Les Cotils praised for community help during lockdown
A PRESENTATION was held at Les Cotils showcasing the ways it has supported the community before, during and post-pandemic.
Sir Ian and Lady Corder were invited to learn more about Les Cotils, a charity which functions as an ecumenical centre for retreats, conferences, counselling and hospitality.
As the pandemic hit, Butterfield Bank approached the centre to offer sponsorship, which enabled it to continue working in the community during lockdown.
‘In partnership with Butterfield we launched the “Food for Families Project,” delivering meals to 100 families four times per week for eight weeks,’ said Les Cotils managing director Fiona Naftel.
This totalled about 1,300 adults and children being fed.
‘Again in partnership with Butterfield, we delivered meals to emergency front line staff on their evening shifts over eight weeks.’
As another project, a sub-station of the ambulance service was established on-site.
Les Cotils owner Jane Swiffen and patron Sir Richard Collas were also in attendance, along with Butterfield Bank representatives Ann and Richard Saunders, trustees, directors and chief ambulance officer Mark Mapp.
‘They had a tour of the grounds, the workshop and of course the building itself.’
Sir Ian said: ‘Les Cotils is an obvious Guernsey institution of some standing, and we have visited many times for events and the like.
‘However, this was the first time we were fully briefed on the totality that everyone here does to help the community.
‘It is very impressive, and they are truly set up to give as much back as they possibly can.’
Butterfield Bank CI managing director Richard Saunders said: ‘Fiona did an amazing job in feeding over 1,000 families, offering fruit in schools, and feeding first responders on a regular basis seven days per week.’
Ann Saunders said: ‘First responders were quite isolated over lockdown.
‘Rather than teams of 12 they could only pair up two at a time as a safety measure.’
Poverty rates in Guernsey are often overlooked, they said.
‘Staff here were in a bubble, and found a way to use their equipment and resources to improve the lives of many people who were struggling before the pandemic, and even more greatly once it hit.’
Mr Mapp said he very grateful toward Les Cotils.
‘From a first responders point of view, we needed to be central and this was ideal. Cooked meals were also provided for our teams who were all split up. Staff were stationed here in twos to protect the wider teams.
‘It was very isolating for all the emergency services and kindness went a long way during those difficult times.’
