04/08/2026
🌱 Small changes, big impact!
Yesterday, members of our senior, operations, nutrition and culinary teams came together for a fantastic hands-on training day with Alexandra Jameson and Tatiana Campos from ProVeg School Plates.
The session helped us develop a better understanding of cooking with plant-based ingredients — some more familiar than others — and explore the positive impact that plant-rich meals can have on both health and the planet. We discussed plant-based protein, fibre, eating a rainbow of plants and practical ways to encourage more children to try a wider variety of foods.
Our primary menus have already achieved the ProVeg School Plates Silver Award, and we are proud of the work already taking place across our schools to incorporate more plants and plant-based sources of protein. The day gave us a valuable opportunity to build on that progress, share ideas and consider how we can achieve even more through a joined-up approach.
The team prepared ten dishes, including:
🌱 Indian-Style Sausage Rolls
🌱 Creamy Cauli Mac ’n’ Cheese ’n’ Peas
🌱 Katsu Curry with Sweet Potato
🌱 Shredded Tofu Tacos with Refried Beans
🌱 Golden Spanish Paella
🌱 Peach Melba Crunch
🌱 Zesty Carrot Cake
Everything was very well received, but the Indian-Style Sausage Rolls, Creamy Cauli Mac ’n’ Cheese and Katsu Curry were particular favourites. The puddings were also a huge hit — especially with our Company Nutritionist, who is well known for having a sweet tooth!
There were plenty of ideas about how we can adapt the recipes, make them our own and ensure they are practical for our kitchens while, most importantly, appealing to the children we serve.
Despite fitting everyone into a very small kitchen, the team worked brilliantly together, flew through the recipes and produced some fantastic results before enjoying a delicious plant-based lunch in the sunshine.
A great team-building day in support of a very worthwhile goal. 💚
