Over the years, conversations around the impact of food on students have widened to include not just physical, but emotional health too. Across schools, colleges and universities, caterers are being recognised as key contributors to student wellbeing, shaping not only how they eat, but how they feel, focus and engage throughout the day.

The link between diet and mental wellbeing is well established. Regular meals help stabilise energy levels. Nutrients such as omega-3, iron and B vitamins support brain function and mood. But the role of catering goes further than nutrition alone. Food offers structure, familiarity and moments of pause in what can otherwise be a demanding day.

For younger pupils, routine is particularly important. Structured breakfast provision has shown clear benefits. Caterers working with the Magic Breakfast programme report calmer starts to the day and improved readiness to learn. Pupils arrive settled, and teachers often see fewer mid-morning dips in energy and concentration following a healthy breakfast.

As students move into secondary education and beyond, the pressures change, but the need for supportive food environments remains. College and university caterers are increasingly focused on offering flexible, balanced options that suit varied schedules, while still encouraging healthy habits. Grab-and-go formats, extended service times and all-day dining spaces help ensure students can access proper meals, not just snacks between lectures.

Building Menus that Support Well-being

Initially championed by Jamie Oliver, and progressed since by numerous parent groups and charities, there has been a steady move away from heavily processed foods such as frozen pizza, chicken nuggets and turkey twizzlers. Today’s school caterers include freshly prepared dishes on their menus, built on whole ingredients to support both physical health and a more positive future relationship with food.

The challenge is to strike a balance between health and appeal. Dishes need to be recognisable and comforting, while still offering variety and nutritional value. One effective approach is to take well-loved formats and enhance them. A pasta bake can include additional vegetables and wholegrain options, or a curry can introduce pulses alongside lean proteins.

Schools such as The Froebelian, achieves this balance by garnering support from the community who work alongside caterers, helping with food preparation and sourcing local ingredients. “We work hard to ensure that Froebelian remains a place where children flourish academically, emotionally and physically,” says Rachel Swinney, director of marketing, The Froebelian School. “Our children have enjoyed home-made, freshly prepared, UPF-free fish goujons and delicious flapjacks with flaxseeds, cooked from scratch by our incredible kitchen team.”

Presentation also matters. Colour, texture and layout influence whether students engage with a dish. Bright salads that feature raw vegetables and fruit, build-your-own grain bowls, Poké bowls and street food-inspired counters often perform well because they give a sense of choice and control.

Encouraging Participation and Curiosity

Getting students involved in food decisions can significantly improve uptake of new ingredients and healthy dishes. Across all education settings, caterers are finding value in creating opportunities for participation. Food councils and tasting sessions or pop-up menu trials encourage students to share feedback and feel part of the process.

In primary schools, this might mean simple tasting tables or voting for new dishes. In colleges and universities, it can extend to themed menus, cultural food events or collaborations with student groups. These initiatives do more than boost engagement, they help build confidence and curiosity around food.

Introducing new ingredients works best when it feels low pressure. For example, adding lentils into a classic bolognese or offering sweet potato wedges alongside traditional chips. Repeated exposure, rather than one-off attempts, is key to building lasting habits.
Cooking and food education activities also play a role. When students understand where ingredients come from and how dishes are made, they are more likely to try new options. This connection between knowledge and behaviour is particularly strong in younger age groups but remains relevant across all stages of education.

Dining is a Multi-Sensory Experience

Food quality alone is not enough to support wellbeing. The environment in which it is served has a direct impact on how students experience their meals.

Busy, noisy dining halls with long queues can create stress, particularly for younger pupils or those with additional needs. In response, many schools have introduced staggered lunchtimes, improved layouts and clearer queuing systems. In Wales, trials of longer lunch periods combined with upgraded dining spaces have led to improved behaviour and more positive social interaction.

For students with sensory sensitivities, flexibility is essential. Some caterers now offer quieter dining areas or adapt how dishes are presented. Deconstructed meals, where components are served separately, can help reduce anxiety around unfamiliar textures or mixed foods. These adjustments create a more inclusive dining experience and reduce food waste linked to refusal.

At college and university level, the focus often shifts towards creating comfortable, social spaces where students can relax and recharge. Informal seating, natural light and café-style atmospheres encourage longer dwell times and more mindful eating.

Hydration & Energy Balance

Hydration is often overlooked but plays a vital role in wellbeing. Even mild dehydration can affect concentration, mood and cognitive performance. Refill stations, clearly visible water points and the inclusion of high-water-content foods such as fruit and soups all help increase intake.

Meals that combine protein, fibre and healthy fats go hand-in-glove with hydration to help sustain focus throughout the day. Salmon with lentils or roasted vegetables, quinoa-packed chicken salad or tofu stir-fries all combine nutrient-dense ingredients that can support students during exam periods or long study sessions.

No matter the age of student, the role of education catering is not an easy one. Patience, planning, engagement and creativity are needed to ensure food is a steady, positive influence throughout a student’s day, from the first breakfast bite to the last coffee on campus. When you get the formula right, it not only supports students’ well-being, but it can also become one of your institution’s greatest selling-points.

More Advice & Inspiration

Find more advice and inspiration around foodservice trends and menu inspiration.

The post The Feel-Good Factor appeared first on Stir it up Magazine.

A campus-wide reusable cup system, a community fridge scheme, local sourcing, healthy menus and a food waste campaign are some of the initiatives operating within the University of Manchester’s catering service. Their dedication has resulted in the university achieving the highest accreditation in the Food Made Good Standard Awards from the Sustainable Restaurant Association (SRA).

Sustainability at the Heart of Campus Catering

The three-star rating is applied across the university’s catering service, including the Unicafe outlets, Food in Residence (food served in halls of residence) and HospitalityOnCampus, which provides event and dining catering services across the university estate.

Laura Blandy, Head of Hospitality and Events Marketing from The University of Manchester, says “Sustainability sits at the core of everything we do and every decision we make. It isn’t an afterthought, but ingrained in our business practices, and the award is testament to that. It is an incredible achievement and gives us guidance on how to move forward and evolve.”

Her advice to other universities is to set up a sustainability working group with cross-departmental meetings. “Universities are huge organisations and often great work is done in teams or departments in isolation. A sustainability working group ensures everything is joined up and is as cohesive as possible,” says Laura.

Instigating regular two-way communication and engagement with students and staff on sustainable food and drink is also important for students to understand what the university stands for and supports. One of the ways the university does this is by appointing sustainability ambassadors – encouraging students to advocate for other students. There’s also an annual Sustainability Fair which showcases suppliers and their sustainability credentials. “It’s a great way for students and staff to have detailed conversations directly with our suppliers,” Laura says. “We also carry out surveys to see what matters most to staff and students.”

How Manchester’s Reusable Cup Scheme Became a City-Wide Success

One of the most successful initiatives is the Bee Cup, a reusable cup scheme that encourages students to borrow reusable cups via the Vytal app, returning them to participating cafés to be washed and reused. The scheme has been so successful it has been adopted by Manchester Metropolitan University, the University of Salford and Manchester Central Library. “We hope it will become a city-wide initiative and a blueprint for other universities and cities,” says Laura. The team are now introducing the Bee Bowl for takeaway food.

Further reducing waste is the university’s community fridge scheme. Surplus food is collected daily from Unicafe outlets and put into a community fridge in the Students’ Union, available for free to all students.

The catering team are keen to use local suppliers where possible, and there are between 250 and 400 catering staff (depending on the time of year), who attend sustainability training. This includes the “Guardians of Grub: Becoming A Champion” learning programme that trains staff on how to reduce food waste safely. They also support the No Time To Waste campaign, which aims to reduce waste and promote sustainable behaviour across the campus via a rewards platform. Students and staff can log actions such as recycling, eating plant-based meals, shopping second-hand, or attending wellbeing events, resulting in points that can be exchanged for prizes.

More advice and inspiration

Find more advice and inspiration around foodservice trends and menu inspiration.

The post A Real Buzz on Campus appeared first on Stir it up Magazine.

Inside PGL Beyond’s Award-Winning Camps

PGL Beyond runs several adventure camps across the UK and recently won the School Travel Awards Best Residential Experience, which is voted for by teachers. Tracey McCormick, Head of Catering, PGL Beyond, says “We’re conscious that for many, this could be the first time staying away from home so it’s important to make sure everyone is comfortable with the food options.”

Their menus consist of children’s favourites such as home-made lasagne, but is supplemented at lunch and dinner with a 17-item self-serve salad bar combining basic salad items with a variety of options such as noodles, pasta, grains and cold meat dishes. Tracey says “It’s an opportunity for our catering teams to re-purpose ingredients safely and reduce food wastage. It’s rewarding to see children trying something new and becoming more confident in their own food choices.”

From Gluten-Free to Fussy Eaters

Last year PGL Beyond achieved Coeliac UK’s Gluten Free Accreditation as recognition for its strict standards, staff training and safe gluten free food preparation. Tracey says “Catering for guests with dietary needs is a huge part of what we do. Party leaders complete dietary information forms in advance of their visit, so we are well prepared. At the centres, allergen information is available via a matrix and on product labels at self-serve counters. ‘Ask About Allergens’ stickers are displayed on the glass of serving counters and matching badges are worn by catering staff during service which prompts students to ask about allergens every time they dine.”

The company offer a “Fussy Eater Guarantee” ensuring that no child ever goes hungry. Tracey explains “If the menu doesn’t suit some children, we provide alternatives. We often find children tend to try new things at PGL that they wouldn’t normally eat at home.”

During the peak season, Active Learning Centres cater for up to 600 people a day. Simon Caple, head of catering and facilities says; “A hot breakfast is a must, as well as healthy snacks in the afternoon such as flapjacks, trail mix or popcorn to keep everyone energised throughout the day.”

Wood-fired pizzas are the most popular item “because the students choose the topping and watch us cook it for them. We always encourage children to try new foods and often find they enjoy experiencing food they may not have tried before. Our go-to dish is old-fashioned cheese on pasta – it rarely fails to please.”

Supporting Success in Education Catering

Get the latest School and Education Catering News, along with helpful tips to support positive behaviour and student achievement.

The post Feeding Adventurous Spirits appeared first on Stir it up Magazine.

CRuNCH, a charity which launched only two years ago, aims to tackle the rapid decline in cooking skills and food confidence among teenagers. The charity works with secondary schools by teaching students how to cook five simple, healthy meals before they leave home. The Cook 5 programme is fully funded and is built around five core dishes, five essential nutrition messages and is taught at the school once a week over five weeks.

Kate Percy, founder and CEO, says

Kate Percy, founder and CEO, says “Young people were leaving home without the ability to cook even a handful of simple, healthy meals. Food education has been squeezed in schools, and less cooking is happening at home. Teenagers are growing up surrounded by ultra-processed convenience food. When teenagers are taught to cook, they not only learn about food, but also discover independence and confidence.”

Recipes range from how to cook eggs, healthy pancakes, soups, stir fries, rice and pasta to classic burgers, ragus, koftas, falafals, vegetarian curries, dahls, pad Thai noodles and fajitas. The recipes are flexible, affordable and can be adapted for different cultures, diets and school facilities. Each course ends with a celebration where parents and carers join their children in the kitchen, strengthening links between school and home. “The classes are different to school cookery lessons. Music may be playing in the background, students are actively involved and encouraged to experiment – they love playing around with spices!” says Katie.

As a result of these cooking courses, schools report improved engagement and pride among students. “We’ve seen children who were shy or disengaged in school light up in the kitchen and take that positivity back into their homes and classrooms,” says Kate.

Jeanine Preece, Associate Assistant Principal at CLF Post 16, an education centre in Bristol for 16 to 19 year-olds, says: “Many of our students had never cooked before, but by week five they were cooking for their families. The change in their confidence has been amazing to see.”

Designed to Scale Nationally

Currently, The CRuNCH Charity operates in Bristol, North Somerset and South Gloucestershire, but the model is designed to scale nationally. Kate says “If a school in Birmingham or elsewhere is interested,
we can support them through resources, training and partnerships, even if direct delivery is not immediately possible.” The charity collaborates with local authorities and other charities working in this field such as Chefs in Schools. Its goal is to make Bristol the UK’s first ‘Cook5 City’, where every teenager leaves school able to cook five healthy meals.

Elsewhere in the country, the Prept Foundation is working with primary and secondary schools to deliver immersive cooking experiences in the classroom. Through the Royal Academy of Culinary Arts’ Adopt a School programme, Prept teaches primary school children in Sussex and beyond a variety of topics including; identifying different fruits and vegetables, where different varieties come from, bread-making, how to set a table, and undertake role-play activities set within “a restaurant”. The four one-hour sessions are taught in schools – no special equipment is required to participate.

For secondary schools, the course is designed for Years 7 to 11 and is tailored to each school’s facilities. Students learn from professional chefs affiliated with the charity, who teach them vital cooking skills and inspire them with the possibility of a career in hospitality.

Supporting Success in Education Catering

Get the latest School and Education Catering News, along with helpful tips to support positive behaviour and student achievement.

The post The Power of Five appeared first on Stir it up Magazine.

After bursting onto the food scene as a teenager when winning the Springboard FutureChef, it was clear to all that young chef Ruth Hansom was always going to succeed. Starting out at Boundary in Shoreditch, she then undertook a three-year apprenticeship at The Ritz, under the mighty executive chef John Williams MBE. Following a couple more competition wins and a number of stages, Ruth headed up the Luton Hoo Hotel, Pomona and The Princess of Shoreditch before moving back to the family patch in Bedale near Darlington to open her own restaurant, Hansom. We caught up with Ruth to discuss where it all began and her route to the top.

Do you still grow veg?

The patch is still at my parents’ house, but I just don’t have the time at present to grow my own. It’s definitely something I would like to do more of in the future. We work closely with a kitchen garden over the road so I’m often over there picking things.  

How did your passion for cookery develop?

It really was the Springboard FutureChef competition that was the turning point in my life. I always wanted to be a doctor and loved maths and science. I was also doing food technology as an option and the teacher recommended that I enter the competition. I have always been competitive and enjoyed extracurricular activities at school, so I actually ended up competing three times. Making the national final was really the moment when the doctor dream disappeared and a culinary future took its place. Before the competition, I had never really been to London so just being in the capital made a huge impression on me – the culture, the vibe, the eating scene. After winning, I had chefs giving me their cards and saying, ‘if you come to London and need work, call me.’ It was unreal. I realised I could literally jump right into this career, earn and learn at the same time. I was only 16 but I knew what I wanted so I found a flat on Gumtree, enrolled at Westminster Kingsway College and headed down
to the bright lights of London. 

Before FutureChef, what was your view of a career as a chef?

I didn’t really know the career path of a chef. Until you have a taste of the industry, you just think being a chef is something you fall into or the plan B. Going to FutureChef and seeing the people who make up the industry and how respected they are – seeing how much there is to learn to be the best and all the competitions and different career paths within the industry – it energised me and made me see being a chef as a career and lifelong passion, not just a job.

Why did you keep going back?

I loved my three years competing and was never going to give up until I won. The first round was at the school, so that’s not too scary, but then you’re competing regionally and then the final so the pressure and nerves crank up.

Why are competitions so valuable?

They are brilliant for building confidence and skillset. Each competition will have a different brief, so it pushes you to develop, improve and ultimately grow. In the day-to-day job, there can often be a lot of repetition, so competitions give you a break from that. As a young chef, you’re always cooking other chefs’ dishes when you’re learning your trade, so competitions give you a chance to be imaginative and test your skills and menu creativity. You also make some great friends. Being in London on my own, building a network of friends and contacts was even more important. The competition is so valuable in that regard. I still speak regularly to people I first met at the competition 15 odd years ago. 

Tell us about the restaurant and its ethos?

We’re nearly two years old now which has flown by. With the conditions in hospitality as they are, it’s certainly not been easy, and I was probably a bit naïve but you have to take risks. The first three months were so challenging – just the shift from the Head Chef role to Business Operator. My husband and I didn’t want to go down the backer route, so we have done – and still do – everything ourselves. I still take the reservations, I’m the only chef in the kitchen and my husband is our taxi service – dropping guests home. It’s a nice way to have that early contact with our guests. I can ask about any special occasions, and it makes the visit more personal.

Is it just you doing all the cooking?

Yes, it’s just me and it does have its challenges. I do have a friend who runs an event business who does help out here and there. We met on the Great British Menu and she is a fantastic collaborator. It works for both of us as she can use our kitchen for prepping so it’s win-win.

It’s also why I concentrate on a tasting menu. Guests don’t have to choose anything and they know exactly what they are going to get – the best seasonal produce from the Yorkshire area and dishes created and plated by my own hand. The tasting menu means we can be ultra prepared for service and know exactly what we need to cater for and any dietary requirements. With à la carte, you often over prep and waste time really. On my own, that’s not something I can afford to do. 

Find out more

For more information or to book, visit The Hansom Restaurant website.

Education Catering News

Keep up to date with the latest news, advice and inspiration for caterers working across education in nurseries, schools, colleges and universities.

The post Bursting onto the Food Scene: Ruth Hansom appeared first on Stir it up Magazine.

Olivia Bailey, Minister for Early Education, visited Woodmansterne School in Streatham on World Book Day to meet the school’s kitchen team and learn how high-quality meals are produced for pupils each day. Executive Headteacher Samantha Palin provided a memorable welcome dress as Gandalf the wizard for the occasion.

Working with Chefs In Schools

The school works with the charity Chefs in Schools, which supports schools to embed a whole school approach to food, with professional chefs cooking fresh meals from scratch. Founded in 2018, Chefs in Schools supports schools across England and Wales with hands-on kitchen training and whole-school food culture programmes designed to help chefs serve nutritious meals children genuinely enjoy.

Head Chef Jacob Taylo said “seeing our pupils enjoy fresh, scratch-cooked meals every day is incredibly rewarding. At Woodmansterne, we don’t just feed children, we aim to inspire them, showing that school food can be exciting, nutritious and a central part of school life.”

During the visit, Bailey toured the school kitchen, speaking with chefs about menu development, ingredient sourcing and the practical challenges of delivering nutritious meals within tight school budgets. The kitchen team also discussed how they adapt dishes to support pupils with special educational needs and disabilities, ensuring every child can access nutritious meals.

Olivia Bailey, Minister for Early Education said:

“This government has a clear mission to give every child the best start in life and create the healthiest generation of children in our history. It was brilliant to see the impact of the work happening at Woodmansterne with Chefs in Schools to serve healthy meals while inspiring children to take an interest in food and nutrition. We have a vision to see this best practice across the board, which is why we are rolling out free breakfast clubs and will be updating our school food standards to deliver high quality, healthy food in every school.”

Naomi Duncan, Chief Executive of Chefs in Schools, said the visit highlighted the important role of professional kitchen skills in transforming school food. “It was a pleasure to show the Minister the skills and creativity of the school chefs at Woodmansterne, who produce fantastic meals for children every day. When schools commit to training up and supporting kitchens teams, the difference in quality and culture is clear.”

Stir it up Magazine Supporting Success in Education Catering

Get the latest School and Education Catering News, along with helpful tips to support positive behaviour and student achievement.

The post Minister Sees Scratch-cooked School Food In Action appeared first on Stir it up Magazine.

The graduation will be celebrated on 18 February with a ‘School Meal Takeover’ at Abingdon Street Market.

Why Workforce Investment Matters Now

Blackpool’s strategic investment comes at a critical time for child health in the town. According to Blackpool’s Joint Strategic Needs Assessment, childhood obesity rates are significantly higher than national averages, with 26.8% of reception-age children and 42.5% of Year 6 children classified as overweight or obese – among the highest rates in the North West.

Research consistently demonstrates the link between nutrition and educational attainment. By investing in the skills of school catering teams, Blackpool is taking practical action to address both child health outcomes and create an environment where children are properly fuelled to learn.

Investing in Workforce Excellence

Blackpool Council Catering Services made a strategic decision to prioritise professional development for the team who are currently serving 6,000 meals daily across 17 schools.

The School Chef Educator programme builds on participants’ existing knowledge base with advanced culinary techniques, nutritional knowledge, and leadership capabilities – all of which are adapted specifically for school kitchen constraints and budgets.

“Blackpool showed real vision in prioritising this,” says Naomi Duncan, CEO of Chefs in Schools. “You can’t transform school food without investing in the people who prepare it. Blackpool understood that, and now they’re leading the way for the North West.”

The programme emphasises locally-sourced, high quality ingredients and techniques used in professional restaurant kitchens, adapted for the unique environment of school catering. The result isn’t just better food – it’s stronger teams, reduced waste, and chefs who can confidently meet School Food Standards while creating meals children want to eat.

The School Meal Takeover: Celebrating Blackpool’s achievement

The graduation event at Abingdon Street Market on 18 February (9-11am) will showcase exactly what professional development delivers in practice.

Hosted in the Market’s recently refurbished food hall, the event brings together education catering professionals, industry experts, and local authority representatives to celebrate the School Chef Educator graduates, as well as wider Blackpool Council Catering team members who have achieved NVQs in catering.

Attendees will hear from industry leaders about the future of school catering workforce development and taste exactly what Blackpool Catering Services will serve in schools moving forward, with a selection of mouthwatering school food bites.

Cllr Jo Farrell, cabinet member for communities and wellbeing, said: “Children need a variety of things to be able to thrive in school, including good food to fuel their learning. We’ve invested in their wellbeing and the professional development of our wonderful school kitchen teams through this training. Our school catering service already does an excellent job of keeping pupils and teachers well fed and all those who completed the training really embraced the opportunity to increase their skillsets. We’re all excited to try samples of their new menus at the School Meal Takeover event.”

Setting a Regional Example

As the first North West local authority to complete the programme, Blackpool is cementing itself as a leader in school catering excellence. The investment in workforce development addresses a critical sector challenge: how to deliver high-quality, nutritious school meals at scale while working within budget constraints and meeting statutory standards.

The programme’s practical focus on reducing food waste, increasing vegetable uptake, and meeting School Food Standards while working within tight budgets makes it a replicable model for other authorities facing similar operational and health challenges.

Building Long-Term Capacity

The ten newly qualified school chefs will continue their professional development while mentoring colleagues across Blackpool Catering Services’ school kitchens. This creates sustainable capacity building, with trained professionals who can drive continuous improvement and support new team members.

“Every school catering service we work with becomes a beacon for others,” says Nicole Pisani, Co-Founder and Chief Innovation Officer at Chefs in Schools.”Blackpool’s commitment to their workforce will inspire other local authorities across the North West to make similar investments.”

Event Details: Wednesday, 18 February 2026, 9:00am – 11:00am Abingdon Street Market, 16-20 Abingdon Street, Blackpool FY1 1DR

Supporting Success in Education Catering

Get the latest School and Education Catering News, along with helpful tips to support positive behaviour and student achievement.

The post Blackpool Council Sets Benchmark for School Catering Workforce Development in North West appeared first on Stir it up Magazine.

The category descriptions shows which employee won which award for which reason. These awards vary from the best recruitment award, to employee engagement awards and more awards like talent development award.

Getting Involved

To view the categories and criteria please follow the Springboard website.

Enter now by filling in this form which will ask you for your name, business, email and phone number. You will also be asked who you will be nominating if you would like to enter please click on the link: https://form.jotform.com/

The post Entries are Open for The Springboard Awards for Excellence 2026! appeared first on Stir it up Magazine.

The University of Southampton is the first university to receive two AA Restaurant Rosettes for The Blue Room, its fine dining restaurant, which is open to the public. This prestigious accolade is presented to restaurants, which “aim for and achieve higher standards” according to the AA.

For the university, this honour has had a tremendously positive impact. It has not only raised the restaurant’s profile on campus, but also across the region, resulting in a steady stream of new customers.

Felice Foscheri, Associate Director, Catering, Hospitality & Commercial Operations, University of Southampton, says “The biggest impact has been in breaking the stereotype of traditional university catering. The award has helped us demonstrate that university hospitality can be modern and ambitious. Ultimately, it has helped position the University of Southampton as a destination not just for education, but for exceptional hospitality as well.”

Felice attributes this success to staff training and development, as well as quality local produce and seasonal cooking. Chefs are sent for training sessions at Paul Ainsworth’s No. 6 and The Mariners, both in Padstow, as well as several Rosette-standard restaurants nearer the university. “We studied AA feedback from other top establishments to fully understand the expectations and standards required,” adds Felice.

Lewis Huggins, senior sous chef, says

All dishes are prepared from scratch using fresh local ingredients whether it’s from the kitchen garden or suppliers. Lewis Huggins, senior sous chef, says “Quality ingredients are those with provenance, seasonality, and integrity. For us, that means working with local growers, producers and fishermen as well as growing our own fruit, herbs, vegetables and edible flowers in our campus kitchen gardens.” Lewis goes foraging for wild garlic, while other members of the team collect herbs, hedgerow plants and other natural ingredients.

The menu at The Blue Room changes regularly based on what’s available, with details of suppliers included on the menu.

The restaurant is also hired for events such as academic conferences, VIP receptions, private dining for external clients as well as special wine pairing evenings and chef’s table experiences.

The catering team, headed by Kevin Whicher, head chef, comprises a brigade of three experienced chefs and Lewis the senior
sous chef.

Front of house, the restaurant is overseen by a manager and support staff. Across the wider university catering operation, there are 70 staff from retail and hospitality to production kitchens and events. “The Blue Room may have its own dedicated core team, but it is strengthened by an entire catering community working to the same high standard,” says Felice.

Education Catering News

Keep up to date with the latest news, advice and inspiration for caterers working across education in nurseries, schools, colleges and universities.

The post A Recipe for Recognition appeared first on Stir it up Magazine.

Poor Vegetable Consumption

Eat Them To Defeat Them was launched in 2019 to tackle one of the major public health issues in the UK – poor vegetable consumption. 80% of children are not eating enough vegetables and, worryingly, a third of kids are eating less than a portion per day.¹ The campaign was designed to inspire kids to eat more veg in school and to continue that behaviour at home. Evaluation data confirms the campaign is changing children’s eating habits with 82% of parents of children who took part stating they ate more vegetables. 

This year’s campaign, returning in early March, is set to benefit 300,000 pupils from 1,000 schools across the UK bringing the total of children who have experienced this award winning campaign to over 1.8 million from 5,000 primary and special schools. This year’s campaign has been sponsored by Sainsbury’s with additional funding from local authorities, school caterers and local vegetable producers. 

Seven prizes will be awarded in total – one each for gold and silver and five available for bronze. The gold winners will receive £1,000 unrestricted school funding, £500 for catering team and a trophy and certificate. Silver will receive £500 unrestricted school funding, £250 for catering team and a trophy and certificate. The five bronze prizes will each win £100 unrestricted school funding and a certificate. The judges will be looking for schools and catering teams working together; a whole school approach including pupil engagement and leadership involvement delivering Eat Them to Defeat Them across the school and wider community. Examples of this include implementing The Great Veg Vote assembly, lunchtime themes or tasting tables, amazing school decorations, parent and carer communication ideas and any novel and unique ideas used to bring the campaign to life.  

In addition, caterers will be invited to submit their best rice and veg recipe to win a special Tilda Challenge prize. To enter the 2026 Eat Them to Defeat Them Schools Challenge, please visit EatThemToDefeatThem.com from 2 March. 

Commenting on this year’s new challenge, Dan Parker, Chief Executive, Veg Power, said

Commenting on this year’s new challenge, Dan Parker, Chief Executive, Veg Power, said, “We’re really excited to launch our new Eat Them to Defeat Them Schools Challenge this year. Following many successful years of the Caterers’ Challenge, we wanted to evolve this awards programme to reflect the importance of the whole school coming together to implement the campaign. A celebration of schools, pupils and caterers working together to improve children’s diets – we know this will have the greatest impact. Thank you once again to Tilda for its support and we can’t wait to see the entries!”

Annette Coggins, Head of Foodservice at Tilda UK said, “We’re incredibly proud to sponsor the new Eat Them to Defeat Them Schools Challenge for 2026. At Tilda, we believe good food habits start really early and Eat Them To Defeat Them shows how the power of Tilda, schools, caterers and pupils can all work together to make vegetables really exciting and more accessible. By championing a whole school approach and celebrating the creativity of catering teams through the Tilda Rice and Veg challenge we hope to inspire even more children to enjoy healthier, more balanced meals and ultimately eat more VEG.”

Supporting Success in Education Catering

Get the latest School and Education Catering News, along with helpful tips to support positive behaviour and student achievement.

The post New for 2026 – ‘Eat Them To Defeat Them Schools Challenge’  appeared first on Stir it up Magazine.