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Catering award for Bishop'¬ôs Stortford

The catering team at Bishop's Stortford College has won a Gold CAP UK catering award for the fourth successive year

Posted by Dave Higgitt | December 30, 2014 | Catering & hospitality

After recently achieving top marks from East Herts Council for Food Hygiene, the College, with 1370 pupils, is now the first in the UK to claim the top prize for the highest quality food and service four years in a row from CAP (Continuing Advancement Programme). The awards recognise excellence in catering and are regarded as a significant measure of quality, best safe practices and service. 

Ian Jackson, managing director of the CAP Awards, said: “It’s clear that the school has made significant investments in catering, demonstrating the importance that they put on the food provided to the pupils. The pupils themselves rated the food and the service very highly, which is as good an endorsement as you can get.” 

He added: “It’s no surprise that Bishop’s Stortford has become the first school in the UK to win the Gold CAP Award four times – it is thoroughly deserved.” 

The inspectors were impressed that there were regular catering meetings being held with day pupils and boarders. They noted a calmness at service time and that care was taken when serving pupils. There was clear adoption of ‘best practices’ including management of COSSH and food storage. 

Gary Law, catering manager, said: “I am very proud of my team; they work very hard to provide an excellent service to the pupils and staff for three meals a day, seven days a week.”   

The College Headmaster, Jeremy Gladwin, said: “To receive recognition from the local authority by way of retaining our five star status, and to win a CAP Gold Award for the fourth successive year is stunning. It reflects superbly well on the dedication of our entire team, led by Gary Law, to the pupils and staff of the College. Providing high quality food in a hygienic environment is a top priority for the College because we recognise the clear link between good nutrition, learning and wellbeing. Well done to the team.”


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