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Catering and Nutrition
specification,” adds Vim Hariani.
CASE STUDY: The King’s School, Grantham
T
he new kitchen at King’s School in have some more, it’s far better than stocking
Grantham is based on the Finnish schools up on crisps afterwards. You need to watch
system an idea introduced to King’s by portion sizes but we have great staff who
catering consultant Richard Wedgbury FCSI. keep an eye on things. The meat portion, for
It includes two large cooking kettles, example roast turkey, is two slices but pupils
combination ovens, a blast chiller and hot food can have as much vegetables as they like.”
delivery boxes. The new kitchen replaced a In summer 2008 the new model kitchen was
traditional school layout based on cooking installed. Operated by 10 staff it is under the
ranges with ovens under. charge of ex-army chef Stewart Scrupps. “It’s
An evaluation of the catering facilities for a very modern and I am impressed with the
new sixth form common room was followed layout. This is also my first time working with
with help on new food standards and these big kettles,” says Scrupps.
purchasing. “We have made significant “Other schools with this amount of space
savings, 12-20% on average across our top 20 could cook the same sort of food. Yes I do see
items,” said Bursar Peter Kirkbride. this kitchen as the future for school meals. I
But the main school kitchen and dining had to adjust to the equipment and to think
facilities were also in need of attention and about the process of producing 200-250 meals
Wedgbury helped with plans for refurbishing per day plus up to 150 snacks using only the 6-
the main school kitchen and dining hall, burners on a range, the kettles and the combi
working with kitchen designer Tim Dunn FCSI, ovens.
who drew up the plans for the new layout. “For lunch service, dishes such as pork
The ambition of Kirkbride is for King’s stroganoff, paella, mashed potato and pasta
School kitchen to become self-funding. The come from the kettles while the combi ovens
plan is to improve the uptake from King’s produce vegetables, roast meats and potatoes.
pupils and provide schools outside with food “The temperature in the kettles gets up to
using delivery boxes. “When we start serving 110degC – nearly frying, perfect for sealing
more than 300 meals daily the kitchen is going meat. For cheesecake it has an aerator
to pay for itself in three and a half years,” says attachment and we can also make bread
Kirkbride. dough and prove in it.”
“We would like to add a walk-in freezer for Good menu planning is crucial to getting
storage and another kettle, which will really the highest volumes from the equipment. Half
start to maximize production because we can a batch of tomato soup, for example, is
make one big batch of curry use half reserved for service later. The remainder is
immediately and freeze half for regeneration turned into a tomato sauce for a chicken and
in the combi ovens. pasta dish. One large batch of white sauce
“Our food used to be average, now it is could become cheese sauce, mushroom soup
brilliant. You know it’s working when even and sauce for a chicken dish.
the teachers come in to eat and the governors
say they have never had such a good school
dinner!
“We now have a bright attractive place to
eat with two flat screen TVs with sport and
news and a 42 inch electronic message board.
It’s also ideal for functions in the evenings,
weekends or even holiday times.
“The introduction of four serving sections
has cut queueing and, unusually, we operate a
self-service system. If they are hungry let them
September 2009
www.education-today.co.uk
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