Produce boxes new tool for Sparkke at Whitmore to pivot through COVID-19 crisis
Produce from the Eyre Peninsula to the Murraylands features in Sparkke at the Whitmore’s latest venture amid the COVID-19 pandemic.
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Popular pub Sparkke at the Whitmore has had to explore a range of new ways to do business through the coronavirus crisis and its latest venture is market produce boxes, featuring goods from the Murraylands to the Eyre Peninsula.
The boxes were being supplied solely to Carers Support, a not-for-profit organisation that offers help to carers in Adelaide’s eastern and southern suburbs, but it has now opened up to the public.
Sparkke head chef Emma McCaskill said the business was committed to supporting the farmers and producers who grow to order for its kitchen.
“With restaurants closing, it was important for us to continue using the produce our farmers supply to us,” she said.
Ms McCaskill said the produce boxes were also a way of getting “really nourishing” food out to people.
“It also enables us to utilise our front of house staff as drivers,” she said.
The boxes work alongside the takeaway and delivery menu that Ms McCaskill has curated for Sparkke at the Whitmore.
Sparkke co-founder Rose Kentish said one of the strengths of the business was its strong relationships with the farmers and producers who supply the pub’s kitchen with exceptional produce.
Ms Kentish believes the steps taken by the business now will help it through the coronavirus recovery process.
“We don’t believe the doors are just going to open and we’ll be back to business as normal but we’re very positive we will survive if we continue to get the local support and we keep creating delicious food and beverages,” she said.
Ensuring their suppliers also managed to get through the crisis was a key consideration for Sparkke.
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The fruit and vegetables come from Kasim Erkoc, who has a property in Murray Bridge dedicated to planting and growing what is needed in the Sparkke kitchen.
The boxes will also feature pork from Eyre Peninsula producer Jason Stephenson from Boston Bay Smallgoods, organic chicken from sustainable Nomad farms at Finniss, Abbots and Kinney bread, as well as muesli and pasta made in the Sparkke kitchen, keeping the staff busy.
The boxes also contain a weekly recipe suggestion, using ingredients from the market produce boxes.
Anyone who wants to receive a produce box has the choice to opt in to the box each week and it has gluten-free and vegan options.