www.ie-today.co.uk
SONAL
There are variations on this available to suit the profi le of the individual school’s population; these include a range of festive soups such as spiced parsnip, sprout soup with nutmeg, and a pumpkin and cranberry soup. Each school has its own preferences when it comes to Christmas lunch and at some of its schools, Sodexo will be serving goose or venison in place of turkey. Sodexo has a strong culinary heritage and some of its top chefs from its independent schools’ business have been busy since the summer creating and producing a signature Christmas pudding that will wow its customers, young and old. A good Christmas pudding is made well in advance and allowed to mature to ensure it has a richness that can’t be beaten. For some, however, the Christmas pudding just doesn’t appeal and for them there will be a delicious Yule log. When developing the menus for the festive period, Tom Allen explains how using the best the season has to off er and to create appealing tasty dishes is what he and his team strive to achieve. “The winter months off er us some fantastic produce,” he says,
“but it is foods that are not always the most popular - Brussels sprouts and beetroot to name just two obvious examples. We look at ways of creating dishes that the children will want to try, so for the Brussels sprout we thinly slice them, sautée them and add them to a delicious creamy garlic sauce. “Beetroot is another challenge. To encourage children to try this
delicious vegetable we will be using the diff erent varieties available, i.e. white, golden or the more common purple, and preparing them in creative ways such as off ering candied beetroot. “We have also enlisted the help of celebrity chef Paul Rankin who has worked with us now for a number of years to provide our chefs with a couple of his signature dishes for the festive period. This year these are lentil soup with cumin and turkey quesadillas.”
In order that pupils who may suff er from a nut allergy will not miss out, Sodexo has developed
a nut-free recipe for the
ABOVE: Executive development chef Tom Allen has created a menu that will inspire pupils to try new food
traditional German Stollen cake. To help create a buzz throughout the festive period, Sodexo is running
a number of activities and competitions for pupils including track Santa, Gingerbread house colouring
competition and create a Christmas card competition. At many schools, the teaching and school staff will be get ing hands on and help serve
pupils their celebratory Christmas lunch. Following on from a three-day intensive course for its senior chefs on the art of bread-making, which was held at the famous Ecole Lenôtre in Paris, there will also be a range of festive breads baked includinga delicious cranberry and all-spice loaf. All of the above include the
ingredients for schools to experience the best in Christmas fayre from Sodexo. The team at Independents by Sodexo off er seasonal greetings to all! iE
For more information, contact Jeremy Alderton at Sodexo T: 01793 571078 E:
Jeremy.alderton@
sodexo.com
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50