The chef and broadcaster swapped her usual television duties for the school dining hall at Stanwell Fields CE Primary in Staines, ambushing Head Chef Clare Collier and her unsuspecting catering team.

Far from just posing for photos, Dame Prue rolled up her sleeves to help the team prep and serve a menu of chicken and tomato orzo with Greek salad to hungry pupils, before finishing her shift at the sink.

A Family Team at the Heart of School Food

The secret visit was organised by national charity Chefs in Schools to reward the team, which is a unique family affair. Head Chef Clare works alongside her father, who acts as her kitchen assistant, and both she and colleague Lucy Gunning have children at the school.

The team goes above and beyond every single day, from decorating the dining hall to ensuring every child is well nurtured and has the fresh, nutritious fuel they need to learn.

Dame Prue, a patron of the charity, was so blown away by their dedication that she declared the kitchen a “blueprint” for the rest of the UK. Praising the standard of the food and the staff, she said:

“I thought the atmosphere in the kitchen was terrific. The professionalism was everything. If only we could clone them and put them all over the country.”

Investing in School Kitchen Teams

The school serves a community where 32% of children qualify for free school meals, and Dame Prue noted that the team refuses to reduce down menus for younger palates:
“They’re not compromising and thinking, ‘Well, because it’s children, we won’t put the olives in.’ I watched the children, and at my table, two of them were eating the olives. It’s just so good for them to taste new things.”

Emma Wiltshire, Executive Head Chef for the LDBS Academy Trust which oversees the school, said:
“In a community like Stanwell where children don’t necessarily have exposure to a broad palate at home, really giving them that opportunity at school is so important. You know they’ve eaten well for the day.”

The success at Stanwell Fields comes amid a growing childhood health crisis in the UK, and right in the middle of the biggest expansion of the school meal system in a generation. From this month, the government is expanding free school meal eligibility to all children from households in receipt of Universal Credit, bringing over 500,000 more children into dining halls nationwide.

With a major statutory overhaul of school food standards also taking place, driving a nationwide shift toward nutritious, vegetable-heavy, freshly baked food, experts argue that school dining halls — and the teams that run them — have a vital frontline role to play.

Nicole Pisani, Chief Innovation Officer and Co-founder of Chefs in Schools, said:
“Our children are facing a massive health crisis, caught between food deserts and junk food marketing. But the dining hall is where we can step in. Food is where we make real connections. It’s where healthy development takes place, where we sit together, share stories, and learn to love good ingredients.

“School is that one special place where we can reach every single child, feed them with care, and give them the fuel they need to truly thrive. Stanwell Fields proves that when you put love on the plate and treat kitchen teams like the skilled chefs and food educators they are, this magic can happen anywhere.”

Dame Prue and Chefs in Schools are now using the surprise visit to call on schools nationally to invest in training kitchen staff.

Training and Support for School Kitchen Teams

Schools and anybody interested in school food wanting to get ahead of the September changes can access a comprehensive hub of support and advice at schoolfoodproject.org.uk. For training support for school kitchen teams, head to www.chefsinschools.org.uk.

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2026 evaluation confirms that Growing to Love is fun, easy-to-deliver and curriculum-compliant while supporting vegetable acceptance and learning.

Wednesday 3 September 2026 // Veg Power announced today that over the last four years, 100,000 primary school children across the UK have benefited from its ‘Growing to Love’ campaign. This year, 25,000 children across 387 schools participated, with the post campaign evaluation revealing that the hands-on, curriculum-compliant growing project supports vegetable acceptance and learning, while being fun and easy-to-deliver. Importantly, 100% of participating schools wanted to repeat the experience in 2027 highlighting the growing project’s success.

Other key statistics from the 2026 evaluation involving 89 schools found:
● 100% of teachers said their pupils really enjoyed it
● 98% said the programme was easy to deliver
● 90% of teachers said it helped them to deliver the curriculum
● 77% said their pupils were more willing to eat tomatoes.

Teachers who participated in the campaign were also enthusiastic about the campaign, stating:

“We have found the Veg Power resources to be engaging, easy to use and highly effective in encouraging children to try and enjoy a wider range of vegetables. The campaigns support our school’s commitment to healthy lifestyles and provide excellent links to the curriculum.”

“Thank you for an amazing opportunity for our children. We look forward to participating again next year!”

“Absolutely amazing. The children have loved everything from planting to completing the sticker charts! Fantastic resources.”

From Planting Tomato Plants to Tasting the Results

#GrowingtoLove started in the summer term with pupils taking ownership and responsibility for growing their own tomato plants, looking after them at home during the school holidays and are set to enjoy ripe, delicious tomatoes anytime soon. As with previous years, the campaign was supported by a range of experts including TV and radio presenter, Sam Nixon and former Blue Peter Gardener, Chris Collins. Veg Power’s ongoing collaboration with Aardman Animation, saw Shaun the Sheep also featuring in the campaign.

Bringing Growing to Life with Veg Power and Shaun the Sheep

Commenting on Growing to Love, Dan Parker, Chief Executive, Veg Power, said, “We’ve run Growing to Love for four years now and we are so pleased that 100,000 children across the UK have now experienced this fun, hands-on activity that importantly supports their learning and vegetable acceptance. We designed the campaign to be fun and easy to implement for busy teachers and as 100% of teachers said their pupils really enjoyed it and 100% of schools want to repeat the experience, we can safely say the campaign has been a great success! All of this would not be possible without the support we have received including growers and retailers and, of course, Shaun the Sheep.”

Growing to Love Returns in 2027

Growing to Love will return to primary schools in April 2027 with registration opening in January. For more information visit the VEGPOWER website.

The post VEGPOWER Growing to Love Results 2026 appeared first on Stir it up Magazine.

Driving Change Across the Supply Chain

For foodservice operators, the validation provides added confidence that sustainability commitments are backed by measurable, independently verified action. The Melitta Group has pledged to reduce Scope 1 and 2 emissions by 43.15% by 2030, alongside substantial cuts across its wider supply chain and agriculture-related emissions. Suppliers responsible for the majority of purchased goods emissions will also be required to adopt science-based targets by 2030.

Looking further ahead, the company aims to achieve net-zero emissions across all scopes by 2045, with a strong focus on reducing emissions throughout its operations and supply chain before considering offsets. The milestone reinforces Wrapmaster®’s commitment to supporting customers and partners on their own sustainability journeys while helping drive meaningful environmental progress across the foodservice sector.

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The post Science-based Targets Put Wrapmaster® on Path to Net Zero appeared first on Stir it up Magazine.

Fast, Convenient and Ready to Cook

Frozen, pre-portioned and oven-ready, Snap Fries offer a simple, labour-saving solution that can be cooked in as little as 90 seconds, making them ideal for operators with limited kitchen space. Originally created for the airline sector and already listed with KLM, the product combines operational ease with the premium appeal of skin-on fries in a convenient single-serve format.

As snacking occasions continue to grow, Snap Fries provide operators with a practical way to expand menus, serve one of the UK’s most popular foods, and unlock new revenue opportunities across multiple dayparts and channels.

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Find more news and recipe inspiration from Lamb Weston as well as other foodservice brands.

The post Snap Fries Deliver Convenience, Speed and Profit Potential appeared first on Stir it up Magazine.

Diners Are Looking Beyond Familiar Flavours

The report shows consumers are moving beyond familiar tastes in favour of dishes that deliver depth and complexity through heat, smoke, acidity and umami. It also identifies four key trends shaping menus of the future: the evolution of fusion cuisine, a growing interest in the stories and origins behind flavours, the rise of lesser-known regional cuisines, and demand for more immersive dining experiences.

With 73% of diners preferring to try new restaurants and 60% wanting to know more about ingredient provenance, flavour innovation can help drive both customer engagement and premiumisation. The research also highlights the growing importance of herbs, spices and authentic cooking techniques in creating memorable dining experiences that keep guests coming back.

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Find more news and recipe inspiration from Paulig Pro as well as other foodservice brands.

The post Why Provenance and Storytelling Matter More Than Ever appeared first on Stir it up Magazine.

Made from British potatoes and gluten free, the chips cater to growing demand for premium, locally sourced ingredients. Their larger size and distinctive look also allow operators to enhance plate value and potentially command higher pricing.

Saving Time, Sustaining Quality

Already proven on a leading UK steakhouse menu, the triple-cooked format ensures faster cooking times, helping kitchens save time without compromising quality. Combining convenience with a premium finish, these chips offer chefs a practical way to deliver “handmade without the hassle” while meeting customer expectations for elevated dining experiences.

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Find more news and recipe inspiration from Lamb Weston as well as other foodservice brands.

The post Lamb Weston’s Triple Cooked Chips Earn Craft Guild Approval appeared first on Stir it up Magazine.

Rich Flavour & Glossy Finish

The 9cm x 9cm slice provides full patty coverage, ensuring a smooth, even melt with no exposed edges. Made with 60% Cheddar, it delivers a richer flavour and glossy finish while maintaining the speed and consistency required in busy kitchens.The larger format removes the need to stack slices, simplifying prep and supporting cost control. Supplied in 72-slice packs, the product also aids portion management and reduces waste. Halal certified and palm oil free, the XL slice is a practical, premium
solution for operators looking to elevate their burger offer.

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Find more news and recipe inspiration from Kerry as well as other foodservice brands.

The post Kerrymaid Launches XL Cheddar Slice for Perfect Smash Burgers appeared first on Stir it up Magazine.

Extremely Versatile

Whether you’re plating a classic Sunday roast or building a contemporary dipping sauce, it holds its own without needing anything added. The granules dissolve instantly in boiling water, keeping service smooth even at the busiest times. With no declared allergens, gluten free and fully vegan, it genuinely takes the stress out of catering to diverse dietary needs, all without compromising on bold, satisfying flavour.

*Aggregated UK Wholesalers Value Sales 52 W/E 22nd February 2026.

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The post The Gravy That Works as Hard as You Do appeared first on Stir it up Magazine.

Vegan friendly and support diverse dietary needs

Created for busy kitchens across QSR, pubs, casual dining and contract catering, the sauces are easy to use as glazes, dips or toppings, helping operators refresh menus and add global appeal with minimal prep. Most are vegan-friendly, supporting diverse dietary needs.The range allows chefs to elevate everything from ribs and wings to wraps, bowls and loaded sides, offering a simple way to create craveable, flavour-led dishes while improving efficiency and consistency.

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Find more news and recipe inspiration from Santa Maria as well as other foodservice brands.

The post Global BBQ Inspiration Made Simple for Professional Kitchens appeared first on Stir it up Magazine.

When did you first discover Darta’s Cuisin’easy Frozen Salads?

I first saw the product at a wholesaler trade show. We were looking to upscale our salad offering; however, we struggled to find a product that would match our budget without compromising on quality, as well as suit our serving method. I saw some very bright salad mixes and, assuming they were ready to serve, was surprised when I found out they came frozen! I was blown away by the taste and variety, and believe I’ve found my “unicorn” product.

How do you utilise the range within The Deep’s menu and what are the key benefits of the products?

We currently use them as an addition to our pre-made and boxed salads. The freshness and variety of ingredients easily allow us to upscale any ingredient or salad, as well as assisting in our skills mix. As an environmental charity, another key benefit is that this product helps us to reduce waste by allowing us to only take out what we need and keep the rest frozen. In addition, as the product is portion controlled, this allows us to monitor costs; with other ingredient hikes arising, particularly in salads, this is a huge helping factor in keeping costs low.

How many of the products within the range do you use?

We currently use five mixes: Spartacus, Mambonito (which we pair with a fishcake for a different slant), Green Valley (which goes great with chicken), Sunny Vibes (which really complements our falafel mixes) and Sultan of Swing. We also use diced peppers and onions, which helps to save The Deep’s chefs a lot of time.

These ranges allow us to tweak or add special ingredients and not be faced with huge costs. The Deep’s café is showcasing far more seasonal products, and the different ranges create additional flexibility. The Deep welcomes a diverse audience and this range helps make us more accessible and inclusive to visitors.

What would you say to someone who is considering using the Cuisin’easy Salads but maybe has reservations about such a frozen product?

Don’t think – just try it! They are intuitive to use, cost-saving, flavourful and will uplift any dish they are added to. Also, these salads provide easy portion control and help minimise waste, creating a more sustainable option for your café – win-win!

Which salad is your favourite and why?

I love the Spartacus because Greek salads are a favourite, however the Green Valley with a chicken breast has become my go-to meal for a healthy lunch when training. It is enough to feel substantial without weighing me down for the afternoon!

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The post When Convenience Meets Flavour appeared first on Stir it up Magazine.