Carefully developed menus bespoke to each school focusing on nutritional value but without compromising on taste or presentation. Students eat with their eyes and it has to look good. There is more to our chefs than cooking. 

One of our rules is that all chefs leading our kitchens have to attend and pass our 40 hour nutrition course over a 6 week period led by our head of nutrition. Because we want to empower our chefs to have a hand in creating the bespoke food offers onsite we need them to understand every aspect of food balancing.

With our development chefs team we have created a wide range of concepts that give our young customers their vitamins and minerals whilst tasting great, like our root bakes range. Sticky toffee parsnip cake is a particular favourite. By roasting the parsnips to bring out the natural sweetness we have been able to considerably reduce the sugar in the cakes.

Eating vegetables in season is also key to capturing the full benefit of it, we also look at the way we cook our food, a lot of goodness is lost through the cooking process, so we use clever techniques to protect the loss of goodness like salt-baking beetroots and potatoes or using vacuum packing sous vide style cooking to keep that goodness and flavour locked in all the way to the plate.