden and produce a harvest. (All outcomes met plus community cohesion - fostering a stronger sense of belonging, with service users and volunteers working together without barriers.) Food Growing and Cooking Project for Mental Wellbeing 26 adults with complex mental health difficulties were supported to grow food and to cook with local seasonal produce in 3 locations across Leeds. (Outcomes 1, 3 and 4 met, plus community cohesion - building welcoming communities where everyone feels part of something bigger when working, cooking, and sharing together.) "The group has had a significant impact on my mental wellbeing. I have felt more independent.... I have met some wonderful people and learnt loads about eating healthy food and trying recipes that I would never have thought of” - participant S. Seasonal Cooking Three programmes with community organisations, teaching adults how to cook with produce grown in the organisations’ gardens and allotments. Two of these were created specifically around the needs of refugees and asylum seekers. (All outcomes met plus community cohesion as meals shared amongst the communities.) Cooking demonstrations Seven stand-alone sessions for wider audiences, highlighting seasonal produce and showing how to cook dishes with it. (Outcomes 1, 3 and 4 met, plus knowledge shared amongst communities.) Participants loved the innovative ways to use everyday ingredients and later shared photos of their versions with us. Climate Awareness Project People were shown how to take positive action towards reducing their carbon footprint for food. 40 people attended 7 sessions on food growing, composting and preserving fresh produce. (Outcomes 1, 2 and 3 met with many new growers thrilled with their new skills: “I’ve picked up so many tips in the last hour” - participant K.) Additionally, 10 households and 2 local businesses joined our community composting scheme, using caddies we provided to collect food waste for weekly drop-off at our own Food Garden in Guiseley. This diverted around 750-800kg of food-waste away from landfill and led to reductions from households in feelings of climate anxiety. (Outcome 2 met.) ‘Healthy Holidays’ Programmes Over 200 children enjoyed learning about seasonal food and hands-on food growing and cooking sessions with us over 7 sites in Leeds as part of this scheme for children on free school meals. (Outcomes 1, 2 and 3 met. One parent commented “You get my kids trying vegetables that they wouldn’t try at home with mum nagging them. They are so engaged with the cooking that they want to eat healthy food”) Network Facilitation 21 people from 9 organisations took part in regular skills sharing sessions around food growing and running urban community food growing projects. (Outcomes 1, 2 and 3 met plus community cohesion and improving access to food in areas of deprivation) The creation of this network was nominated for a ‘Feed Leeds’ award with one member saying “I have benefitted from the expertise and knowledge of the people who come each time. Season Well have been inspirational in showing us food and drink that we can enjoy that is seasonally appropriate and therefore often free and very easy to access.” Foraging session 8 members of the local Seacroft community learned how to safely pick and use free food growing wild in their local environment. (Outcomes 1,2 and 4 met) From feedback from our facilitators, comments from organisations and participants themselves, we can evidence that these projects have benefitted the communities, and will continue to do so in the following ways: Increased food knowledge and confidence People learning lost skills in growing, cooking, and preserving food, leading to greater independence and resilience in their day-to-day lives. Children exposed to healthy food habits early are more likely to continue them into adulthood. Sustainable eating habits - Participants continuing to lower their carbon footprint by cooking seasonally and growing their own produce - Reducing or composting food waste - compost scheme members reported increased confidence to make sustainable lifestyle changes Improved mental health and general wellbeing - People with mental ill-health benefitting from being outside, physical activity through gardening, confidence in cooking and social connection. - Eating better for wellbeing, particularly amongst vulnerable groups like Learning Disability or people with mental health needs Community cohesion - Building stronger links and tolerance between disparate groups - Local organisations and individuals collaborating on food projects, creating sustainable networks that continue beyond our involvement. Access to food Improved availability of fresh produce for vulnerable groups who may not be able to buy for themselves due to lack of access or resources “Little Veg Libraries” made available for network members to share food growing with wider communities. Skills to find food for free!

Directors

The directors shown below have held office during the whole of the period from
1 February 2024 to 31 January 2025

Vivien Hargreaves
Rebecca Mears
Leon Fijalkowsi
Emma Baylin

The above report has been prepared in accordance with the special provisions in part 15 of the Companies Act 2006

This report was approved by the board of directors on
25 September 2025

And signed on behalf of the board by:
Name: Vivien Hargreaves
Status: Director

# SEASON WELL CIC

## Profit And Loss Account

for the Period Ended 31 January 2025

| 2025 | 2024
--- | --- | ---
| £ | £
Turnover: | 53,215 | 49,900
Gross profit(or loss): | 53,215 | 49,900
Administrative expenses: | ( 53,177 ) | ( 49,796 )
Operating profit(or loss): | 38 | 104
Profit(or loss) before tax: | 38 | 104
Tax: | ( 7 ) | ( 67 )
Profit(or loss) for the financial year: | 31 | 37

# SEASON WELL CIC

## Balance sheet

As at 31 January 2025

| Notes | 2025 | 2024
--- | --- | --- | ---
|  | £ | £
Fixed assets
Tangible assets: | 3 | 250 | 500
Total fixed assets: |  | 250 | 500
Current assets
Debtors: | 4 | 1,484 | 2,010
Cash at bank and in hand: |  | 20,239 | 11,112
Total current assets: |  | 21,723 | 13,122
Creditors: amounts falling due within one year: | 5 | ( 20,241 ) | ( 11,671 )
Net current assets (liabilities): |  | 1,482 | 1,451
Total assets less current liabilities: |  | 1,732 | 1,951
Creditors: amounts falling due after more than one year: | 6 |  | ( 250 )
Total net assets (liabilities): |  | 1,732 | 1,701
Members' funds
Profit and loss account: |  | 1,732 | 1,701
Total members' funds: |  | 1,732 | 1,701

The notes form part of these financial statements

# SEASON WELL CIC

## Balance sheet statements

For the year ending 31 January 2025 the company was entitled to exemption under section 477 of the Companies Act 2006 relating to small companies.

The members have not required the company to obtain an audit in accordance with section 476 of the Companies Act 2006.

The directors acknowledge their responsibilities for complying with the requirements of the Act with respect to accounting records and the preparation of accounts.

These accounts have been prepared and delivered in accordance with the provisions applicable to companies subject to the small companies regime.

This report was approved by the board of directors on 25 September 2025
and signed on behalf of the board by:

Name: Vivien Hargreaves
Status: Director

The notes form part of these financial statements

# SEASON WELL CIC

## Notes to the Financial Statements

for the Period Ended 31 January 2025

- ## 1. Accounting policies

  Basis of measurement and preparation

  These financial statements have been prepared in accordance with the provisions of Section 1A (Small Entities) of Financial Reporting Standard 102

  Turnover policy

  Turnover is measured at the fair value of the consideration received or receivable, excluding discounts, rebates, value added tax and other sales taxes.

  Tangible fixed assets depreciation policy

  Depreciation is provided at the following annual rates in order to write off each asset over its estimated useful life.

# SEASON WELL CIC

## Notes to the Financial Statements

for the Period Ended 31 January 2025

- ## 2. Employees

  | 2025 | 2024
  --- | --- | ---
  Average number of employees during the period | 0 | 0

# SEASON WELL CIC

## Notes to the Financial Statements

for the Period Ended 31 January 2025

## 3. Tangible assets

| Land & buildings | Plant & machinery | Fixtures & fittings | Office equipment | Motor vehicles | Total
--- | --- | --- | --- | --- | --- | ---
Cost | £ | £ | £ | £ | £ | £
At 1 February 2024 |  | 1,000 |  |  |  | 1,000
Additions |  |  |  |  |  |
Disposals |  |  |  |  |  |
Revaluations |  |  |  |  |  |
Transfers |  |  |  |  |  |
At 31 January 2025 |  | 1,000 |  |  |  | 1,000
Depreciation |  |  |  |  |  |
At 1 February 2024 |  | 500 |  |  |  | 500
Charge for year |  | 250 |  |  |  | 250
On disposals |  |  |  |  |  |
Other adjustments |  |  |  |  |  |
At 31 January 2025 |  | 750 |  |  |  | 750
Net book value |  |  |  |  |  |
At 31 January 2025 |  | 250 |  |  |  | 250
At 31 January 2024 |  | 500 |  |  |  | 500

# SEASON WELL CIC

## Notes to the Financial Statements

for the Period Ended 31 January 2025

## 4. Debtors

| 2025 | 2024
--- | --- | ---
| £ | £
Trade debtors | 25 | 970
Prepayments and accrued income | 1,366 | 947
Other debtors | 93 | 93
Total | 1,484 | 2,010

# SEASON WELL CIC

## Notes to the Financial Statements

for the Period Ended 31 January 2025

## 5. Creditors: amounts falling due within one year note

| 2025 | 2024
--- | --- | ---
| £ | £
Taxation and social security | 7 | 67
Accruals and deferred income | 20,234 | 11,604
Total | 20,241 | 11,671

# SEASON WELL CIC

## Notes to the Financial Statements

for the Period Ended 31 January 2025

## 6. Creditors: amounts falling due after more than one year note

|  | 2024
--- | --- | ---
|  | £
Other creditors |  | 250
Total |  | 250

# COMMUNITY INTEREST ANNUAL REPORT

### SEASON WELL CIC

### Company Number: 13111120 (England and Wales)

### Year Ending: 31 January 2025

Company activities and impact

Season Well has 4 broad aims and we measure all our activities and outcomes against them. They are: 1. People are more knowledgeable about sustainable food 2. People are taking steps to reduce their carbon footprint for food 3. People are taking positive steps towards growing their own food and cooking seasonally 4. People have improved their wellbeing Most of our work covers all 4 outcomes to varying degrees. Examples of these are illustrated below. In 2024/5 we worked with: 24 community organisations - 19 in areas of urban deprivation 517 beneficiaries in total 250 children 27 older people 131 BAME 37 with learning or physical disabilities 57 with mental health difficulties We received 3 funding grants and a number of individual sales contracts to enable us to carry out our work, which in 2024/5 included: Ongoing Growing Projects 100 sessions with over 50 people, some with learning disabilities and mental ill-health, working on organisations’ allotments or vegetable gardens, teaching service users how to look after the garden and produce a harvest. (All outcomes met plus community cohesion - fostering a stronger sense of belonging, with service users and volunteers working together without barriers.) Food Growing and Cooking Project for Mental Wellbeing 26 adults with complex mental health difficulties were supported to grow food and to cook with local seasonal produce in 3 locations across Leeds. (Outcomes 1, 3 and 4 met, plus community cohesion - building welcoming communities where everyone feels part of something bigger when working, cooking, and sharing together.) "The group has had a significant impact on my mental wellbeing. I have felt more independent.... I have met some wonderful people and learnt loads about eating healthy food and trying recipes that I would never have thought of” - participant S. Seasonal Cooking Three programmes with community organisations, teaching adults how to cook with produce grown in the organisations’ gardens and allotments. Two of these were created specifically around the needs of refugees and asylum seekers. (All outcomes met plus community cohesion as meals shared amongst the communities.) Cooking demonstrations Seven stand-alone sessions for wider audiences, highlighting seasonal produce and showing how to cook dishes with it. (Outcomes 1, 3 and 4 met, plus knowledge shared amongst communities.) Participants loved the innovative ways to use everyday ingredients and later shared photos of their versions with us. Climate Awareness Project People were shown how to take positive action towards reducing their carbon footprint for food. 40 people attended 7 sessions on food growing, composting and preserving fresh produce. (Outcomes 1, 2 and 3 met with many new growers thrilled with their new skills: “I’ve picked up so many tips in the last hour” - participant K.) Additionally, 10 households and 2 local businesses joined our community composting scheme, using caddies we provided to collect food waste for weekly drop-off at our own Food Garden in Guiseley. This diverted around 750-800kg of food-waste away from landfill and led to reductions from households in feelings of climate anxiety. (Outcome 2 met.) ‘Healthy Holidays’ Programmes Over 200 children enjoyed learning about seasonal food and hands-on food growing and cooking sessions with us over 7 sites in Leeds as part of this scheme for children on free school meals. (Outcomes 1, 2 and 3 met. One parent commented “You get my kids trying vegetables that they wouldn’t try at home with mum nagging them. They are so engaged with the cooking that they want to eat healthy food”) Network Facilitation 21 people from 9 organisations took part in regular skills sharing sessions around food growing and running urban community food growing projects. (Outcomes 1, 2 and 3 met plus community cohesion and improving access to food in areas of deprivation) The creation of this network was nominated for a ‘Feed Leeds’ award with one member saying “I have benefitted from the expertise and knowledge of the people who come each time. Season Well have been inspirational in showing us food and drink that we can enjoy that is seasonally appropriate and therefore often free and very easy to access.” Foraging session 8 members of the local Seacroft community learned how to safely pick and use free food growing wild in their local environment. (Outcomes 1,2 and 4 met) From feedback from our facilitators, comments from organisations and participants themselves, we can evidence that these projects have benefitted the communities, and will continue to do so in the following ways: Increased food knowledge and confidence People learning lost skills in growing, cooking, and preserving food, leading to greater independence and resilience in their day-to-day lives. Children exposed to healthy food habits early are more likely to continue them into adulthood. Sustainable eating habits - Participants continuing to lower their carbon footprint by cooking seasonally and growing their own produce - Reducing or composting food waste - compost scheme members reported increased confidence to make sustainable lifestyle changes Improved mental health and general wellbeing - People with mental ill-health benefitting from being outside, physical activity through gardening, confidence in cooking and social connection. - Eating better for wellbeing, particularly amongst vulnerable groups like Learning Disability or people with mental health needs Community cohesion - Building stronger links and tolerance between disparate groups - Local organisations and individuals collaborating on food projects, creating sustainable networks that continue beyond our involvement. Access to food Improved availability of fresh produce for vulnerable groups who may not be able to buy for themselves due to lack of access or resources “Little Veg Libraries” made available for network members to share food growing with wider communities. Skills to find food for free!

Consultation with stakeholders

We consider our stakeholders to be: Any community organisations who want to work with us to improve their community's wellbeing and the wellbeing of the planet through enabling people to eat more seasonally and sustainably We consult with all organisations we work with on what would work best for their communities and their organisation before undertaking any activities with them. This consultation is around what they feel their communities need (e.g. how to cook more healthily with sustainable ingredients, how to use new, unfamiliar ingredients), what they already have in place (e.g. do they have a garden where we could run food growing activities, how do we link food growing better to their cooking activities) and what skills they feel they need to learn. The individual participants in our activities We aim to consult with individuals about their needs and if our activities meet them before beginning activities; at the beginning of activities; during the course of activities and at the end of activities. We do this through questionnaires, direct conversations, ongoing feedback and end of activity reflection. Where possible, we will involve prospective participants in steering groups while planning projects. Our local community We have a Food Garden in Guiseley which we have developed in partnership with a local B-Corp business and which acts as a demonstration garden for food growing. We initially consulted with local older people’s and disability organisations to ensure our garden is accessible to those members of the community. In the last year, we have developed more links with local families, businesses, community members and interested volunteers and consult with them regularly about the sessions they would like to get involved with. We also take an active role in the Aireborough Together Network of local community groups and connectors. The organisations funding our activities When we receive direct funding to allow us to run activities, through the very model of applying and reporting on our activities we have to engage with the organisations funding us to ensure we are meeting their requirements. Funders this year have included the following: Leeds Community Foundation The Wharfedale Foundation School For Social Entrepreneurs

Directors' remuneration

Remuneration paid to directors was £29,425. This is shown in our accounts. There were no other transactions or arrangements in connection with the remuneration of directors, or compensation for director’s loss of office, which require to be disclosed.

Transfer of assets

No transfer of assets other than for full consideration

This report was approved by the board of directors on
2 September 2025

And signed on behalf of the board by:
Name: Vivien Hargreaves
Status: Director