The list was put together with the help of brand ambassador and industry expert, Jeanette Orrey (left), in support of this year’s LACA National School Meals Week which runs from 13-17 November.
Aine Melichar, Kerrymaid senior brand manager, said: “National School Meals Week is a great initiative, that enables the industry to promote the fantastic work of school caterers in the UK, as well as share best practice and tried and tasted recipes.
“We understand how difficult catering for children can be, whether its engaging primary school children at meal times or creating menus that encourage secondary pupils to stay on site.
“To help we’ve created a bespoke channel guide full of recipes with clearly labelled allergens, nutritionals and cost per portion, to help caterers plan and budget their menus. “
Tips for primary school caterers:
- Children eat with their eyes, so placing healthier options in sight will encourage them to opt for the ‘better for you options’
- Promote a dish of the day. Talk about its benefits in a child-centric way, to encourage pupils to choose it
- Dessert is always a welcome treat. Cut a recipe made for 16 into 20 or 24 portions, not only will this help portion control, but budgets will benefit too
Tips for secondary school caterers:
- Customisation is a key high street trend - replicate this on menus by allowing students to pick their own toppings, sides and fillings
- Many students don’t want to dedicate their whole lunch break to eating, so offer a range of nutritious grab-and-go options for those that have other lunch time commitments
- Secondary school pupils are becoming more health conscious. Offer healthy food swaps – courgette fries instead of chips or vegetable crisps instead of potato based snacks