Catering Gold Award
05/10/2010
King’s Hall School recently received the accolade of a gold award in the Taste of the West Awards 2010. The award recognises the school’s commitment to sourcing locally produced food and educating its pupils about the need to support local suppliers and the community as a whole.
This year’s Taste of the West Awards saw King’s Hall School receive a gold award in the South West Local Food in Schools category, the highest level of achievement issued by the organisation. The award recognises schools that show commitment to sourcing locally produced, grown and reared food, and educating pupils about the need to support the local community, as well as eating healthily. Taste of the West is the South West’s food and drink trade organisation and works to develop the region’s exceptional food and drink industry.
The catering department at King’s Hall makes every effort to minimise food miles on all produce, using local suppliers wherever possible, to ensure optimum freshness and support the local economy. Pupils are also educated about the benefits to the environment that are associated with sourcing food locally. 100% of meat, poultry and game used by the school are purchased at Pyne’s Butchers in North Petherton, whilst all bread comes from the Upper Crust Bakery in Taunton, milk from Gundenham Dairy in Wellington and fresh fruit and vegetables from Granny Smith’s in Taunton. The school also has its own herb garden!
King’s Hall aims to make meal times fun and interesting for its pupils. Recently, the school took part in British Food Fortnight, where traditional British meals were served up each day: roast beef and Yorkshire puddings were a firm favourite with both pupils and staff! Last week, pupils enjoyed the taste of locally made burgers and sausages sizzling on an open fire at the school’s annual bonfire and fireworks event.
The school’s feedback from the judge panel at Taste of the West was very positive about the school’s efforts: “Not only good use of local produce but also utilising local producers to promote the benefits of using local suppliers. There is good communication between the caterers and the school which is reflected in your approach to providing quality meals utilising local produce. The pupil council is another good concept to develop communication and involving the pupils in developing a food culture. You are a fine example of how a proactive approach to providing sustainable local produce can involve everyone. “
Catering Manager Liz Colbourne said: “To receive the gold award is an honour and very exciting for the catering department at King’s Hall. We enjoy what we do very much and feel it is extremely important that the pupils learn about food and supporting their local community.”
Photographs Enclosed: Pupils with the catering team at King’s Hall School (adults left to right): Sophie Waymouth (Chef); Liz Colbourne (Catering Manager); Chris Rose (Head Chef); Stuart Griffiths (Chef).
Contact Details:
Harriet Martin
Marketing
King’s Hall School
Tel 01823 328113
Email HPMartin@kings-taunton.co.uk