Our services are flexible and bespoke, designed to allow you to maintain overall control, whilst we deliver the required services on a day-to-day basis

In short - we set up your catering services as required we step up your capacity to take control, working alongside you and training personnel (over 2 years) we step out whilst monitoring services and supporting staff for a further year, or for as long as you wish

Setting up in-house catering

We empower schools and other not-for-profit organisations to establish their own in-house catering facilities to cook meals on-site, with fresh, organic and nutritious ingredients. Our expertise includes building and organising the kitchen, planning menus, sourcing supplies, managing staff and overseeing the budget. Once established, we provide 'on-call' support as and when needed.

Service planning and development

We audit your current operations to establish strengths, weaknesses, opportunities and challenges. We identify client's objectives and provide a cost/benefit analysis. Based on this review, we then provide innovative solutions to meet your needs. If required, we will work alongside in-house staff to develop the service further.

Staff training

This is a substantial element of the service to our clients and covers all aspects of catering operations and support services to schools and other not for profit organisations. Training sessions are organised on any aspect of in-house catering, including the sourcing, preparation and serving of food, multicultural cookery, nutrition, behaviour awareness, hygiene, health and safety requirements, management and budgeting.

On-going catering service management

We enable you to manage your in-house catering day-to-day without the complications. We assess operational performance and set up a review meeting each term with the headteacher/designated person, reporting on all aspects of the in-house service, including menus, food hygiene, food safety, and nutritional standards. Actions for improvement are suggested to maintain a high standard.

Cookery classes

These are an essential element of the extended schools programme in the 'whole school' approach. We work with you either by running these for you, or assisting you in setting them up. We provide a comprehensive guide, as well as cost-effective staff training which covers such issues as hygiene, health and safety, promoting the classes and fundraising. We also advise on how to make the activities fun for all children, whatever their background, and how to instil a love of food and cooking for life.

Implementing whole school approach to school food

We believe implicitly in the integration of school meals into the learning process. We help clients develop processes and activities that enthuse the whole school community, and which reinforce wholesome food as part of everyday school life.

Food and kitchen safety audit & inspection

We carry out safety audits and inspections to ensure safe and healthy facilities in food preparation and the delivery of meals that comply with statutory regulations.

Tender management

This service incorporates the whole procurement process including:

Catering specifications
designed to suit your needs and meet your aspirations within the contract framework;

Tender Evaluation
where we enable you to compare tenderers' submissions and to identify the offer that best meets your requirements with respect to quality and cost, and which can be delivered within the contract conditions.

Contract monitoring

Our monitoring service enables you to measure the performance of your catering service against agreed standards. Through this monitoring process we can establish with you which areas of the contract need attention and make recommendations for improvement.

Kitchen design and installation

We advise on and supervise the design of new kitchens. We recommend appropriate equipment and monitor installation, sourcing items as required. We also train kitchen staff and manage the kitchen on a day-to-day basis.

Equipment purchase and maintenance

We undertake the sourcing and maintenance of all kitchen equipment and liaise with suppliers to ensure compliance with statutory regulations.