Food Philosophy
Great Ingredients
The use of quality ingredients is at the heart of our food philosophy and we go to great lengths to ensure that local sourcing & choice of supply is unrestricted at Holroyd Howe Independent. Our food is as fresh as possible, carefully selected from local sources, expertly prepared by skilled chefs and presented simply, to maximise appeal.
At present we procure all fresh meat from the UK and 80% of other fresh products such as fruit and vegetables are from UK source. Our liquid milk is produced from Red Tractor accredited farms and our egg supply is accredited as Lion Brand or Laid In Britain.
What's more, our flexible approach to purchasing helps us to attract the best people in the business to work within our sector. Chefs and managers enjoy the freedom we give them to flourish within their roles. This autonomy brings a true sense of ownership and integrity to the management of our services and the benefit of our clients.
Great Food
It takes preparation & skill to turn good fresh ingredients into great food.
Fresh food costs no more, but just a little extra effort in preparation goes a long way. We ensure that our chefs have the skill and expertise to apply to the preparation of all meals, so that our food is executed professionally and tastes fantastic.
Great Fun
Innovation is the key to maintaining interest in the food we serve and we offer an ever-changing selection of traditional, international and ethnic dishes, so that children can benefit from a balanced diet that is fun and varied.
Today's children are becoming increasingly more aware of food trends and they appreciate great food more than ever before.
To meet the need for constant change and innovation, every one of our chefs participates in a learning programme that feeds their creative interpretation of food, giving them the skills to use a wider range of ingredients and cooking methods, adding flair and imagination to our daily menus.
At Holroyd Howe Independent we take every opportunity to share this with pupils and staff at our schools, with chefs actively participating in the service of meals. We encourage a culture of inclusion and interaction through theatre cooking, tasting tables, demonstrations and speciality themed menu initiatives.