Kitchen Quarantine – making the best of life during COVID

In the middle of April, friends Diana and Jessica found themselves in the all too common situation of being without their regular jobs because of the lockdown. Diana is the founder of the events company Portugal4U and Jess was previously a chef at the Vidamar resort in Salgados.

I’ve known Diana for some years now, and she is a dynamic and kind person, always smiling and trying to help others. I wasn’t surprised at all to hear that she had taken the bull by the horns and created this start-up home baking and delivery service to keep themselves going.

The pair make traditional Portuguese fritters and nibbles (rissóis de camarão, empadas de frango, pastéis de bacalhau and croquetes de carne).

Diana explained: “We sell them frozen so you can organise your meals and prepare them when you want as they can last for 3 months. On the sweet side, we have some American cookies and fantastic homemade doughnuts. No artificial ingredients are used and they are our best seller by a long shot”.

With many people now opting for a plant-based lifestyle and gluten intolerance becoming more and more common, the girls at Kitchen Quarantine have taken this on board and make vegan, vegetarian and gluten-free options too!

The savoury fritters cost between 8€-12€ (boxes of six or 12) and their doughnuts are 8€ for a box of 6, with the custard, lemon curd or ‘Doce de Leite’ filled donuts costing 10€ for a box of six.

We have all been made frightfully aware of the delicate balance of life in our local communities and now, more than ever, if we can, we should support small, local businesses!

The girls live in Altura, Castro Marim, so they can deliver between VRSA until Tavira. Some days, depending on demand, they also deliver to Albufeira and Loulé.

If you’d like to enjoy some of their delicious, traditional homemade specialities, please check out their Facebook (https://www.facebook.com/Kitchen-Quarantine-PT-110993987211974/) or Instagram (via #kitchenquarantine_pt) pages.

By Sarah Young