Each of the eleven chefs has provided their main course they cooked during the SCOTY final, an image of the finished dish, a method for other school chefs to replicate and a list of allergens.
The overall theme for NSMW is ‘together we make a difference’ focusing on green issues with the week running at the same time as COP27.
There were 168 respondents who completed the survey across England and Wales from a variety of provider types and sizes.
The demand for plant-based meals continues to increase as more people adopt a 'flexitarian' approach to eating with vegetarianism and veganism gaining in popularity too. The plant-based recipe book
Raheem Morgan of Torridon Primary School was named the runner-up and Clair Edwards from Rhiw Syr Dafydd Primary School, Caerphilly came third.
The Chair’s Award was given to both Neil Porter chair of the events group/business director at LACA and Lisa Fox assistant operations manager at Nottingham City Council.
The LACA Awards for Excellence aim to recognise individuals and teams who continue to make a real difference in education catering.
Over the course of the three days, it offers a packed conference speaker programme, free-to-attend workshops and the opportunity to watch the School Chef of the Year (SCOTY) finalists preparing the
Returning to the Hilton Birmingham Metropole next week, the School Food Show is the only national event dedicated to the school food sector.
Showcasing the newly acquired software will enable CRB Cunninghams to highlight the vital role of technology in school allergen and nutrition compliance. Designed for local authorities, catering co