40 | CATERING & HOSPITALIT Y
ALTERNATIVE CHRISTMASSUMPTOUS HOMEMADE GRAVY…
CHRISTMAS PIE AND
Serving up a treat D
ecember is a busy time of year in most schools, when school plays and
various other end-of-year events take up most of the month. A school catering department is often not only feeding its pupils, but also parents and governors. Opting for outsider help to keep menus diverse over the festive period is also a possibility. Holroyd Howe works HOLROYD
HOWE
treats requires a lot of planning and preparation. Holroyd Howe typically has a good idea of school Christmas menus by the October half term. This is then swiftly approved by the school bursar and the school head. “Throughout December we also put something special on in the school tuck shops, so this is also planned well in advance,” adds Kathryn. The company provides a
FAR LEFT: Reindeer gingerbread cookies LEFT: Christmas Chutney
exclusively for independent schools and colleges across the UK, from Newcastle to the New Forest. The national company provides catering services to a range of schools, from prep to senior and boarding. “Every independent school
wants to celebrate Christmas, and in the main, children like their traditional Christmas lunch,” explains Kathryn Pell-Walpole, business development manager at Holroyd Howe. “This is something we will always provide, but we like to add that modern twist to a classic recipe, so it stays interesting and, most importantly, appetising. “Most schools want to off er the traditional roast turkey dinner with all the trimmings. Dessert, however, can vary, with Christmas pudding not always being the number one choice. Chocolate yule log always goes down well in our prep schools as does clementine trifl e. As an alternative to mince pies, we off er gingerbread reindeer biscuits and mincemeat palmiers.” Last year, the company put together a vegetarian-themed menu for one of its boarding schools, which included a spinach tortilla wrap Christmas tree. “This was prepared in front of the boarders, along with a toasted turkey, cheddar and cranberry fl atbread pizza, which proved very popular,” says Kathryn. Put ing together these inventive
variety of Christmas specials for snacks and treats, such as turkey, cranberry and brie panini, date and clementine muffi ns and Christmas cupcakes with caramel but er cream. Last year the caterer’s hot chocolate dunkers were a hit with students. Holroyd Howe is a fresh food company and ban the use of frozen turkey and vegetables. “We follow the nutrient guidelines set out by the government and school food regulations, so although it is Christmas and some see it as a time to indulge, we always have a balance on the menu and that is something that is in our DNA – we don’t have to think about it,” explains Kathryn. “We also take the responsibility for managing food allergies and special diets very seriously, and will always accommodate individual requirements.” Taking the time to listen to what students want, trying out new recipes and keeping special dietary requirements in mind are all important aspects in keeping students satisfi ed. But it is important not to lose sight of the fun factor during the festive period. Creating modern twists on classics, off ering break-time seasonal snacks and get ing children involved in the planning and the practical can help make the school Christmas experience a happy one.
…AND NO MEAT!
Vegetarian society expands meat-free festive feasts
T
he Vegetarian Society has added some new festive recipe ideas to its Christmas website
veggiechristmas.org. The website now features more than 100 meat-free meal ideas, which are created by the society's cookery school, Cordon Vert. New meals for 2013 include: apple and rosemary crowns with wild mushrooms and puy lentils or juniper croquet es with a sherry and tomato sauce. iE
AND CARROT ROAST ROSE ELLIOT'S PINE NUT
Serves 6 Preparation time 20 minutes Cooking time 40 minutes 25g butter 1 onion, fi nely chopped 225g carrots, fi nely grated 2 celery sticks, fi nely chopped 225g pine nuts, chopped 2 tbsp chopped parsley Squeeze of lemon juice 2 free-range eggs Sea salt and freshly ground black pepper, to taste Grated nutmeg, to taste
❶ Preheat the oven to 180C. Grease and line a 500g loaf tin. ❷ Melt the butter in a large pan and fry the onion,
without browning, for fi ve minutes, then add the carrot and celery and cook uncovered for 10 minutes. ❸ Remove from the heat and add the pine nuts, parsley, lemon juice and eggs. ❹ Season well with salt, pepper and nutmeg. ❺ Pour into the tin and bake for 40 minutes until golden brown and fi rm in the centre. ❻ To serve: Turn the roast out onto a plate and slice thickly. Serve with roast potatoes, sprouts, carrots and all the trimmings for a classic vegetarian Christmas feast that will be a hit year after year.
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