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Since our regular creative groups have not been able to meet during lockdown, we have been bringing creativity and connectedness to them! Many of our centre users do not have access to online resources, so we have been sending out around 30 weekly creative packs through the post. Over this period we will build up a collection of creative works to be celebrated and exhibited once restrictions are lifted.


Alongside this, staff and volunteers at the centre have been sharing videos of what they have been doing to keep busy and active through The Whiteinch Centre YouTube channel. These have included cooking, crafts, storytelling and exercise and we can’t wait to see what they come up with next! Check out and subscribe to the channel at 

We're now exhibiting community artworks in our centre's front windows and we've been really exciting by the response from everyone! we're still collecting so feel free to drop any works into our letter box marked 'Elena' !

If you or anyone you know would like to receive a postal pack or get involved in our Creativity Connects project, then just send an email to or ping over a wee facebook message and we look forward to creatively connecting with you! 

Private video

Private video

During lockdown, Pret A Manger has released their vegan Dark Chocolate Almond cookies recipe and our volunteer Lauren is trying it out! See below for the written recipe and link to their website! :) Check out our channel and subscribe for updates from Lauren and all our other staff and volunteers sharing what they've been up to during these self isolating times! PRET RECIPE: INGREDIENTS 43g Caster sugar 112g Soft light brown sugar 4g Salt 40g Almond pieces (For best results, use flaked almonds lightly smashed up, but whole almonds, chopped into small pieces will also work) 112g Dark chocolate pieces 205g Plain flour 20g Cocoa powder 1/2 tsp Bicarbonate of soda 65g Coconut oil 72g Almond butter 100g Golden syrup 40g Water METHOD 1. Preheat the oven to 180 °C. 2. Pour the caster sugar, soft light brown sugar, flour, almond pieces, salt and chocolate pieces into a large bowl. (For best results sieve the cocoa, flour and bicarbonate of soda). 3. Mix the almond butter, oil, water and golden syrup together and add to the bowl. 4. Mix together with a wooden spoon and then bring the dough together using your hands. 5. Line a baking tray with greaseproof paper. Split your dough into 8 golf ball-sized balls and flatten slightly with the palm of your hand. 6. Bake for 8-10 minutes (This will vary depending on thickness – if the edges of cookie feel firm but centre is still soft, it should be ready to take out). music by
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