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Catering & hospitality

A passion for food

Raymond and Olivier Blanc are among the judges for this year's competition to find the UK's 'H...

Message received

When Kate Martin spoke to a school about healthy eating, she didn't expect the response she go...

Food is medicine says chef

Idris Caldora, a chef from the Royal Academy of Culinary Arts in London, has visited St Swithu...

No small change

New payment system developed for Scottish schools takes the hassle out of lunch money

Balancing the integrity of the supply chain

Kathryn Pell-Walpole, director of sales for independent niche caterer Wilson Vale, explores th...

The only way is ethics

Independent by Sodexo's Jeremy Alderton underlines the importance of a sustainable and ethical...

Insight from the experts part 7

Sue Parfett of the Brookwood Partnership explains the relationship between sugar, nutrition an...

Cutting consumption

Graham Kille, managing director of FRIMA UK, explains why innovative equipment should lead a s...

New on the menu

From a waste-busting superhero to the rise of sixth-form cafes, Simon Fry rounds up the latest...

No small change

New payment system developed for Scottish schools takes the hassle out of lunch money

A bunch of bananas

A group of teachers at an Ealing school dressed up as bananas as part of this year's Fairtrade...

A taste of home

Sue Parfett from the Brookwood Partnership asks if a British education also means having to ha...

Birmingham boys meet 'Bake Off' Brendan

Boys from King Edward's School have been learning about baking from 2012 'Great British Bake O...

Gold award for Sussex school

Ardingly College's catering department is the first recipient of a new healthy-eating award fr...

Harrison make sustainable fish pledge

Catering services company promises to adopt a fully sustainable fish policy at all its school ...

Food for thought

Ronan Harte, Holroyd Howe MD, discusses the role food can play in the future of independent sc...

Insight from the experts, part 6

Where food is concerned, there's more to sustainability than local sourcing, says Sue Parfett ...

Developing your most important asset

Training can be the key to retaining top catering talent in a competitive market, says Claire ...

School chef wins catering competition

Cranleigh School chef crowned 'Chef of the Year' in competition held by Harrison Catering Serv...

Insight from the experts, part 5

Sue Parfett considers the implications of the decision that regular overtime should be factore...

Catering award for Bishop'™s Stortford

The catering team at Bishop's Stortford College has won a Gold CAP UK catering award for the f...

Connecting with the planet

Connect Catering awarded Soil Association's Bronze Food for Life Catering Mark for their work ...

Sodexo signs up for Freedom Foods

Sodexo has become the first food service provider to sign up for Freedom Foods for independent...

Bespoke customer care training launched

Harrison Catering Services has introduced '˜The Harrison Smile'™, a new customer care training...

College aims at better cost-control

Clifton College has installed a new software system in a bid to reduce catering costs without ...

Caterers rewarded for sustainability

The Sustainable Restaurant Association has given The Brookwood Partnership three stars for its...

Sodexo wins Wycombe Abbey contract

Independents by Sodexo has won a five-year contract to provide catering at one of the country'...

Insight from the experts, part 4

Choosing a catering consultant is not something to be undertaken lightly, says Sue Parfett, ma...

Wilson Vale wins school catering award

James Goodwin, a Wilson Vale chef manager at the Mount School in York, has been named Independ...

Food for thought from Siemens

Siemens is encouraging young people to learn more about their bodies and stay healthy with new...

Rice advice for Derby pupils

Virtual field trip takes globe-trotting Derby Grammar school Year 3 pupils to Thailand and the...

Know Howe

Matt Potts, Head Chef at Holroyd Howe, is taking steps to teach pupils how to cook and improve...

Insight from the experts part 3

With the world of school catering undergoing so many changes, maybe now is the time to bring i...

Season's eatings

From handmade gingerbread houses to choristers singing for their supper, Christmas time is whe...

Sodexo signs up for salt reduction

Sodexo, the world's largest services company, signs up to the Responsibility Deal Food Network...

Creating menus students want to eat

Mark Stower, Director of Food & Service at Harrison Catering Services, on how to make nutritio...

Insight from the experts, Part 2

With new allergen regulations imminent, Brookwood's Sue Parfett explains their meaning for sch...

Caterer ups the ante

Caterering firm Holroyd Howe has strengthened its team to give UK independent schools added va...

Stepnell to build Bromsgrove dining hall

Stepnell appointed to carry out a £2.85 million refurbishment and extension project to create ...

Single tap boiling solution

Instant boiling water specialist Zip Heaters UK launches 'watertight' boiling option for chefs...