Welcome to the kitchen.
Here in the kitchen our goal is to provide food that is healthy, tasty, seasonal but most of all enjoyable.
If you have any queries regarding the menu and /or specific dietary requirements please do email Glyn Owen (Head Chef) at firstname.lastname@example.org.
An update from Chef Glyn and the team in the kitchen
As 2019 draws to a close, we thought you’d like to hear about some of the progress we’ve been making in the kitchen here at Whitehall Primary.
Our SNAG team is now up and running successfully and making a real difference to our lunch offer. The children have been advising me on the likes and dislikes of the pupils in their class. This has led to changes in the dining room from little things like offering some jugs of water with lemon, some with lime and some with nothing atall to more significant interventions such as adding new dishes to our menu. Happy customers mean more delicious, nutritious food being consumed at lunch time.
With health and sustainability high on the agenda, we’ve always made efforts to ensure our menu is delicious and nutritious. But this term, we’ve been upping our game even further with our food sourcing in the kitchen. We’ve brought to the menu higher welfare meats such as RSPCA Assured free-range sausages and even some Soil Association certified organic beef and carrot meat balls.
Pasture fed meat is widely reported to have a lower carbon footprint than industrially produced grain fed meat. But as well as being better for the cows and the environment, it’s also healthier for us because it has lower total fat levels and a lower saturated fat content, higher levels of omega-3 fatty acids and a lower, and healthier ratio of omega-6: omega-3 fatty acids. Plus organic, pasture fed meat has been found to have higher vitamin and mineral levels. It is particularly rich in vitamins A and E, and minerals such as calcium, magnesium and potassium.
This new sourcing approach has been made possible as a result of our new relationship with Bristol based company – www.fresh-range.com - who are now helping us to source foods with shorter supply chains giving us transparent farm provenance on the produce.
Let me tell you a bit about these new producers we’re sourcing from…
Founded in 2007, Lower Hurst Organic are producers of multiple award-winning organic beef with innovative twists that have brought delight to our diners. We’ve sourced organic meatballs that have organic carrot weaved through. The 100% organic ingredients include organic beef being sourced from Lower Farm itself and other UK certified organic beef farmers. Nicky Stonebridge of Lower Hurst Organic Beef is proud to supply organic beef into schools: “Our team here at Lower Hurst take pride in their award-winning products.” She said. “They are not only better for the planet and us, time and time again our customers tell us how delicious they are. We won the ‘Food for Life served here Supplier Scheme Champion Award’ in 2018 and ‘The Best of Organic Market’ in 2019 for our Beef & Carrot meatballs.”
Rob and Alec Mercer at Packington Farm have established a high welfare free-range pork and poultry farm with a simple philosophy of what’s good for the animals and the land will naturally be good for all those that eat the meat. It’s this simple philosophy that has enabled Packington to rear and produce the most succulent, richly flavoured meat. All of the meat from Packington is free-range and RSPCA assured. Packington are multi award winning. Just in the last few years they have scooped a Compassion In World Farming Good Pig award in 2012, multiple Great Taste Awards over the years including a star for their pork in 2014 and a LEAF (Linking Environment and Farming) award.
We’ve begun sourcing the free-range pork from Packington Farm that goes in our sausages served on a Tuesday in Week 1. Our new Lower Hurst organic beef meat balls are served on the Wednesday of Week 1 in our 3-week menu cycle. If you haven’t tried these delicious higher welfare and more sustainable meats, I suggest you give lunch time a try instead of a packed lunch - you won’t be disappointed!
All the best, Glyn.
Free School Meals Information in other languages (opens as seperate PDF)....
Recipes from the Whitehall Kitchen
We often get asked for recipes we have served to the children and here are a few you can print out. I hope you have fun cooking these dishes at home.
Although we can't share food together as a school, why not do some cooking at home?
Here is a great recipe to start you off and there are more further down the page.
Keep on cooking!
The Soil Association and Pukka Herbs have been supporting us and championing us for the last year.
to see the profile on the Pukka Herb website.
Below shows the dinners which are on offer on a 3 week rolling programme.
The cost of school dinners is £2.30 per day, which is £11.50 per week from September 2019. Dinner money should be handed in to your child’s class teacher on a Monday morning for the week or on the morning of the day your child wishes to stay for lunch. All monies must be in a sealed envelope with your child’s name/class and the days they are staying in for lunch. Any change will be returned to your child’s class the following morning.