• Food Story Media

Good Food for Better Cause, the story.

Updated: Oct 11, 2021

Videography, branding, photography, social media, website

Good Food for Better Cause, the story.

GFBC was originally created by Nathan Snoddon, chef and founder of Food Story Media,

to shine light and give back to the homeless community of Belfast, Northern Ireland.

Generous support from sponsors and a positive outcome inspired the second edition of GFBC – this time, in the name of raising Mental Health Awareness within the hospitality industry.

“Mental health is a massive problem that we’ve unfortunately only started to talk about once it’s reached alarming peaks. It’s an issue that’s dear to me, and I’m using the power of networking to shout about it in hopes that it echoes, and acknowledge that it’s not a taboo subject.”


GFBC 2018 was a considerable collaboration amongst chefs, hospitality affiliates and community supporters to organize an exclusive dining experience and give opportunity to join the conversation, and network amongst peers to support the cause.

Guests included notable industry professionals, mental health advisors, media influencers, and gastro connoisseurs such as of Matt Abé, Felicity Spector, Amanda Street of the Shaw Mind Foundation, Alyn Williams, Merlinda Kammerling of MeMyselfInMind and more.

Hosted at Refettorio Felix at St. Cuthbert’s Centre, a beautiful space designed by Isle Crawford – GFBC was careful in selecting a venue aligned with similar ethics.

The collaboration of Chef Massimo Bottura’s non-profit organization

Food for Soul which encourages chefs, artists, designers, and food suppliers “to collaborate in building and sustaining community projects” along with

The Felix Project – an independent charity – who supplies Refettorio Felix with surplus produce, was the perfect setting for the event, as it reflected the importance of community support.

A six-course tasting, prepared by some of London’s most talented chef’s, showcased the power of teamwork to the guests who had the opportunity to get a glimpse of synergy at the pass. By supporting the freedom of creativity, and encouraging the chefs to create dishes that represent them, the menu offered versat