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Taste test for business managers in National School Meals Week

20th Nov 2009 - 00:00
School Business Managers attending the National Association of School Business Management (NASBM) annual conference in Leicestershire last week had the chance to experience healthy school food first hand – with lunch inspired by local school food menus.
Choices for delegates at the event at the Hinckley Island Hotel included penne pasta with mixed peppers and herb oil, chicken and black bean stir fry or fish pie followed by apple and apricot crumble with custard, with all the recipes based on the healthy lunch menus used in local schools. The lunch was supported by the School Food Trust, the organisation charged with transforming school food, to demonstrate the variety and quality of the meals now on offer to children. William Simmonds, chief executive, NASBM said: "Our members recognise that promoting the health and wellbeing of pupils through school food can contribute to school improvement. Delegates have been impressed by the variety and quality of the food served today." The School Food Trust's Chief Executive, Judy Hargadon, said: "With their responsibilities for the efficiency of school resources, school business managers play an important role in improving school meals and the overall lunchtime experience." "School food has changed enormously and almost three million children across England are now regularly eating a well-balanced school lunch. However, there is still much to do to encourage more children to give them a try - which is why we were so pleased to have this opportunity to talk to school business managers about the hard work that's being put in by everyone involved with school food, and the resources on offer to help." The menu for the delegates was developed based on the school meals provided by Leicestershire County Council's School Food Support Service. Anthony Murphy, Senior Sous Chef at the Hinckley Island Hotel said: "Preparing healthy, tasty food from scratch and on a budget isn't easy, and requires a great deal of skill. These were good menus to work with and highlight the hard work being put in by school cooks in Leicestershire."
Written by
John Smith