Tonight the Goodgym contingent at Foodcycle wasn't as large as it has been in recent weeks, but it didn't stop the team creating an egg-stravagant 3 course meal to tantalise the taste buds of the 35 guests that were looked after by Sheikh , who was making his FoodCycle debut, and the rest of the hosting team. I helped the rest of the kitchen team prepare the evenings menu of frittata on toast (using 73 eggs 🥚), leek and potato 🥔 bake with a mixed salad and banana cake and custard. Each course was well received and everyone went away with a full belly.