Showcasing the work carried out in the social care sector, healthcare, the armed forces, schools, workplace, some of the cost sector’s top kitchen operators will be in action.
The range of recipes and dishes being created will include spring chicken fricassee with basmati rice for care home residents through Quorn makhani curry for schools to roast cannon of lamb for corporate dining.
Each day is themed, with Monday (April 28) looking at all sectors and dedicated to the Public Sector 100 (PS100). Chefs on this day include Preston Walker of Oak House Residential Home and Sgt Richie Greenhalgh, RAF, of the Combined Services Culinary Arts Team.
Tuesday (April 29) is Education Day and will include a presentation by Roy Shortland about the work of the Family Food Appreciation Workshops and a cooking demo from Alison Gann of Chartwells, a past winner of LACA’s School Chef of the Year competition.
Wednesday (April 30) is dedicated to contract caterers and workplace catering, with Phil Skinasi of BaxterStorey, David Pigram of ISS and David Steel of Lexington Catering.
Thursday (May 1) puts the focus on Care Catering, with Gareth Cartledge and Lisa Coles of St. Monica’s Trust, Louise Wagstaff of Premier Foods and Lorraine Lee of Four Seasons Healthcare all involved.
You can access the full schedule by clicking here