On Thursday, 16th October, SilverDoor and Synergy came together to celebrate World Food Day, one of the most widely recognised days on the UN calendar.
World Food Day marks a commitment to ending global hunger and promoting the importance of food security. The 2025 theme, “Right to Foods for a Better Life and a Better Future,” calls for global collaboration to build a peaceful, sustainable, and food-secure world.
Across SilverDoor and Synergy, we have 15 global offices and over 450 colleagues representing a diverse range of countries, nationalities, and languages. Food is a powerful way to tell stories, share traditions, and learn from one another, so we encouraged our teams to cook or bring dishes that reflect their heritage and celebrate our collective diversity.
Read the stories behind the dishes below...
Over in San Diego, Amanda Beckwith wowed us with her incredible Lobster Tail Tacos. A dish that brings together flavours from multiple cultures, we caught up with Amanda to learn more about what inspired her creation…
“I made lobster tail tacos inspired by my Mexican roots and my love for the ocean. The lobster was caught just 15 minutes from the shore by my scuba-diver boyfriend, making it truly fresh and local. Sautéed in garlic butter, topped with jalapeño salsa, herbs, and a squeeze of lime - this dish connects my California coast life with my grandmother’s Mexican heritage.”
Meanwhile, in Madrid, the SilverDoor Iberia & LATAM team put in a brilliant effort, with a spread of fresh, hearty foods traditional to Spain such as Tortilla Española and Melón con jamón. Dishes hailing from Venezuela and Argentina were in the mix, bringing a fusion of Latin cultures.
A standout dish was Iuliana Ioana’s Romanian charcuterie board, a heartfelt ode to her childhood and the flavours she grew up with
Family dishes were popular this year, one especially touching creation was Jenn Citro’s polish Pierogi dish which was made with her grandmother’s handwritten family recipe.
Nowadays, Jenn enjoys having the dish with her family (we’re told it always goes down a treat!) and has remained a firm family favourite.
In Denver, there was a huge range of fantastic dishes brought in to celebrate World Food Day, from Bavarian pretzels to enchiladas and caprese skewers.
We particularly loved seeing Sammie Molenaar’s beef & cheese and veggie empanadas! Sammie has lived in both Spain and Chile; she experienced the popularity of this dish first-hand and brought back all its flavours and memories to the Denver team.
Flying across the US to New York, Jason Gray chose tres leches as his dish, which went down a hit in the office! He discussed why he brought them below...
“I chose tres leches for World Food Day because it reminds me of my Puerto Rican grandma. We used to share it on special occasions, and every bite brings back those happy memories of being with her"
Across the pond in London, the team cooked up a storm with a dazzling variety of desserts, along with plenty of exciting mains to go alongside the buffet. One standout effort was from Jude Booker who wowed the team with his jamon croquettes. After travelling to Spain himself over the last few years and pulling inspiration from his time spent with his best friend who lived in Barcelona for 10 years, Jude smashed his recreation of the classic tapas dish.
Further up north in Lancaster, the team had a massive turnout for World Food Day, and kept everyone well fed through the afternoon, with dishes of homemade lasagna, wood-fired pizzas, and focaccia there was a love for Italy being felt in the office. However, Kiki Liao’s fragrant dumplings were a favourite for everyone. Kiki brought both lamb and carrot, and chicken and sweetcorn dumplings with a homemade dip. Kiki’s family bonded over making the dumplings together, and they were part of her childhood spent in China. A hearty, delicious meal and the dumplings were a hit in the office!
In Malaysia, Doris Ho made a spectacular dish of Sambal Petai Veges, she gave us some insight into why she wanted to make this dish…
“A family favourite in our home! Sambal Petai is the kind of dish that instantly brings back memories of mum’s cooking, cozy village kitchens, and hearty family meals. It’s bold, packed with local flavours, and full of cultural pride. The unique aroma of petai might not be for everyone, but for many Malaysians, it’s pure comfort food. Best enjoyed with hot rice… it’s seriously yummy to the tummy!”
In Texas, Emily Griggs brought along Gumbo, one of Louisiana’s most iconic and beloved dishes. This dish is a true culinary melting pot, combining influences from West African, French, Spanish, and Native American traditions. Emily described why gumbo was her choice…
“What makes gumbo truly special to Louisiana isn't just its flavor, but its story. It’s a dish that brings people together, often served at family gatherings, festivals, and celebrations. Gumbo reflects the spirit of Louisiana: diverse, resilient, warm, and full of soul. Gumbo truly holds a special place in my heart. Not only because I am from Louisiana, but because it reminds me of my childhood. The recipe I used for this dish is my dad's and I may be biased, but it is the best Gumbo you will ever eat!
This dish brings people together no matter where you are. It is made in a huge pot so anyone and everyone can come and enjoy. It truly is the definition of community. I will forever be proud of where I came from and still implement Louisiana traditions and holidays in my own home.
As we like to say in Louisiana: Laissez les bons temps rouler! (Let the good times roll!)”
Halie Cocker made a vibrant Stuffat tal-Fenek dish, which is her favourite Maltese dish, and told us the story of her first time trying it…
“I first visited Malta in 2011 to meet my now in-laws, and this was the very first meal I was greeted with - a huge table surrounded by family, friends, and laughter. From that moment, this dish became something truly special to me.
Traditionally made with rabbit, my version uses chicken instead. It’s a comforting stew simmered slowly with red wine, tomato, peas, potatoes, chicken stock, and aromatic spices; all served over a bed of spaghetti - True carb heaven!”
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A huge thank you to both our SilverDoor & Synergy Teams for their efforts, it was our biggest world day yet! We look forward to many more together...
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