Our School Caterers, Holroyd Howe, threw down the gauntlet for a ‘Ready Steady Cook’ style challenge last week, involving both our Senior and Prep School Chefs, along with our Senior School Headmaster Mr Burke.

Each contestant was presented with a mystery bag of ingredients and asked to produce a “fine dining” style dish. As well as their main items of food, each cook also had access to a store cupboard of ingredients to help them build their dishes.

The challenge highlighted the importance of the responsibility that schools have to plan and prepare nutritious and well-balanced meals for students, in order to provide them with the fuel and nutrients they need to learn and grow.

Joining us on the day were three members of the Holroyd Howe Team – Ross Gulley (Operations Manager), Damien Blake (Company Executive Chef) and Glen Banks (Regional Chef Manager, South West/South Wales) – who, as well as setting the challenge, gave us some insights into what you have to take into consideration when designing menus and preparing food for schools.

The final dishes were judged by a panel of teaching colleagues, who marked each plate of food on its taste and presentation.

Find out how the contestants fared and who was the eventual winner in the video below: