Premier Foods Foodservice has launched a series of online events and resources to help school chefs manage some of the challenges of the new social distancing rules.
A ‘Return to School' recipe guide has been created for caterers and chefs to download that includes hints, tips and recipes that will work during the gradual reopening.
Recipes include sausage and mash in a pot, cottage pie, Hovis pizza, apple crumble and custard in a pot, vegetarian jelly pots, and potted fruit cheesecake. All desserts meet the government 2020 sugar targets.
Premier Foods staged an 'Ask the Chefs' webinar last week to allow caterers to pose questions about menu planning and coronavirus restrictions. Chefs Mark Rigby and Louise Wagstaffe shared recipes they have created after researching the variety of ways schools would be managing the lunchtime process, such as grab-and-go options to be eaten in a designated area, as well as dishes that would work well for a staggered lunchtime in a dining hall.
A follow-up webinar session is planned for 9 July, where Rigby and Wagstaffe will look back over the current term and share menu advice for the wider opening of primary schools and the return of secondary schools.
For chefs looking for a more personalised response to their menu challenges, Premier Foods will also be hosting a ‘Back to School Surgery' and giving away samples of its new Angel Delight Mousse and recipe book to schools. Free samples can be requested by chefs here and recipes downloaded here