He recently visited Quorn’s Leeds headquarters to meet the team, cook his winning dish and discuss what is important to him when he is planning meat free menus for schoolchildren.
David Foad: Let’s start at the beginning, can you tell us a bit about your own catering background?
David Foad: Now you’ve had a bit of time to take it all in, can you tell us how it felt when you were announced as the winner?
David Foad: Now you’ve had a bit of time to take it all in, can you tell how it felt when you were announced as the winner?
Rob Chambers from Hampton College (IFG Cucina) cooked a main course of aromatic steamed bao bun, sriracha glazed Chinese cabbage, Asian salad with a soy and chilli dressing.
British meat-free, plant-based food producer Meatless Farm has recruited 13-year-old YouTube star Omari McQueen to help launc
It carried out a UK survey of 1,000 schoolchildren aged between 6 and 16 – and their parents or guardians – to get their take on what’s served up to them at school.
David Foad: Everyone assumes you work to some of the tightest budgets in the public sector, how much do you have to spend per prisoner per day?
Q1: Why should caterers look to put more plant-based options on their menus?
At the end of last year, five talented chefs achieved the Graduate Award 2020. These chefs put themselves forward and completed the award in the toughest of years for hospitality.