Interviews

David Foad: Why did you start Food Behind Bars?

David Foad: Tell us about your catering experience

Her winning dishes were ‘Easy like Monday mornay’ (baked pollock with cheese sauce in a potato and spinach case), followed by a dessert of rhubarb and custard meringue tart with raspberry coulis.

6am

Q: How would you describe Middleton Foods?

An exciting opportunity has arisen for an experienced, talented and enthusiastic commis chef to be a key part of the professional catering services team at the House of Commons.

David Foad: Firstly, can you tell us about your background?

David Foad: Can you tell me more about the work of Food Matters in prisons?

Sean Haley

Q: Why did the Trust decide to introduce a breakfast service?