Our Cracking Good Team

Cracking Good Food works with fully trained Cracking Cooks and Co-ordinators and supported by over 200 volunteers, without whom we would not be able to deliver our extensive programme of cookery classes, courses, workshops and demos.

Cracking Good Food was set up in 2010 by founding Director Adele Jordan who left Unicorn Grocery Cooperative Grocery after 5 years to help enable more people to enjoy the love of good food.

Today, Directors Tracey Torley and Gemma Foxcroft, the organisation continues to be run as a social enterprise, where everyone’s input is valued equally. Since 2013 however, our focus has had to shift from promoting local food to addressing the impact of Austerity on communities who are in food poverty.

Our Organisation is values-driven, pushing for social and environmental justice and a fairer, sustainable food system. Everyone deserves the right to good food, clean air and a job that pays a real living wage.

We are passionate about campaigning for meaningful change and working with like-minded organisations to fight the causes of vast food poverty, social isolation and food waste to foster a love of healthy, affordable and sustainable food for ALL.

Gemma I have worked in fundraising, community events, and have extensive experience in food/catering businesses, having run my own veggie café.

Cracking Good Team

Amanda Aitken MSc ANutr (public health) is a Registered Associate Nutritionist has co-authored publications and presented her research at nutrition conferences. She is passionate about food, diet and its link with health and is keen get families cooking together and eating well. Amanda is our Project Manager and Cooking Leader.

Kala Mandviwala has followed her lifelong passion and personal venture in sharing her knowledge and skills of cooking Indian Street Food aligned to her long standing charitable and voluntary work in the community.

Neha Garg Gupta is passionate about the health and nutritional benefits of Indian spices and enthusiastically shares her knowledge through her speciality South and North Indian dishes.

Bob Carter’s professional life began within print media, progressing to senior management positions with major regional evening newspapers. He moved to the charitable sector to develop partnerships between the charitable sector and the business/corporate sector at all levels.

A valued member of the Cracking Good Food team, Carmen Sharples has been supporting our cookery schools as a Co-ordinator for 6 years. She began her journey as a volunteer and this year provided invaluable support as joint Cooking Leader for our COVID emergency food response.

Sandra Chapman: I’ve always had an ambition to join my film and video production knowledge with working for an organisation I really believe in, and which has a strong mission to support people in the community in vital ways, such as simply the food we all need to survive, grow and be healthy and happy. Cracking Good Food is an absolutely perfect blend of these for me.

Hannah is a keen home cook and baker, with a passion for making healthy food from scratch. Hannah can be found cooking in the community and at the cookery school.

Debbie Witton has been a welfare rights activist and community trainer for the past 25 years. From the start of lock down in March 2020 she volunteered for CGF both as a cook and a delivery cyclist as part of Chorlton Bike Deliveries. She brings her passion for everyday healthy cooking (with a spicy twist inspired by her travels) and her (distant) past experience as a cook and member of On-The-Eighth Day Vegetarian café to her new role as a Cooking Leader.

Ngwafu Tansie specialises in vegan Cameroonian and West African food. She continues to share and delight all with her culinary skills while running a takeaway business. She is passionate about sharing her love of food, raising awareness of sustainable eating and giving back to the community.

Marcello Ghiretti trained in international Italian & French cuisine, worked in Michelin starred restaurants and the Alma La Scuola Internaaionale Di Cucina cooking school. He is currently Head Pasta Maker for Piccolino UK.

Rob Tomlinson has been a passionate Cracking Cook, Secretary and non-executive director from the start. He has run over 150 breadmaking classes and leads our training programmes and work within homeless hostels.

Sam Sin specialises in the foods of China and South East Asia, developing her skills and knowledge when growing up and working in family catering businesses. Following a successful career working with migrant communities, she is passionate about sharing her love of food and using it as a vehicle for social change.

Bex Shindler a vegan cook who runs The Mindful Kitchen that promotes a healthy, plant-based diet. She is passionate about nutrition and creates nourishing menus for yoga and well-being retreats and events. Share Bexs’ passion for the therapeutic value of cooking as a creative and mindful process.

Totally Wild UK is a unique group of Ofqual (gov) accredited foragers who deliver deeply engaging foraging courses, sharing their passion and helping you learn the art of foraging.

Dave Hanlon ran the Riverford Organic area for South Manchester. A keen cook and passionate about food and wine, travel, Championship football and plants. Dave is interested in the links between growing, cooking and nutrition and the role these can play in a sustainable future where the food system is fair to all and issues such as food waste and inequality are fully addressed.

Tracey Coles had a residential cooking school in France along with extensive experience catering, running bars and restaurants in Australia and the UK. Tracey is passionate about everyone having access to nutritious, safe food at a fair price. Prior to Covid, Tracey ran cookery classes at Healthy Spirit in Didsbury and at Alexandra Park Children’s Learning Community where she continues to advise on menus, EHO and supports the team when needed.

Päivi Vahvelainen has always been interested in food and farming, animal welfare and environmental issues. She feels passionate about sustainable food that doesn’t cost the earth and still tastes good! In her spare time she enjoys exercise and reading books. Päivi has a wealth of experience working in the charity sector. Her background is in campaigning for animal welfare charities. Päivi manages our social media marketing and communications. In her spare time she volunteers for her local foodbank fighting for food poverty.

Investing in people

We believe in working as a team. There is no hierarchy, we all work to our strengths, knowing full well that everyone is a crucial cog that keeps Cracking Good Food ticking.

Working together is a strength. Starting as a volunteer has for many changed their way of thinking and provided them with a job.

All our Cooks, Directors, IT & bid writing consultants earn the same wage.

We welcome new ideas and input from everyone and enjoy providing the opportunity for people to use us as a springboard to try out new ventures by publicising their businesses through our networks.

Please get in touch and join us too.

Tracey Torley

Amanda Aiken

Debbie Witton