Secret Soup Society is a social enterprise dedicated to combating food insecurity and food waste. We rescue surplus food and transform it into nourishing meals, working closely with communities in Lockleaze, Hillfields, Oldbury Court and Speedwell, areas with elevated levels of deprivation, as measured by WIMD, and where food insecurity is a recognised challenge. Our activities include weekly community soup making, frozen meal production, seasonal meal kits to increase cooking confidence, surplus food redistribution to partner food projects, and community events to build social connection and access to nutritious food. We also provide meaningful volunteering opportunities and run a community allotment, Roots to Soup, supporting food growing and skills development. Our impact in the season September 2025–April 2026: Meal preparation: 1,336 meals produced in total, including 593 portions of community soup, 165 frozen meals (chicken pot pie, saag paneer, turkey curry), 80 meal kits (equivalent to 320 portions), and 58 meals across two community events. Food rescue and redistribution: 4,044kg of surplus food saved from waste, equivalent to an estimated 8,520kg of CO2. Redistributed to organisations including: Lockleaze Food Club, Oldbury Court Food Club, Hillfields Food Club, The Haven Speedwell and Ignite Life as well as other individuals in need (via referral). Volunteering: 27 volunteers supported, including 3 new cooks joining our community kitchen team. Community allotment launched providing regular food growing volunteering opportunities.

Service Users: We engage with our service users in person at events like weekly FOODclubs and community events like feasts or community food sharing, collecting verbal and recorded feedback. We receive feedback through social media and digital surveys attached to our meal kit recipes and via our partners. As partners with Bristol Charities, we work closely to get feedback from them. For instance, following feedback from FOODclub service users on our soup, we respond by making more of the kost popular recipes and we also made more frozen meals after being told how popular our curries were. Partner Organizations: We work closely with our partner organizations which include community centres, community groups, emergency food provisions local CSA’s and organic growers and gleaners to ensure that we are addressing the specific needs of different communities. By sharing impact data and insights we aim to work together to understand how we can maximise our collective impact. For example, having joined the newly formed’ East Bristol Food network’, we discovered that a local Foodclub was short on donations and worked with them to ensure we could supply more surplus on a regular basis. Volunteers: We have a regular channel of communication with our volunteers and listen to their suggestions and ideas in person and via messages. We seek their expertise in areas such as environmental health, fundraising, and professional cooking and have implemented strategic and practical feedback such as buying new equipment, changing the way we serve our food at feast events and implementing rotas and more effective collections of food waste. As a result of consulting with our volunteers we have connected with other organisations, increased our catering trade and refined the way we offer our services.

Full details of remuneration paid to directors for freelance services are set out in the company's annual accounts for the period ending 2025.

No transfer of assets other than for full consideration