Featuring hands-on guidance from chefs including Claire Clark MBE, Dominic Teague, John Feeney and Lee Maycock, this course delivers practical knowledge on creating inclusive menus, using alternative plant-based ingredients while staying within tight budgets and procurement frameworks.
Delegates will explore real-world applications of free-from cooking, from sauces and patisserie to batch-cooked meals and take away actionable ideas, recipes, and samples.
With innovation, training, and cost-efficiency at its core, this event is ideal for caterers aiming to improve compliance, reduce risk, and serve healthier, allergen-safe meals across all demographics.
Only 12 workstations are available (up to 24 participants). Book today to take the lead in inclusive public sector catering.