Crossroads Christmas freezers filled

Crossroads is heading into Christmas with full freezers thanks to a wave of generosity from local businesses and groups.

Avon Valley Lodge have donated nearly 125kg of venison mince, processed into 500g tubes at a registered plant.

Owner Darren Clifford, operations manager Carrie Anderson and the Avon Valley team recovered carcasses from trophy hunts, skinned them and organised processing into mince before delivering the meat to Crossroads.

The lodge has also offered ongoing support and advice to make the most of the donation for Crossroads chef Dina Humphreys to be inspired by.

“It’s important for us to do something in our local community,” Darren says. “All of our staff pitched in from collecting the animal to delivering the meat today, and we hope this helps fill the gap for families doing it tough.”

Chef Dina is already planning menus for the new year after the community’s response has been ‘overwhelming’ - with regular donors, the Avon Valley venison donation and a recent donation of greenshell mussels and 30kg of fish from a spearfishing competition.

“I eat, sleep and breathe food and giving while having everyone coming together, which is what Christmas is all about,” she says.

“When donations like this come in, it’s just pure inspiration. I can see barbecues in summer and these making great patties on the grill.”

Crossroads manager Jeanine Sadd says while their struggle to stay afloat continues, the donations of food all contribute to them being able to continue serving those in need.

“We always need funds to keep lights on, but we appreciate more than ever that we exist because of what I call the magic of Marlborough – we aren’t siloed into one, we help each other.

“What we have provided to the community is what’s supplied from the community, and we’d like to thank everyone behind Crossroads this year - down to people who come in and fix things for free.”