for the Period Ended 31 January 2026
| Balance sheet | |
| Additional notes | |
| Balance sheet notes | |
| Community Interest Report |
As at
| Notes | 2026 | 13 months to 31 January 2025 | |
|---|---|---|---|
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£ |
£ |
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| Fixed assets | |||
| Tangible assets: | 3 |
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| Total fixed assets: |
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| Current assets | |||
| Cash at bank and in hand: |
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| Total current assets: |
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| Creditors: amounts falling due within one year: | 4 |
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(
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| Net current assets (liabilities): |
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| Total assets less current liabilities: |
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| Accruals and deferred income: |
(
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| Total net assets (liabilities): |
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| Members' funds | |||
| Profit and loss account: |
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| Total members' funds: |
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The notes form part of these financial statements
The directors have chosen not to file a copy of the company's profit and loss account.
This report was approved by the board of directors on
and signed on behalf of the board by:
Name:
Status: Director
The notes form part of these financial statements
for the Period Ended 31 January 2026
Basis of measurement and preparation
Turnover policy
Tangible fixed assets depreciation policy
for the Period Ended 31 January 2026
| 2026 | 13 months to 31 January 2025 | |
|---|---|---|
| Average number of employees during the period |
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for the Period Ended 31 January 2026
| Land & buildings | Plant & machinery | Fixtures & fittings | Office equipment | Motor vehicles | Total | |
|---|---|---|---|---|---|---|
| Cost | £ | £ | £ | £ | £ | £ |
| At 1 February 2025 |
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| Additions | ||||||
| Disposals | ||||||
| Revaluations | ||||||
| Transfers | ||||||
| At 31 January 2026 |
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| Depreciation | ||||||
| At 1 February 2025 |
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| Charge for year |
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| On disposals | ||||||
| Other adjustments | ||||||
| At 31 January 2026 |
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| Net book value | ||||||
| At 31 January 2026 |
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| At 31 January 2025 |
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for the Period Ended 31 January 2026
| 2026 | 13 months to 31 January 2025 | |
|---|---|---|
| £ | £ | |
| Trade creditors |
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| Total |
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During this period Social Pickle CIC continued to deliver community food activities focused on fermentation, food preservation and improving access to nutritious food. The company runs workshops for local residents where participants learn practical skills such as fermenting vegetables and preserving surplus food. These sessions aim to build confidence around preparing affordable, nutritious food and reducing food waste. Feedback from participants highlighted that people valued the opportunity to learn new skills and connect with others around food. Impact reporting processes are still being developed, but feedback from participants continues to be positive, with attendees reporting increased confidence in food preparation and enthusiasm for trying fermentation and preservation techniques at home.
No consultation with stakeholders
No remuneration was received
No transfer of assets other than for full consideration
This report was approved by the board of directors on
31 October 2026
And signed on behalf of the board by:
Name: Poppy Jane Turner
Status: Director