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CATERING | NEWS | 35
Gold award for Bishop Stortford
COLLEGE UPS ANTE ON COST CONTROL
The catering team at Bishop’s Stortford College has won a Gold CAP UK catering award for the fourth successive year. The awards recognise excellence in catering and are regarded as a significant measure of quality, best safe practices and service. Ian Jackson, managing director of the CAP (Continuing Advancement Programme) Awards, said: “It’s clear that the school has made significant investments in catering, demonstrating the importance that they put on the food provided to the pupils. The pupils themselves rated the food and the service very highly, which is as good an endorsement as you can get.” The inspectors were impressed that
there were regular catering meetings being held with day pupils and boarders. They noted a calmness at service time and that care was taken when serving pupils. There was clear adoption of ‘best practices’ including management of COSSH and food storage. College headmaster Jeremy
Gladwin said: “To win a CAP Gold Award for the fourth successive year is stunning. Providing high-quality food in a hygienic environment is a top priority for the college because we recognise the clear link between good nutrition, learning and wellbeing. Well done to the team.”
Connect achieve catering mark
Connect Catering has received a Soil Association Bronze Food for Life catering mark for its work at Bedford Modern school. Caterers awarded the mark serve seasonal meals which are freshly prepared and free from undesirable additives. No GM ingredients are used, all eggs are
from cage-free hens and meat is from farms which satisfy UK welfare standards. The School Food Plan sets out the
ABOVE: Jacqui Henry and her catering team
step changes needed to improve food provision to millions of children in England. The plan references the Food for Life Partnership throughout, and highlights the Food for Life catering mark as the procurement standard for which caterers should be aiming. Jacqui Henry, catering manager at Bedford Modern School, said: “It is important to achieve this award as only a small proportion of schools do. The award is recognition that we understand that lunch is a vital part of every student’s day, helping them to perform well at school as well as promoting a healthy lifestyle overall.”
Bristol’s Clifton College is working with software firm Caternet in order to improve its cost-control across campus and buy products and services more cost-effectively. The system has been designed ‘from the ground up’ and is not a trading system retro-fited into a catering environment. Its live price comparison function enables the school to monitor the competitiveness of any purchases it makes by showing direct comparisons for the same goods purchased both locally and nationally. The Caternet F&B system also includes a recipe system which supplies nutritional analysis and allergen information (in line with the new regulations) on products and dishes cooked. Like most independent
schools, Clifton College is keen to use its own local suppliers, maintain good cost control and save money without impacting on quality. “The system gives me hard data and an instant comparison in real time,” says Clifton College catering manager Warren Ingham- Barrow. “Some products we buy don’t have a huge impact on the botom line but some do. For example, I had an issue with the price of prawns and the system gave me the hard data to go back to the supplier and secure a much beter deal.”
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