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Catering & Nutrition

Caterlink partners with the School Food Plan to launch new best practice tool

education and provenance. Head teachers, governors, chefs and caterers will be able to share their success stories with each other, as well as receive practical and structural support for future projects.


hat Works Well is an online hub dedicated to helping schools share ideas and practical tips on how to create an effective and inspirational food culture. With the support of The Caterlink Foundation – the charitable arm of state education catering specialist Caterlink – the website will officially go live this May. The launch of – which is part of the wider School Food Plan aiming to improve food in schools – will provide a vital resource for schools and caterers alike. Hosting case studies of successful school food projects, top tips and advice on how to make school food great, the website covers topics from recipes and sustainable sourcing to food

Neil Fuller, Managing Director of Caterlink, said: “As a school caterer, we really understand and support the need for schools to work closely together to deliver the School Food Plan and help improve food education among children and young people. We’re really proud to be sponsoring the ‘What Works Well’ website and to be helping to showcase the fantastic meal programmes and initiatives which are already working well in our schools. “Whether a school has set up a school kitchen garden or farm to educate children about the importance of nutrition, worked with local community groups or encouraged parents to get involved in food service, we’re encouraging them to tell us about their successful projects via the online platform to help others move forward and transform their approach to delivering school meals.” The website will be updated regularly with new content and case studies as well as acting as providing useful links to support available

Historic school gets state- of-the-art catering facilities


harterhouse, a leading independent school with a 400 year history, moved from London to its current 250 acre site in Godalming, Surrey in 1872. Inside the buildings, ancient and modern mingle in harmony and state-of- the-art rules, especially in the new kitchen that was up and running for the 2013 autumn term.

Catering at Charterhouse is provided by Elior, and it’s a massive operation. With 800 pupils who are predominantly boarders, the kitchens need to turn out 21,000 meals per week during term times. And it doesn’t stop there, in the holidays there are conferences, weddings and other special events that all need catering.

“In specifying equipment for the new kitchen we needed to make sure that it was going to be flexible enough to cope with the different types of catering we do - to provide breakfast, lunch and dinner for pupils and staff as well as the holiday events,” says Gael Daval, Executive Head Chef. “With that in mind I went to a FRIMA CookingLive event in London and was very impressed with the versatility of the VarioCooking Center Multificiency.” “The FRIMA is very pretty and modern looking, it fits in well in the new kitchen,” says Gael. “It takes up less space than having separate pieces of traditional cooking equipment, plus it offers storage underneath which is another bonus. Because of the volume of cooking here at Charterhouse I specified a smaller 112+ and a larger 211+ FRIMA.

“The really great thing is that the FRIMA’s so very, very fast. I can make 150 portions of fish and chips in 25 minutes, drain the oil out and then make the filling for beef pie in 45 minutes. The FRIMA never stands idle.”

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from organisations such as the Children’s Food Trust, the Food for Life Partnership and the Lead Authority for Catering in Education. The Times Educational Supplement and the Guardian Teacher Network also support the ‘What Works Well’ initiative, allowing users to access their content and discussion forums.

Henry Dimbleby and John Vincent, authors of the School Food Plan, added: “The new website marks another milestone in the successful delivery of the School Food Plan. The ‘What Works Well’ platform gives schools easy access to each other’s ideas, helping them learn from each other’s success stories: great examples and clever ideas. It has been made possible by the scores of schools, caterers, parents, and others who have contributed inspiring content, packed full of useful tips. We are grateful for this support and hope others will follow their lead in the spirit of sharing what works well.”

Samsung commercial microwaves have school meals served up


chool kitchens are notoriously tight on space and are soon to be put under further strain with the

Government’s current pledge to extend hot free school meals to every child in reception, year 1 and year 2.

Many schools will find it difficult to accommodate extra equipment in order to meet the growing demand for meals, therefore it is important to look at equipment that is space-saving, efficient and versatile. Microwaves offer a flexible and fast option not just for reheating and regenerating cooked food but also for cooking and steaming foods. Steaming in a microwave cooks vegetables more quickly, which means they retain more nutrients, compared to conventional boiling methods.

Samsung Professional Appliances’ choice of commercial microwave ovens spans large-capacity, 'super-heavy duty' 1850W units down to light- commercial, budget-priced 1100W models. All run from a 13 amp supply. Because their oven space is 35% larger than other compact commercial microwave ovens, Samsung’s ‘oversize compact’ models offer big benefits to school caterers. Despite their small footprint (464mm wide x 557mm deep), which is suitable for kitchens and counters, they can accommodate containers as big as 2/3 gastronorm, making them ideal for cooking or reheating multiple portions and fitting into limited kitchen space. Uropa Distribution is the UK wholesaler of Samsung commercial microwave ovens, which are backed by a full parts & labour warranty.

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May 2014

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