22nd Apr 2021 - 07:00
An interview with David Oliver, Head of Prison Catering for England & Wales
Among the topics for discussion will be:
- plant-based options on menus
- the impact of Covid restrictions on prisons
- allergen management
- sourcing British produce
- developing menus that can manage 40 or more different options on one site
- future developments in prison service catering
This will be followed by a panel discussion which includes:
Al Crisci MBE, Directorate of Safety and Rehabilitation, HMPPS and the prison caterer behind the successful Clink Restaurant concept
Carole Hainsworth, Client Director, Bidfood
The session provides the rare opportunity to pose your questions to David and the panel and learn more about prison catering services.
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