Our church has done a regular meal for everyone (and all who care to come) on the first Sunday of each month for about the last seven years. I got involved four years ago, and now tend to do maybe three or four a year.
This year has been an exception because I called it off earlier int he year, when attendance dwindled to below 20 and we were throwing away more food than we we serving. Average numbers are between 40 and 50 when its running well.

A meal served by one or two members of the church to everyone else is a great way for those with catering skills to witness to the church, to express their love of others and to commit to the church's general spiritual life. We always begin with a Grace, but otherwise there is little or less 'church' input - i's just an opportunity to be togtehr - young and old alike.

For me its about the joy of giving. There is little more satisfying than taking your seat at a crowded table,with people chatting, laughing, debating while they enjoy food that you have cooked for them.

We have a system whereby the five or so of us that cook regularly meet once or twice a year to set up a rota. Each of us than has one of the others or someone new to help, thereby encouraging others to develop their discipleship in this way. The menu is entirely up to the person cooking, and is seldom declared in advance, other than at the beginning of the service it follows, when everyone is invited to stay. We tried to plan what would be served each month, but it didn't work that way...?
There are of course some staple dishes that work very well and get repeated, but generally we find that the ten meals served in a year are all different.
ten?
We don't have a Family meal in AUgust (too many people away) and in either May, June or July the vicar does a barbecue.

We tend to give the person cooking the meal £50 cash to buy the food themselves and/or arrange for someone to go shopping with them if transport is a problem. The food can then be stored at home, or in the church kitchens. It needs to be labelled and kept in a locked cupboard/fridge to avoid misunderstandings with hirers.

Generally, our SALT services start at 11.00 am on the First Sunday, and are followed by dinner served at around 1pm, after coffee.
Most times, the meals are prepared during that 90 minute slot (11 - 12.30) but occasionally some people prepare things in advance and bring them in ready done.

We would serve anyone that came to the meal - there is absolutely no obligation to attend the preceeding service.

Last summer, someone bought two high chairs as a gift for the church, so that are youngest members could also enjoy the shared meal experience. We also have half a dozen visitors each month from a care home up the road who come in wheelchairs with carers and associated nursing staff. It is rare, but on occasions, a random stranger will turn up, eat and disappear again.
That is part of our work with the community.

Thsi Sunday I served a beef/veggie chilliewith rice, topped with cheese. It's becoming a family favurite, but I have never cooked it in bulk before. It's a recipe I entirely made up, having been served somethng similar at a PCC retreat during the summer.

Stir fry onions until soft and golden.
Add chopped mushrooms and peppers.
Add beef mince - thawed in advance if bought frozen.
Stir fry for a bout twenty minutes, adding a dash of stock to prevent sticking.
Add frozen peas and cook for another ten minutes or so.
Add flavourings - this week a generous splashing of tabasco, dollops of dijon mustard and some fresh coriander...
Keep adding stock to keep moist,a nd stir in gravy powder to thicken.

MEANWHILE
Cook a couple of kilos of long-grain rice by covering in freshly boiled water and leaving to stand for half an hour on the lowest heat.

When the rice is cooked, seperate the grains with a fork.
(DONT EVER stir rice while its cooking - that makes it sticky because you break the husks and release the starch)

Stir into the rice the juice of a fresh lime.

Add the rice to the beef mince mixture, stir gently but thoroughly to combine the ingredients.
Unload the whole lot into a couple of oven trays, level it gently with a fork and then top with a generous portion of grated cheese.

Bake in a preheated 200° oven for maybe half an hour.

Serve with a green leaf salad (rocket, little gem, iceberg, cucumber) and french bread with butter.

****

The main dish is served to plates at a hatch from the kitchen. Bread and butter (and seasonings) put onto the tables in advance. A couple of side tables set up with salad on and drinks (fruit juice, water, lemonade) so that people can help themselves.
This week, we had the added bonus of a gallon of home brewed cider to share with our meal. Thanks to Mister T for that...!

I also choose to 'serve up' a selection of Sunday newspapers which people seem to enjoy.
We tried music, bu tthat didn't work.

Regarding clearing up, we usually find that people amongst the diners will elect themselves to clear tables, and there are usually three or four people who can be relied upon to wash up. This too should be considered an important act of giving, and is considered important and satisfying to those who help out in this way. often those who feel indebte for a generous meal and lack the confidenc eor skills to cook similar themselves. Washing and clearing up is a way for them to make a contribution.

I generally find that I can feed people this way at a rate of about £1.00 per head. When I closed down the meals, we were not making enough money back to cover the cost, but last week we made £48.00 and I only spent £34.00.
The Family meal is not considered a fund-raising event and should be budgeted in such a way that it pays for itself. Often people who stump up the food money from thier own pocket if they are cooking feel the need to fully re-imbursed by the church, so we think it is important that the meals at least make back any money that is spent out on them.
If it is short, then the church makes up any difference from our Home Mission fund.