Feeding Adventurous Spirits

Archery, climbing, canoeing, orienteering, kayaking are just some of the activities on offer at children’s residential adventure camps throughout the country. Schools work with adventure camps to provide programmes to help children develop confidence, teamwork and practical skills. Catering at these camps requires a flexible menu of nutritious food to keep children active throughout the day, providing meals for high volumes while accommodating dietary needs and preferences.

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.”