Top chef cooks for Leicestershire school kids

Stephen Conway, head chef at Stapleford Park, was invited by the county's School Food Support Service (SFSS) to provide some new additions to a menu at Waltham on the Wolds Primary School.

Conway dished up his creations for a 'tasting panel' of primary children last Friday (July 3rd).

They sampled a 'light bite' of lamb koftas, flatbread and salad, and a main course of traditional roast beef with sweet potato mash, red cabbage and green beans.
 
The youngsters were joined by representatives of the SFSS, EBLEX, (English Beef & Lamb Executive) and the school caterers. Their combined feedback may mean final tweaks to the recipes or ingredients before the dishes are added to the school meals menus.

Isobel Graham, 10 years old from Waltham on the Wolds Primary School was one of the schoolchildren involved. She said: "The food looked really nice, I liked the bright colours of the vegetables. The texture of the lamb was really different and tasty." Christopher Morgan-Smith, also 10, said: "The beef was lovely and tender, I really liked it."

Conway continued: "It's great for Stapleford to be involved in an event like this. I believe it is really important for the children to have healthy and nutritious meals that look and taste great as well. I was delighted to be involved in the project."

Wendy Philp, Head of the SFSS, said Conway's visit had been a great success: "Everyone agreed that Stephen's dishes were fantastic. We're committed to pushing pupils out of their 'comfort zones' and getting them to try new things like red cabbage – and banishing forever the stereotype of soggy school veggies! Working with a skilled chef, we knew that we'd get top quality food.

"Stephen has brought imagination and enthusiasm to the project and we're delighted with what he's come up with, both dishes are tasty and interesting without being too complicated, rich or overwhelming for younger palates."

SFSS is part of Leicestershire County Council's Children and Young People's Service. Its aim is to support and advise schools on their catering and school food in general. They  took over responsibility for the catering last year, and has since unveiled ambitious meals with an emphasis on locally sourced and healthy recipes.

Words: Maria Bracken

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