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.

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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.

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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.”

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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

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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/

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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.

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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.”

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One of the giants of the British restaurant industry, Brian Turner has truly earned his status as a legend. From helping out at his dad’s transport café after World War II, he went on to work and lead in some of the UK’s most exclusive kitchens, won a Michelin star and played a key role in the mighty Ready Steady Cook. He has also enjoyed roles as President of Royal Academy of Culinary Arts and President of the UK’s team for the Bocuse d’Or. A vital ambassador and former Chairman of the Springboard FutureChef competition, we caught up with Brian ahead of this year’s final in March.

Tell us about your first memories of food growing up

My dad owned a transport café, and as the eldest of four children, I was sent to work with him from about the age of eight, probably to get one child out of the house! I still remember the smell of bacon and tomatoes sizzling on the grill. One of my fondest memories is from Sunday lunches at home, Dad would slice the end off the roast beef and give me a little taste. First without salt, then with. The difference was amazing. It taught me, even then, the power of seasoning, a simple but vital lesson I’ve never forgotten.

What do you think would have become of you if you hadn’t become a chef?

I loved playing in the Salvation Army band when I was younger, though I doubt I’d have made a living as a musician. I used to fancy myself as a bit of a spy too, I was a huge James Bond fan. So perhaps a chef with a licence to grill, rather than kill!

How did you get into the industry?

When I was 17, I moved to London to work at Simpson’s in the Strand, where I met my late, great friend Richard Shepherd CBE, who went on to fame at Langan’s. From there, I joined The Savoy, then Claridge’s, before heading to Lausanne in Switzerland to further my training. Eventually, I came back to London and started to make my own mark.

Who were your key mentors during your career?

Miss Bibby, my schoolteacher, was the first to set me on my way. Later, chefs like Richard Shepherd CBE and the teams I worked with at The Savoy and Claridge’s had a huge influence. Eric Scammon, sauce cook at the Savoy Grill is still an inspiration today. I learned from everyone around me, good mentors make you think differently, push you harder, and remind you that standards matter.

What do you consider your greatest achievements in your career?

Owning my own restaurant on Walton Street, London for 16 years is something I’ll always be proud of. It was a special chapter in my life. And, of course, being awarded a CBE for services to the industry, that was a great honour, not just for me but for everyone who’s worked alongside me over the years.

How has the hospitality industry changed for the better and for the worse?

For the better, I think there’s far more creativity, diversity, and opportunity than when I started. The talent coming through now is incredible, and there’s a real pride in food and the industry that maybe didn’t exist 40 or 50 years ago.

For the worse, I’d say the industry has become tougher in lots of ways, the pressures are greater, the margins tighter, and the work-life balance still a big challenge. But the spirit of hospitality remains, and that’s what keeps it alive.

Are you still in the kitchen as much as you’d like?

Sadly not. I suffered a stroke in 2022, and that’s affected how much I can physically do in the kitchen. But my passion for food hasn’t dimmed one bit. I still love talking about it, thinking about it, and of course, eating it!

How would you describe your cooking style, and did it change or evolve during your career?

I’ve always been proud to cook British food, proper, honest cooking using good seasonal ingredients. The heart of it has always been about flavour and simplicity. Good food doesn’t need to be complicated; it just needs to be cooked with care.

Are there any chefs who are exciting you right now?

There’s a new generation of chefs who really give me hope for the future, chefs who combine creativity with a deep respect for ingredients and tradition. It’s fantastic to see so much young talent coming through and carrying the mantle forward through associations and competitions like the Springboard FutureChef competition, the Royal Academy of Culinary Arts, The Roux Scholarship, the Craft Guild of Chefs and many more.

Do you have a favourite dish to cook or one you consider your signature?

Roast stuffed shoulder of lamb. It’s a dish that brings back great memories and represents everything I love about cooking, warmth, generosity, and flavour.

How important is the Springboard FutureChef competition for the hospitality industry?

It’s hugely important. Getting young people involved at an early age, when they have such enthusiasm and teachers who believe in them, really helps them thrive and build confidence. It can spark a genuine love for the industry. You only have to look at the list of alumni to see how this competition benefits participants, it’s amazing how many have gone on to have successful careers in hospitality.

How proud are you to have played an integral part in the competition’s incredible heritage and success?

I couldn’t be prouder. I’ve always championed this competition and believe deeply in what it stands for. I’m absolutely thrilled that the Springboard FutureChef team have created the Brian Turner Taste Award in my name since I stepped down as Chairman, it means a lot to know that my passion for the competition will continue as part of its legacy.

How does it help prepare youngsters for a career as a chef?

It teaches them so much about what life in a professional kitchen is like, working under pressure, in a new environment, with a sense of discipline and focus. The process of practising again and again, refining their dishes, and learning from feedback, all builds skills and enthusiasm that will serve them well if they decide to pursue a career in hospitality.

What are your tips to competitors ahead of the final in March?

Stay calm, enjoy it, it’s meant to be enjoyable too! Taste, taste, and taste again. Trust yourself and remember how far you’ve already come.

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In your experience, what’s the single most overlooked skill that separates a good chef from a great one and why?

A good chef can always cook with flair and imagination and can turn ingredients into good and well executed dishes; a great chef can turn ingredients into technically creative and showstopping dishes with elevated flavours using a range of tried and tested methods.

What techniques do you think chefs in the UK should be paying more attention to right now and what new cooking techniques or skills are you seeing more of in hospitality?

Chefs in the UK would benefit from concentrating where possible on zero waste cooking, and creative usage of trimmings into stocks sauces and garnishes. This is very much appreciated by eco-conscious diners. Fermentation and preservation, the ability to make our food last longer so we are less reliant on importing foodstuffs from overseas is important.

What core principles or habits should junior chefs instill early on?

Junior chefs should focus on building strong fundamentals: discipline, consistency, respect for ingredients, and a willingness to learn. These habits will form the start of a successful culinary career and separate those who simply cook as a job, into those who grow into kitchen and restaurant leaders.

What advice would you give to chefs who want to push their craft further are there any accessible educational institutes you would recommend?

Never stop learning, even seasoned chefs benefit from refresher courses in fundamentals like sauces, butchery, and pastry. Travel through food – Explore cuisines outside your comfort zone; global influences are shaping modern dining. Take advice from a mentor, working under a master chef, or joining professional networks accelerates growth.

Many chefs talk about “developing their palate.” How do you train your own palate and keep it sharp?
Focus on the five basic tastes (sweet, sour, salty, bitter, umami). Ask yourself: What’s dominant? What’s missing? How do the flavours evolve? Chefs often taste components separately before combining them.

Undertake blind tasting exercises, cover labels or have someone prepare small samples of spices, herbs, wines, or sauces. Identifying them without visual cues strengthens memory and sensory recall. Smell is a huge part of taste. Practise identifying aromas in spices, teas, wines, or even fresh herbs.

What do you think deserves a bigger place in professional kitchens?

Beyond fermentation, curing, and ageing, traditional methods like smoking, drying, dehydration, pickling, and confit, deserve a bigger place in professional kitchens. These techniques not only preserve food but also unlock unique flavours, textures, and sustainable practices that modern diners increasingly value. They can also help with heritage-driven dining trends.

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Nathan Scarlett, Russ Ball, Alex Moody and Steven Cross, all winners of the Jamie Oliver Good School Food Awards, dished up a series of bites, from chipotle bean tacos with guacamole and pink pickled onions, and slow cooked beef shin ragu with potato gnocchi, to barbecue jerk chicken with dumplings. While adapted for eating canapé style for the event, these are all meals served in the chefs’ own schools.
Nathan Scarlett and Russ Ball both came into their work in schools via Chefs in Schools, a charity that trains chefs to transform food, food culture, and food education in schools.

Dame Prue Leith, patron at Chefs in Schools said: “It’s wonderful to see the Prime Minister recognising that school food matters. What children eat at school shapes not just their health, but how they learn, behave and grow. For years, many of us have been arguing that good food should be at the centre of education, not an afterthought. If this signals a genuine commitment to improving the quality and reach of school meals, it could transform the lives of millions of children.”

Government commitment to school food

The Downing Street event heralded the Government’s renewed commitment to improving school food. As well as extending free school meals to all pupils whose households receive Universal Credit from the start of the 2026 academic year and rolling out an early adopter scheme for free universal breakfast clubs, the Government is currently undertaking its first review of the School Food Standards in over a decade.

During the event, Sir Keir Starmer spoke about the importance of partnership working between government and different sectors, highlighting food in schools as a key focus and dispelling the notion that children favour processed, low-quality food.

Interviewed by Dr Amir Khan for ITV’s Lorraine Show, the Prime Minister said:“ There is this myth that you can’t get your kids to eat good, healthy, nutritious food that’s often thrown at those doing school meals,” he said, “but that is not true. You can do it. It’s much better food, the kids like it and that is what we’ve got to do across the country.”

For the chefs, it was a chance to show the Prime Minister what’s possible when the new School Food Standards are met — and exceeded. “We’re not just talking theory,” said Nathan Scarlett. “The PM tasted exactly what children are eating in our schools. This is what the new standards can look like in practice, and it’s vital they see it, taste it and understand it firsthand.”

Chefs in Schools: Transforming school food and food education

Chefs in Schools is a national charity that provides practical guidance, onsite transformation programmes, and online training for school kitchen teams, while campaigning for lasting improvements to school food nationwide.

Nathan Scarlett, and Russ Ball, both made the move to working in schools through the charity. Both chefs are passionate about the impact of school food on young people’s long and short-term life outcomes. “Without good school meals, children can’t concentrate, they can’t learn,” said Nathan. “Investing in good school food is investing in children’s health, wellbeing, and ability to thrive.”

“For too long, being a school chef has been an undervalued career. Yet it is school chefs who not only provide our children with nutrition, but spark their imaginations and teach pupils lifelong lessons about food,” said Naomi Duncan, Chief Executive of Chefs in Schools. “To see school chefs showing off their skills in Downing Street, recognised by the Prime Minister and showcasing the breadth and depth of talent in school kitchens is a very special moment. Today, Government and the public can see firsthand the creativity and care in school kitchens, and can get a sense of how school food like this could transform children’s health, wellbeing, and learning nationally.”

Nathan’s journey: From foster care to Downing Street

Nathan’s story is a particularly striking example of how food can change lives. Growing up in multiple foster homes in South London, Nathan’s childhood was challenging at times, but through home economics lessons he discovered a passion for cooking. “Food became a constant for me — the one thing I could rely on. I could throw myself into it completely, no matter what was happening around me.”

Volunteering in kitchens from age 15, including Michelin-starred restaurant Chez Bruce, Nathan honed the skills that now define his work at Henry Cavendish Primary — where he leads workshops, tasting sessions, and serves school meals that inspire, educate, and nourish hundreds of children every day.

Reflecting on the Downing Street invitation, he says: “I couldn’t believe it at first — someone said, ‘They might want you to cook at Number 10.’ I laughed, thinking it was a joke. But it wasn’t! A few days later I had the official invite, and next thing I knew I was there checking out the kitchen. It was an unforgettable moment.”

“The event was a fantastic chance to showcase what we do and prove that great school food is achievable — still within government guidelines and budgets, the only difference being the care and creativity we put in.”

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