Jennifer Brown has dedicated more than a decade to supporting students and the wider community through her work in school catering. Her career has taken her from pubs and hotels to chalets, delis and seasonal work, eventually leading her to Sarum Academy, where she now manages a close-knit team committed to creating a warm, welcoming environment for pupils every day. In this conversation, Jennifer speaks about her journey, her passion for food, and the importance of supporting young people through nutritious, reliable meals.
Tell me a bit about yourself, your role and what led you here.
My name is Jennifer Brown and I work at Sarum Academy in Salisbury. I have an amazing team of four. I’ve worked in all sorts of places over the years, mainly pubs, and I previously managed pubs before moving into seasonal work. I’ve worked in chalets, hotels, delis, anything food related really. I’ve been in the food industry since leaving college.
When I had my children, the hours in pubs became difficult, so joining Sarum Academy fitted my life perfectly. That was ten years ago and I’ve been with the company ever since, with almost the same team the whole time. We all get on well, and that makes a real difference. We also supported a satellite school, Springfields, which we used to provide food for.
You’ve also been involved in community work. Can you talk about that?
Yes, through our work with Springfields we were approached by Salisbury District Council to support an OAP lunch club. We supplied meals every Thursday and did Christmas lunches for the elderly. My team have always backed me in things like this. I also took part in the Culinary Classroom and later led a Game Workshop, which was special for me. It felt like coming full circle, going from being the one learning to being the one giving something back.
Was there anything early in your life that made you want to work in catering?
My grandmother was a huge influence. She grew up in an era where you had to be thrifty and she was an amazing cook. She made everything from scratch, including pickles and preserves. I learned so much from watching and helping her. It made going into food feel very natural.
What has evolved for you over that time and what keeps you passionate about the job over the time you’ve been here?
Winning SCOTY was a big moment because I had entered for four years before finally winning. But the real learning came from understanding the value of school meals. I didn’t realise how many children rely on school for their main meal of the day. It opened my eyes.
Kids need good food to learn, concentrate and get through exams. There are children who arrive without breakfast or who may not have had dinner the night before. COVID made that even clearer. What we do matters, and we are not just “dinner ladies”. We’re helping children achieve their best.
You’ve won several awards. How has that recognition shaped you?
I still work closely with LACA and I’m currently their treasurer. It gives me a strong network of people to learn from. I’ve represented school meals at the House of Commons, taken part in Salon Culinaire where I won bronze, and won Dish of the Year at the Food Co. competition.
Culinary Classroom really started it all. It encouraged me to compete, which pushed me to grow, and eventually led to SCOTY. That programme is brilliant for developing people and helping you see what you’re capable of.
What sets your team apart within the catering industry?
We’re a very close team. My colleagues know every child by name and we all genuinely care. We may not have the biggest budget, but we work creatively and make things look great with what we have. We run theme days, workshops and always try to make food fun.
One project I’m particularly proud of is Cook Together, Eat Together, run with the council. We invited families without a dining table at home to come in, cook a meal with us, learn the recipes, and then take home a hamper of ingredients. We dressed the tables beautifully so families could enjoy a meal together, maybe for the first time in a long time. That’s what sets us apart. We genuinely care about the children and their families.
What has been one of the most rewarding moments of your career?
SCOTY has to be the biggest one. Winning it with my husband sitting next to me was incredible. I also cherish the bronze at Salon Culinaire because that was against chefs from across the whole industry. But SCOTY is the highlight.
Looking ahead, what goals or ideas are you excited about for next year?
I’d like to do more workshops and more theatre cooking with the students. I also want to keep developing the dish I entered before and see if I can push it from bronze to silver. I’m grateful to everyone who has supported me: Matt and Rob, my team, Sarum Academy and the programmes that encouraged me to learn and grow. Without their encouragement, none of this would have happened.
Jennifer’s work reflects the heart of OCS’s mission to make people and places the best they can be. Her commitment to students, families and the wider community shows the difference that caring, skilled colleagues can make every day. Through her leadership, creativity and passion for food, she continues to support young people and help create an environment where everyone has the opportunity to thrive.
