As the final bell of the school year rings out, catering teams across the country are already preparing to refresh their menus. Balancing flavour, nutrition, and popularity, caterers face the ultimate test: keeping children of all ages happy and healthy. In this month’s Category Focus article, we explore some fresh ideas for nursery, primary, junior and secondary school catering teams as they plan next year’s menus.

Be allergen aware

With more children diagnosed with allergies and dietary restrictions than ever before, school caterers must offer appealing and safe options that cater to all. “It’s crucial that school caterers provide safe, inclusive options that don’t compromise on taste,” says Julianne Ponan MBE, CEO, Creative Nature. “The best approach is to create meals that are naturally free from the top 14 allergens rather than relying on substitutions that use ultra processed alternatives. When growing up I had to sit on what was called ‘the allergy table’ which made me feel segregated and also made me feel like I had a target on my back, so making dishes more inclusive would reduce bullying.”

Clearly marking dishes using friendly visual icons, such as colour-coded signs or allergen-specific symbols, can help children quickly identify allergen-free options and easily avoid dishes containing ingredients they cannot eat. Caterers can also involve children with allergies in menu planning or feedback sessions to enhance their sense of inclusion, allowing them to suggest dishes they enjoy and making them feel valued and heard.

When building your menu, consider dishes such as plant-based pasta pots, using gluten-free pasta with a tomato and hidden vegetable sauce, topped with dairy-free cheese – they are easy to prepare, free from major allergens, and popular with younger taste buds. “By focusing on fresh, wholesome ingredients and simple preparations, caterers can offer meals that meet dietary requirements without compromising on taste. It’s also worth adding vegan and vegetarian options, as these are growing in popularity and appeal to a wider group of children” says Dean Harper, Chef, Harper Fine Dining. Rainbow Buddha bowls, featuring rice or quinoa, colourful vegetables, chickpeas or lentils, and optional proteins like grilled chicken or tofu, are a great example of how a single dish can be both visually appealing and satisfy a number of different dietary requirements. Build-your-own fajitas, which include gluten-free wraps, grilled vegetables, shredded chicken, dairy-free cheese, and allergen-free sauces like guacamole or salsa is another great option.

Make Mealtimes an experience

Introducing new dining concepts can revitalise the school dining experience, making it fun and engaging for students. A street food festival can capture the excitement of global cuisine, featuring dishes like Korean bibimbap bowls, Mexican taco stands, or Greek gyros. Must-have dishes to include are crispy chicken bao buns, falafel wraps, and vegetable-packed samosas. “For those introducing a new dining concept, I recommend something interactive, like build-your-own meal stations. A salad bar or taco station, where children can choose their fillings and toppings, encourages them to try new things while still giving them the flexibility to pick what they enjoy. Including a balance of dishes like pasta, grilled chicken wraps, and fruit bowls ensures there’s something for everyone, and these options are always popular with children,” says Dean.

Social and ethical influences

From a very young age, students are forming their own opinions and preferences based on friendships, social media and the news. Providing options that speak directly to their beliefs or outlook will help your team forge better connections with diners. This may take the form of engaging eco-conscious students by offering more sustainable food options and marking meals containing sustainable ingredients, providing students focusing on nutrition with fermented foods that promote gut health like kombucha, yoghurt-based smoothies, and pickled vegetables, or adding a wealth of global flavours to your menu with Korean kimchi fried rice, Vietnamese noodle salads, or Caribbean jerk chicken wraps.

Solutions for all day parts

Convenient and nutritious handheld snacks are perfect for fuelling active children during breakfast and breaktimes, as well as topping up a lunchtime meal. Breakfast wraps filled with scrambled eggs, spinach, cheese, or veggie sausages are filling, nutritious, and cater easily to dietary needs. “Handheld snacks like homemade granola bars, veggie wraps, and fruit skewers work perfectly for breakfast and breaktimes. These can be prepped in advance, are easy to eat on the go, and offer a healthier alternative to traditional options,” comments Dean.

Nut-free energy bites, made from oats, seeds, dried fruit, and honey, provide easy grab-and-go options or mini savoury muffins made with broccoli and cheddar, are popular with younger children and ideal for small hands. Fruit and yoghurt pots layered with natural yoghurt, nut-free granola, and fresh berries make for nutritious, appealing snacks suitable for all age groups.

Refreshing your school menu isn’t just about introducing new dishes; it’s about listening to your toughest critics—the students themselves. Running taster sessions, gathering regular feedback, and remaining open-minded about incorporating new trends and ideas helps ensure menus stay fresh and engaging. Creating a welcoming dining experience encourages children to explore new foods, make healthy choices, and look forward to mealtimes. This academic year, let your refreshed menu pass the ultimate taste test: satisfied students who leave your dining hall with smiles—and empty plates!

Allergen-free meal inspiration

Julianne Ponan MBE, suggests the following dishes for an allergen-free school menu

  • Hearty Soups & Stews – A vegetable-packed stew with potatoes, served with allergen-safe flatbreads is nourishing and filling.
  • Customisable Wraps or Bowls – Using allergen-safe tortillas, rice, or gluten-free grains, students can pick their fillings while staff manage allergens.
  • Street Food-Inspired Menus – Many cuisines can be adapted to be allergen-free, such as rice-based burrito bowls, Greek-style chicken with safe pita, or allergen-free sushi rolls.
  • Snackable, Protein-Packed Foods – More kids (and parents) are looking for high-protein, nutrient-dense options like seed-based snack bars and gluten free oat-based energy bites.
  • Rice Cakes with Safe Spreads – With sunflower seed butter or dairy-free cheese.