THREE community-led groups are determined to supply free food, despite the announcement of national lockdown restrictions.

Pickering Food Share, Ryedale Free Fridge and Kirkby Community Fridge have confirmed that all dates and times are normal during the pandemic.

Pickering Food Share will be open every Wednesday and Friday, from 10am to 1pm, and Monday, from 5.30pm to 7.30pm.

The food share, which is based at Ings Garth Community Centre, is also appealing for food donations.

“Food donations are greatly appreciated,” said Margaret Kirby, a volunteer at Pickering Food Share.

“Guest houses, pubs or hotels which have closed might like to donate their in-date food to food share initiatives like ourselves.

“Fresh fruit and vegetables are also appreciated, just bring any food donations before opening times or arrange a collection.

“Remember to keep your distances, wear face masks, wash hands before entering the hall, bring your own carrier bag and leave your name and telephone number for track-and-trace.”

Kirkby Community Fridge, which is located inside Kirkbymoorside Methodist Church Hall in Piercy End, will be open to the public every Wednesday, from 10am to noon, or until the food runs out.

A spokesperson said: “We want to be able to keep the Kirkby Community Fridge running throughout lockdown, but to do this everyone needs to be following the guidelines.

“Please wear a mask, sanitise hands, use Test & Trace app or leave your details, 2m distancing at all times and one member of a family wherever possible. Please help us to keep you and us safe.”

Ryedale Free Fridge, based at the Wesley Centre, in Malton, will be open every Monday, Wednesday and Saturday from 10am with a one-way system.

Johanna Senior, a member of Ryedale Free Fridge, said: “Our volunteers will help people to choose from our stock, are all trained in food hygiene and are aware of all necessary Covid-19 precautions.

“These are strange times and stressful for many individuals and families, but our volunteers are determined the show will go on as it is even more important now that good food is not wasted.”