Taking over the service on 4 April, it will ‘offer a wide range of dishes with a focus on fresh, nutritious and seasonal food’.
Given it’s Sikh background, all menus at the multi-cultural school must be both vegetarian and egg-free, and include at least one traditional Sikh meal a week.
They will appear live on the hour-long show, a day before the final held at the Stratford Manor Hotel, representing school chefs from around the country.
Tooth decay, which could be prevented by cutting down on sugar and practicing good oral hygiene, can cause problems with eating and sleeping,and results in at least 60,000 days being missed from s
As well as the change in branding, the lunchtime menu has been ‘transformed’ with a new range of ‘street’ and ‘bowl’ food created by Norse development chef, Gary Dyos, to replicate current and emer
The theme for 2019 is ‘Who makes my meal’ and hopes to encourage young people to think about their favourite foods, where it comes from and who provides it.
Now in its fourth year, Tilda Together focuses on the role nutrition can play in healthy bodies and healthy minds and will see Tilda Foodservice partner with school-feeding charity, Mary’s Meals.
Karen Fewell, Arnold’s eldest daughter said: “As a family we are incredibly proud of all dad has achieved during his career and his passion and determination to improve services for disabled people
With entries open until 12 Noon on Friday 26 April, the awards acknowledge individuals and teams who continue to make a real difference to education catering.
Public Health England’s Sugar Reduction Progress report requires school caters to reduce the level of sugar by 20% as part of a the wider government programme ‘Childhood obesity: A plan for Action