Veggie Burger

Sunflower seeds are great in veggie burgers alongside ingredients like lentils, black beans or root vegetables. They add texture, essential fats, a lovely nutty taste and they’re also functional as they help to bind.

Curries

These versatile seeds can be roasted with spices and added to curry dishes. My favourite pairings include sunflower seeds with turmeric, cumin and cayenne pepper.

Pesto

Sunflower seeds can be used as a great alternative for pesto, especially if you are catering for people with nut allergies.

Stuffing Balls

At Christmas, we cater for meat eaters and vegetarian guests, so these are a regular in our house. After creating a base of lentils and herbs, I add toasted sunflower seeds and pine nuts for a nutty, protein crunch.

Cheese, Apple & Sunflower Muffins

Trust me – combining cheese, apple, and sunflower seeds in a nutritious muffin provides a super savoury-sweet breakfast or late morning snack.

Maisie’s Recipe

Find Maisie’s Full Lentil & Herb Stuffing Balls recipe along with a full range of recipe inspiration.

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Cracking the Code on Cost, Choice and Child-friendly Nutrition

At Tops Day Nurseries in Southbourne, Dorset, having a set menu allows the company to purchase in bulk and negotiate better prices with suppliers. Dee Liberty-Spark, catering manager, says “When planning the menu, we offer seasonal products which will be cheaper, but have high nutritional value. The food we provide doesn’t contain any added sugar – all sugars are naturally occurring in food.” Food is prepared from kitchen hubs, which reduces staffing costs and enables larger quantities of products to be purchased. “The menus have a variety of meals including meat free days with protein alternatives such as beans and pulses,” continues Dee. “They are checked by a nutritionist to ensure the dishes are well balanced. We encourage feedback from each nursery to see what meals are popular so we can adapt our menus each season to reduce wastage.”

Keeping abreast of costs is critical, and Dee monitors spending by visiting the kitchen hubs to find ways of decreasing costs without reducing the quality of food. “I will review costs with current suppliers and do comparisons with others to make sure we’re getting the best price. When menu planning, negotiations will be completed to guarantee fixed prices with our suppliers.”

Simple and seasonal is the advice from Luke Nelson-Neil, senior chef and chef trainer at London Early Years Foundation (LEYF). “Cook from scratch as much as possible, use affordable staples such as beans, lentils, eggs, pasta and rice and build menus around balanced meals rather than expensive convenience foods. If a dish is unpopular or creates waste, change it.” His team uses knowledge gained from the Early Years Chef Academy training to make menus appealing to children and recommends meat-free meals to help budgets stretch further. “A lentil and vegetable bolognese or a mild chickpea and sweet potato curry are good examples as they are nutritious and affordable,” he says.

Allergy Awareness

Managing food allergies and intolerances in nurseries is vitally important. Allergy School (www.allergyschool.org.uk), introduced a year ago by the food allergy charity The Natasha Allergy Research Foundation, provides a wide range of resources for nurseries and schools. The resources can be tailored according to requirements, whether it’s helping children to understand food allergies or supporting staff in deepening their knowledge and inclusive practice. They are endorsed by the Department for Education and compatible with the national curriculum to encourage greater awareness and understanding.

Resources include an online self-assessment tool to find out how food allergy-friendly the organisation is and how the safety and wellbeing of students with food allergies can be improved. The “Welcome To Allergy School” film gives invaluable advice for teachers, schools and clubs. This includes information for staff training, off-site trips and how to respond to a food allergy emergency. For children aged three to five, there is a series of films introducing Arlo, a puppet created and brought to life by Sesame Street puppeteer Warrick Brownlow-Pike, who is a friendly armadillo with food allergies.

Jan parnell, director of education, at the natasha allergy research foundation says “staff working in early years settings – nurseries and pre-schools – are increasingly aware of the different issues and levels of support needed to ensure children with food allergies are safe. They include clear communication with parents and carers, supervision at mealtimes and training to avoid cross-contamination and how to respond to an allergic reaction. Through allergy school, Natasha’s Foundation will be supplying early years providers with new resources by the end of the year, which will sit alongside our existing allergy self-assessment reflecting the early years statutory guidance on food and allergies.”

Encouraging Exploration Through Food

It’s important that children are served small portions, so the meal is not overwhelming. At Tops Day Nurseries staff sit down with children at mealtimes to support and encourage them, allowing them to self-serve and having conversations about the food they are eating, making mealtimes a positive experience.

“Food activities or simply talking to children about what they are having for lunch can have an impact on how children view food,” says Luke Neilson-Neil from LEYF. “Make food colourful, familiar and easy to eat. Children respond well to variety in texture, taste and presentation, and they often need repeated exposure to new foods before accepting them.”

At tops day nurseries, kitchen hubs are planning to grow their own herbs on site “so we have fresh herbs to offer in meals as this is a high expenditure from suppliers,” says dee liberty-spark. “some nurseries grow fruit and vegetables which teaches children about the full cycle of planting, nurturing the plant and then being able to eat the produce.”

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“I was blessed to be a young mother so I began working in cafés and pubs out of necessity to ensure there were nappies in the house and food on the table”, Adrienne reminisces. “It was very much learn-on-the-job, but gave me a great foundation in
the kitchen.”

Pivoting to Education

Adrienne pivoted into education in 2000, initially becoming a foodservice assistant at a local primary school before becoming an assistant cook at a school where Turkey Twizzlers were the order of the day.

“The school I moved to was in a dire state and when the head cook left within two weeks of me arriving, I was thrown in at the deep end. It was a huge challenge, but I turned it around completely. This is where my passion for providing the best quality, home-cooked school food really exploded. It was around about the same time that Jamie Oliver kicked off his own school food crusade. He was a massive inspiration and I really believe he was instrumental in the improvements we now see and take for granted.”

After this impressive turnaround, Adrienne went on to become catering manager for a small group of schools before joining Robert Clack in 2020, where she formed a mercurial working partnership with former colleague and close friend Wendy Honey. Situated in Dagenham, Robert Clack is the biggest school in the UK. Adrienne, Wendy and her team are responsible for feeding 3,300 pupils aged from four to 18 across three different sites. 

Country Range Ingredient Portfolio

“We serve around 2,500 meals a day including breakfasts, snacks at first break, lunch and after school clubs. We have three catering managers and around 35 team members. We try to tempt the students with new dishes and they’re definitely not scared of global flavours. We ran bao buns on the menu recently and they went down a storm.”

“We cook as much from scratch as possible and my key role is the development of the menus, which is something I will continue to do in a part-time capacity. We have a lot of the classics and healthy options, but we do mix things up. We have a roast dinner
every Thursday, which is a special treat
for the kids.”

“We use a wide range of products from the Country Range portfolio including Sweet Chilli Sauce, Cocoa, Chopped Tomatoes, Long Grain Rice, Mild Cheddar, Part-Baked Baguettes and Cooking and Baking margarine, which is simply the best. The quality is top notch and the whole range provides great value, especially considering the budget constraints we have to work to.”

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Love British Food founder, Alexia Robinson urges everyone in the industry from chefs and hospitality operators to retailers, brands and producers to get involved this year and help build on the initiative’s previous achievements.  “Over 25 years we’ve built a dynamic community who share our commitment to forge connections across the supply chain by sourcing, serving and selling British produce. Throughout 2026 we are continuing our mission to inspire, enable, and support the industry to Love British Food. “This year presents an exciting commercial opportunity for businesses to engage and champion British food to consumers. We have a formidable story and one with a proven track record of significantly increasing sales through British Food Fortnight promotional activity across menus and in-store. “Through sampling, meet-the-producer events and special offers, businesses can directly benefit from tapping into consumers’ recognition of British foods quality and taste. Together we can drive real change and increase awareness of the diverse and delicious food and drink that Britain has to offer.  It’s time to think big and capitalise on Love British Food’s rich heritage during this landmark anniversary.” David Scott, Director of Corporate Affairs at Morrisons, official retail partner of Love British Food, says: “Love British Food does a fantastic job championing the diverse and delicious food Britain produces, and we are incredibly proud to be their official retail partner.  “Their work over the last 25 years has had a deeply positive impact on both producers and consumers by putting homegrown quality front and centre. We are absolutely thrilled to celebrate this 25th-anniversary milestone with the team and look forward to an exciting, momentum-filled year ahead!”  

James Armitage, Marketing Director at Fresh Direct, Comments

James Armitage, Marketing Director at Fresh Direct, a leading supplier of fresh produce to the foodservice industry, says: “At Fresh Direct, championing British produce has always been at the heart of what we do, and our longstanding relationship with Love British Food reflects that shared commitment. As Love British Food celebrates its 25th anniversary, it’s inspiring to see just how far the movement has come in bringing the food supply chain together – from farmers and growers, through to chefs, caterers and consumers.“While our commitment to British runs year-round, British Food Fortnight gives us a moment in time to shine the spotlight on the quality, diversity and sustainability of food produced right here in the UK. It gives us an opportunity to celebrate the people behind British food and to reinforce why supporting local sourcing matters not just for provenance and freshness, but for resilience, livelihoods and the future of our industry. We’re proud to continue working alongside Love British Food as part of that journey.”  

Alexia adds: “We’ve created a robust movement, unique in being embraced by both industry and communities. We are the leading established promotion of British food in retail and hospitality.  And we connect directly with people across the country through British Food Fortnight, the national food celebration. This 25^th year is all about scaling the impact and providing practical routes to attracting new customers and enhancing sales through a shared call to action: ‘Make British produce your first choice.’ I encourage you to join us.” Further advice for retailers looking to take part can be found on the Love British Food website and Further advice for pubs, restaurants and food service can be found here: advice-for-pubs-restaurants-food-service

A key moment in the campaign will be Love British Food’s attendance at the Royal Three Counties Show in Malvern on Friday 12 June 2026, where sponsors and industry partners will be brought together to experience one of the UK’s flagship rural events, and discover the beating heart of British farming and food.  

Love British food change-makers

Continuing to grow the cohort of 214 Love British food change-makers, this year’s on-farm training day takes place at Madresfield Estate on 9 September. This ongoing programme enables industry professionals across the country to make changes to sustainable British sourcing.  A special silver jubilee edition of British Food Fortnight culminates in two National Harvest Services. Farmers will be thanked at Nantwich Cathedral. While a Harvest by the Sea in Devon will rejoice in our fishermen. Alexia Robinson will also be spreading the Love British Food message at important events such as Future Countryside at Raby Castle, Land Alive at Bath & West Showground in the autumn.  Activity is supported by a new procurement special series, Inside Britain’s sourcing story, highlights how sourcing decisions can strengthen domestic supply chains at scale, and showcases insights from public sector caterers in care homes, education, and the NHS. Back by popular demand, the  Get Seasonal podcast returns for a second series. Made by chefs for chefs, four seasonally focused episodes highlight the importance of supporting British producers within the food service and hospitality industries whilst promoting sustainable, British-sourced produce and creative ways to use it.    

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Breakfast is a missed opportunity for achieving our five-a-day

When it comes to breakfast, many of the UK are creatures of habit, reaching for the same options on a daily basis. Toast, porridge and cereal dominate the nation’s mornings – eaten by 2 out of 3 people every day – which is not surprising given the breakfast cereal market alone is worth approximately £3bn a year. In comparison, fruit only makes it into 6% of breakfasts while vegetables and beans feature rarely. A Veg Power survey also revealed that breakfast is very often overlooked as a meal opportunity to add veg to, with 73% of people surveyed rarely or never eating vegetables for breakfast. These findings together suggest that breakfast is a missed opportunity for achieving our five-a-day target.

Breakfast in Color isn’t about overhauling the morning routine, it’s about making space for something a little brighter. In its first year, the campaign focuses on the weekend, when time is on our side and breakfast can be something to linger over rather than rush through. The aim is to bring families together around simple, colorful dishes that are as enjoyable to make as they are to eat. The campaign will showcase a range of colorful, achievable dishes, from veg-packed omelettes and huevos rancheros to bean burritos, pancakes, yoghurt and fruit bowls, and veg on toast – each with simple recipes designed to inspire families to recreate them at home.

Dan Parker, Chief Executive, Veg Power, Commented

Dan Parker, Chief Executive, Veg Power, said; “We believe that breakfast is a huge opportunity for growth for fruit, veg and beans, while improving the nation’s diet due to their vitamins, minerals and fibre content. Too many of us are starting the day with something quick, beige and forgettable, when it could so easily be something fresher, more nourishing and a lot more colourful. Weekends are the perfect moment to slow down, get the family around the table and actually enjoy it, and when that becomes a habit, that’s when real change happens. After all, breakfast is better when it’s in colour.”

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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.

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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.

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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.”

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