Tag: Education

Bang In Some Beans: The Small Change Making a Big Impact 

Posted on by Kelsie Button

Working predominantly within the education sector, my focus is simple: keep school food relevant, exciting, and on trend. That means developing new recipes, introducing fresh concepts, and supporting our teams on the ground to deliver food that pupils choose, enjoy and come back for. 

But the reality is, encouraging healthier eating habits in schools isn’t straightforward. 

Tight budgets often mean that healthier options are perceived as more expensive, leading many to fall back on familiar, less nutritious choices. At the same time, there’s a gap in nutrition education. Students don’t always understand how food impacts their energy, concentration, and overall wellbeing. Add to that the influence of social media, advertising, and habits formed at home, and you begin to see the scale of the challenge. 

That’s why partnerships matter. 

Driving Value with Bidfood

Our partnership with Bidfood plays a critical role in how we approach food, nutrition, and supply. Having access to high-quality, nutritionally balanced ingredients through a reliable supply chain gives our teams the confidence to plan menus effectively and consistently. 

Beyond supply, Bidfood brings real expertise. Their range includes healthier options, allergen-controlled products, and specialist dietary solutions, allowing us to cater to diverse needs across our schools. More importantly, we work closely with their development chefs to stay ahead of trends and continuously improve what we offer. 

A great example of this collaboration in action was our first-ever Angel Hill Live event. Bidfood played a pivotal role, engaging directly with our teams, sharing insights, and helping reinforce our brand standards. The result? Better-informed teams, stronger consistency across sites, and ultimately, a better experience for our customers. 

Why We’re Backing ‘Bang In Some Beans’

The collaborative mindset is what led us to support Bidfood’s Bang In Some Beans campaign as a Keen Bean Pledger. 

At its core, the campaign is about encouraging people to eat more beans for good reason. Beans are high in protein, rich in fibre, great for heart health, and significantly more sustainable than many animal-based foods. They also offer a cost-effective solution at a time when budgets, both at home and in schools, are under increasing pressure. 

For us, it’s a natural fit. We’re always looking for ways to improve our offer and help our customers make healthier choices. 

In practice, being a Keen Bean Pledger means integrating beans more widely across our menus. We’re expanding the range of bean-based ingredients available in our sites and developing fully costed recipes that make beans a seamless part of everyday dishes – from lasagnas and curries to pies and bakes. 

Making Beans Work in Real Kitchens

Introducing healthier ingredients only works if they’re accepted, that’s where creativity comes in. 

Our teams are bringing the campaign to life with dishes like Caribbean chicken and bean salad with orange and lime dressing, BBQ chicken and bean pizza wraps, and even chocolate butterbean brownies. The key is making beans feel like a natural part of the dish, rather than the headline. 

In fact, one of the most effective approaches we’ve seen is to lead with the dish, not the ingredient. Pupils can be cautious about unfamiliar ingredients, so we focus on flavour, familiarity and dishes they already enjoy. Tasting tables allow them to try recipes before knowing exactly what’s in them, and the feedback has been incredibly positive. When beans are used well, pupils don’t question it, and dishes perform just as strongly as before. 

Why Beans Matter Now More Than Ever

From a nutritional perspective, beans are a powerhouse. They support growth and development, aid digestion, and help maintain energy levels throughout the day. But just as importantly, they support our environmental goals. 

Beans have a much lower carbon footprint than many animal-based proteins. By increasing their use, we’re not only improving diets but also reducing the overall environmental impact of our menus. 

And in today’s climate, cost is a major factor. With ingredients like beef mince seeing significant price increases, beans offer a more affordable, sustainable alternative without compromising on taste or nutrition. 

A Shift in Mindset

What’s been most rewarding is seeing how both our teams and pupils have embraced this shift. It’s proof that change is possible when it’s approached in the right way. 

Personally, this campaign has changed how I think about food, not just professionally, but at home too. As a father, I’ve started introducing more beans into family meals, helping my own children build familiarity with them early on. 

Looking Ahead

For schools and partners, the opportunity is clear: build on this momentum. Expand the role beans play across menus, continue helping pupils engage with healthier choices, and create more opportunities to make nutritious food appealing, familiar and easy to choose. 

This is something we’re committed to pushing even further: developing new recipes, launching exciting pop-ups through our Goodness brand, and shaping a grab-and-go offer that reflects the high street, with better nutrition at its core. 

Because ultimately, this is about more than just beans. 

It is about supporting pupils to make healthier choices, expanding food education, and creating a school food culture that helps healthier habits take root. 

Food That Shapes Futures: Why Education Catering Demands Its Own Approach

Posted on by Kelsie Button

Catering in education is unlike any other environment, schools, academies, sixth form venues and colleges are communities with their own culture, place, settings with high demands and expectations. Pupils, students require menu offerings that fuels learning, supports health, wellbeing within a packed scheduled day of only around five to six hours. This makes the education sector catering very different from workplace restaurants or commercial venues, menus and service styles are shaped by government food legislation, building designs and in some cases minimum morning break & lunch service times!

Angel Hill Food Co. works closely with all our customers, principals and headteachers within this sector to deliver a menu offering that supports every part of the education day whilst working within the parameters of regulations and within the financial budget agreements. Our passionate, professional, competent and committed catering teams balance nutrition, value, seasonality and taste while adapting to the realities of a busy academic environment, this proactive relationship, partnership results with listening to our education contract populations, responding efficiently and designing menus that not only meet the needs of diverse local communities across the united kingdom but exceeds expectations over the school academic calendar.

A Framework Built for Learning

Part of our customer promise, and service level agreements includes delivering the School Food Plan, which defines specific nutritional standards, calorie levels and compliant ingredients which most commercial and workplace settings do not face the same level of regulation. Regional Operations Director Mark Argent explains,

This is impetrative our business, supports and deliveries compliance daily, compliance sits alongside a wide range of dietary requirements, allergies and intolerances and is paramount within our business model.

Menus must therefore be safe, nutritious and inclusive, while still feeling familiar and welcoming to students

Menu fatigue from reception pupils to year 13 students and mature adults is a challenge across this exciting and fulfilling sector, one solution includes the ongoing review of the High Street, world cuisine trends and offerings with our operational, contract and our development chef teams. Food ingredients are reviewed, developed to support compliance, seasonality including effective changes to the recipe variations, food preparation & cooking practices.

Creating Food Pupils, Students and Adults Want to Eat

Taste and enjoyment are crucial to the lives of our school populations, should any pupil or student experience a negative morning break or lunch service regarding product, menu content and dining environment, this will affect their concentration and behaviour throughout the study day. Kevin explains:

We will not allow a student or pupil to go back into study lessons hungry, because the impact can be significant on their day.

Angel Hill balances taste, nutrition and affordability through close collaboration between development chefs, the extensive nutrition team and contract teams. Seasonal ingredients, UK sourcing where possible with a blend of core menus, traditional, specifically dining with flexible concepts help keep food fresh, varied and appealing.

Our approach respectfully is simple, our recipes are fresh, vibrant, seasonal and varied, and reflect what students want delivered with care, attention and pride!

Traditionally the two or three-week menu cycles give structure, while food concepts and themed days add excitement, fun and supports the menu development whilst growing engagement with our customers.

Understanding Each School Local Community

No two education environments are the same, demographics, culture, facilities and daily routines vary widely, even within a few miles within our business.

“Every school, academy, college is different, for example we currently service two schools three miles apart and the menus are rather different due to the ethnicity of the students,” says Kevin. “Angel Hill adapts the bespoke menus and services required to suit each customer’s needs.”

This local understanding supports our partnership at the centre of Angel Hill’s catering offer and services. Our colleagues design menus with each school, shaping the right balance of dishes and ensuring agreements in line with local expectations, examples include how some customers require self-service, others need grab-and-go, and many require themed events that link to curriculum activities. The tailor-made strategy and ethos again forms part of our business delivery.

Our company partnership guides our menu development; however, ongoing decisions are rooted in detailed, recorded conversations, solutions with the schools, colleges populations, parents, guardians with interaction in some cases with catering consultants.

Working Within the Realities of the School Day

Our sector locations face challenges that commercial kitchens rarely experience, for example, break times can change with little or no notice due to school scheduling variations, dining spaces in some cases are limited regarding the number of students flows of traffic, service windows are short, sometimes just 15 to 20 minutes, and the academic calendar means teams operate up to only 190 days a year.

Mark highlights one example: “some dining halls are very small for the number of students who come through and are not always fit for purpose, however or clients require everyone served in 15 to 20 minutes…we adept a ‘less is more menu concept’, delivering a bespoke range of limited quality products rather then mass produced poor standard menu offerings.

This is where operational excellence matters, Angel Hill supports each location with tailored plans: from queue management, service flows to training colleagues on new concepts, refreshing counters and introducing self-service to reduce bottlenecks as part of our ongoing solution programme.

Food That Makes a Difference

The impact of education catering goes beyond lunchtime, It shapes how customers feel during the day, helps them engage in learning and strengthens the relationship between schools, colleges and families.

Mark shared an example from a school that shifted from an in-house operation, fryer-led limited menu offers to a fresh, seasonal, balanced, varied service using traditional, compliant cooking practices. Within a half term period, the food represented a prestigious yet deliverable menu offering. Introduction to ‘Self-service, full high street style deli options, introduction of the freshly made seasonal products helped transform the environment, the dining space changed, queues moved faster, and the food reflected what students desired in line with the school food plan menu guidance, on-going success supported the schools ambitions for a 100% population dining uptake daily and exceeding the commercial financial model.

People at the Heart of the Service

Excellent, consistent and respected education catering requires great professional, caring and passionate people. A great and powerful story includes Victoria Beecham, who began her career with Angel Hill as a supervisor in a secondary school setting and is now not only leading a large school contract as the senior catering manager but supports the food technology curriculum delivering lessons throughout the school term.

Kevin describes her impact: “the enthusiasm, hard work and can-do attitude shines through which is reflected with this added value aspect to her work ethos to our client, we see an exciting future for Victoria within our business and is a great ambassador for Angel Hill and inspiring to our future team leaders.

This commitment reflects Angel Hill’s wider approach to our team, we invest in all of our colleagues, value their insight and encourage them to build strong relationships with our customers. Schools require partners, not providers or contractors, and our teams play a central role in creating that trust every day.

Evolving With the Sector

Pupil and student expectations are increasing each term, Parents require healthier choices with value for money offers, Education leaders want efficient, well-run services that support the wider study day.

Angel Hill evolves by staying on trend, communication is key, bespoke our menu offer for students and staff across all locations within this every growing sector.

From menu innovation, service and environment improvements and developments, the aim is always the same: delivering amazing food that supports learning, wellbeing and community, whilst delivering a WOW factor daily!

Reframing Nutrition Education For Today’s Students

Posted on by Kelsie Button

Hannah Parish works across schools and colleges as a Nutritionist, supporting catering teams to translate nutrition guidance into food that young people will actually choose to eat. Working closely with chefs, site teams and education partners, she focuses on practical nutrition, building healthier habits through everyday meals, clear education and accessible choices that support learning, wellbeing and long-term health.

Understanding How Students Engage With Food and Information

Nutrition education in schools and colleges is changing. Young people are exposed to more information than ever, much of it conflicting or misleading. Rather than seeing this as a barrier, Angel Hill Food Co. treats it as an opportunity to rebuild curiosity and confidence around food.

“The focus is on making healthier choices feel practical, enjoyable and relevant. Nutritious meals need to compete with what students already know and like, so flavour, familiarity and accessibility matter as much as nutritional value. By positioning healthy food as something students want to choose, rather than feel they should choose, nutrition education becomes more effective and more lasting.”

Designing Food That Supports Learning, Health and Growth

Recipe development plays a central role in this approach. Menus are being enhanced through higher fibre content, smarter protein strategies and a clearer focus on nutrients that support brain health, concentration, immunity and physical development.

A key priority is exposure. Many students will not choose unfamiliar foods without encouragement, so Angel Hill Food Co. creates safe, engaging opportunities to try something new. Inspired by the Food Foundation’s Eat More Beans campaign, bean-based recipes are being increased across menus, supported by interactive, bean-themed sessions in schools. These sessions show how versatile, filling and appealing plant-based ingredients can be, helping students build familiarity and confidence over time.

Keeping Nutrition Education Relevant Throughout the Year

To maintain momentum, Angel Hill has developed a 2026 Nutrition Calendar, giving each month a clear theme, from gut health to sustainability. This allows schools and colleges to engage with fresh, timely topics rather than one-off initiatives that quickly lose impact.

Content is adapted by age group so messages remain meaningful and memorable. New concepts are also being developed around hormone health and bone health, recognising the importance of these areas for children and young adults. This ensures nutrition education supports both male and female health in a way that reflects real developmental needs.

Alongside this, Goodness Pop-Up Toolkits provide sites with ready-to-use, evidence-based materials. These resources are regularly refreshed to keep conversations active and visible, helping students feel informed and empowered in their everyday choices.

Learning From 2025 and Shaping the Year Ahead

Campaigns delivered in 2025 reinforced that engagement matters most when education is interactive. While pop-ups are valuable for introducing new foods and gathering feedback, workshops and classroom-based sessions create deeper understanding. They allow teams to build on what students already know and tailor discussions to their interests and stage of life.

Participation in the British Nutrition Foundation’s Snacktember campaign highlighted the scale of snacking among children and teenagers, and its impact on energy, mood and concentration. In response, Angel Hill is launching a Snack Smart concept for schools, supporting better snacking habits year-round through more fruit and vegetables, higher fibre options and whole-food choices.

Accessibility was another key learning. Catering teams want to stay involved, even when specialist teams are not on site. For 2026, this has led to a stronger focus on simple, practical tools, such as printable nutrition cards that can be displayed instantly at counters. This keeps nutrition education consistent, visible and easy to deliver.

Turning Small Changes Into Lasting Habits

Work with chefs and catering teams shows that meaningful improvements often come from small, achievable changes. Familiar recipes are used as a base, with gradual additions such as wholegrains, extra vegetables or lower-sugar alternatives. These steps improve nutrition without increasing costs or disrupting service.

Menu planning also balances appeal, affordability and nutritional value through smart ingredient choices. Beans and pulses, including Future 50 foods, are used alongside meat to increase fibre and protein, reduce saturated fat and support sustainability. Hybrid recipes using allergen-free plant proteins allow costs and carbon impact to be reduced while maintaining flavours students enjoy.

Looking ahead, the strongest influence on education catering is a shift in how nutrition is discussed. Moving away from labels of “good” and “bad” food, Angel Hill focuses on adding more goodness to everyday meals. More fibre, more whole foods and more nutrients that help students feel energised, focused and emotionally steady.

By supporting chefs to talk confidently with students and explain why food matters, catering becomes part of the learning environment. The result is a positive food culture where students stay on site, feel included, and begin to build habits that support their wellbeing now and into adulthood.

Q&A with Jennifer Brown, Catering Manager at Sarum Academy

Posted on by Kelsie Button

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.

Pupils eating lunch

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.

Feeding Minds, Fuelling Futures: Why School Nutrition Matters More Than Ever

Posted on by Andrew Leedham

Food Setting the Foundation for Learning and Wellbeing

As the new academic year gets underway, millions of children across the UK are returning to classrooms with renewed energy and enthusiasm for learning. But before students can absorb that first lesson, answer that first question, or engage in that first group activity, they need something foundational: nutritious food that fuels their bodies and minds.

This is where school catering plays an undeniably critical role. In today’s increasingly challenging economic and social landscape, the food children eat at school is far more than a break in the day – it is part of their daily foundation for learning, health and long-term wellbeing.

The Link Between School Nutrition and Success

Robust evidence shows that well-balanced nutrition supports children’s ability to concentrate, retain information and regulate their behaviour in the classroom. Meals that include complex carbohydrates, protein, fibre and healthy fats help maintain stable blood sugar levels, giving students the sustained energy they need to stay alert and engaged throughout the school day. Conversely, poor nutrition – or starting the day without enough to eat – leads quickly to declining attention, low motivation, and even behavioural challenges that teachers and school leaders can see in real time. 

This insight underscores a simple but vital truth: nutrition drives learning. When a child is properly nourished, they are more receptive to instruction, better equipped for physical activity, and more ready to interact socially. This is the essential part of school life.

School Catering: A Frontline Nutritional Safety Net

For many children, school meals represent the most substantial and balanced portion of nutrition they receive in a day. In some cases, particularly for families under financial strain, these meals might be the most consistent source of nourishment available. As pressures on household budgets continue to rise across the UK, school catering companies have become an essential part of the safety net that supports families and ensures children don’t go hungry. 

This isn’t just about filling plates – it’s about providing meals that deliver essential nutrients and encourage positive eating habits. Opening students up to a broader range of flavours and foods they might not otherwise experience. Whether it’s introducing oily fish, pulses, a variety of vegetables, or seasonal fruit, the meals served have a long-term impact on dietary preferences and health outcomes.

Balancing Standards With Appeal

Meeting statutory school food standards is fundamental – but it’s not enough on its own. The real test of a successful school catering programme is whether children actually choose to eat what’s served. Achieving compliance with nutritional guidelines is one thing; making those meals appealing, tasty and engaging is another.

Working in partnership with schools, school catering companies are continuously innovating menus to strike that balance – ensuring dishes are packed with nutrients but also appealing to young tastes. This means carefully planning ingredients, experimenting with flavours, and creatively presenting food so students feel excited about what’s on offer. 

At the same time, rising food and labour costs pose ongoing challenges in maintaining variety and quality without passing those costs on. The expertise and commitment of experienced school catering teams make all the difference – helping schools navigate financial pressures without compromising on nutrition or taste.

A Collaborative Future for School Nutrition

Improving school nutrition and expanding the quality of school catering requires a collaborative effort – between schools, caterers, nutritionists, policymakers and families. Sustainable models that reflect contemporary dining habits and the diverse nutritional needs of children will help ensure all students are set up for success.

Investment in nutritious school food is far more than a line item in a budget: it’s an investment in our future – supporting cognitive development, promoting healthy habits and building resilience in the next generation. And as evidence grows around the links between school nutrition and both academic and long-term outcomes, the priority placed on quality school meals must remain high.

School Catering Companies: Partners in Learning

School catering companies are more than just food providers – they’re partners in education, health and community wellbeing. By delivering meals that nourish body and mind, they help create environments where children can flourish academically, socially and physically.

As we look ahead, one thing is clear: feeding young minds with nutritious food lays the groundwork for a brighter future – both inside and outside the classroom.

Optimising Food Service at Kings Norton Girls’ School

Posted on by lawrence riches

Executive Summary

Kings Norton Girls’ School is an all-girls academy school and sixth form in Birmingham for students aged 11–19. They welcome around 1,100 students and according to the Parent Power Guide, it’s ranked among the top secondary schools in Birmingham. Kings Norton Girls’ School appointed Angel Hill Food Co. in 2024 to revitalise its catering service, which was facing challenges such as high food costs, significant waste, low student engagement, and slow service times.

Led by Catering Manager Andre Alto, we implemented a refreshed approach focused on cost control, food quality, staff training, and student engagement. A 12-month food calendar, themed events, reduced packaging, and stronger collaboration with students, parents, and school staff helped transform the dining experience and support a healthier, more sustainable food culture.

The Brief

The food service at the school faced many challenges left over from the incumbent service provider including:

  • High food costs and significant food waste (affecting profitability)
  • Poor communication between the kitchen team and school staff, leading to a lack of motivation in the kitchen.
  • Service times were also causing delays and student-parent dissatisfaction
  • Low student engagement

The Outcome

Providing nutritious, fresh, and diverse meals in schools is crucial for several reasons,including promoting healthy eating habits and addressing food insecurity. In 2024 Clare Skinner, Business Manager at Kings Norton Girls’ School appointed Angel Hill Food Co. to revive their catering efforts.Our Angel Hill Food Co. team, led by Catering Manager Andre Alto, set to work implementing interventions. These interventions spanned the food supply chain to supercharge our service.

Andre implemented a system to monitor food expenditures. He collaborated with suppliers and the purchasing team to ensure optimal price and quality. He also trained kitchen colleagues on portion control and food preparation techniques. These measures led to a noticeable reduction in food costs and waste, improving the profit margin.

A 12-month food plan was presented to the school, featuring an exciting calendar of events to engage students and sixth-formers. The plan introduced new recipes and raised awareness around key food campaigns that promote healthy eating. Calendar highlights included Build Your Own Burrito Day and the Academy Cookery Show. Special catering efforts were also made for families attending the schools theatre performances.

These changes significantly boosted student engagement and school spirit. Overall, it not only drove sales but sparked a positive shift in school culture.

BEST Outcomes

Best Experiences: Collaborative planning with students and parents created a more inclusive and enjoyable dining experience, boosting engagement and school spirit.

Best Productivity: Delegating kitchen responsibilities based on individual strengths led to faster service, improved food quality, and greater team efficiency.

Best Practices: Introducing regular audits and aligning menus with the seasonal food plan ensured consistent quality and nutritional balance.

Best Resilience: The kitchen team adapted quickly to new systems and embraced continuous improvement, even under pressure, maintaining high standards throughout.

Best Outcomes: The combined efforts resulted in a 15% uplift in daily sales and a 91% audit score, highlighting the transformation of the entire catering provision.

Key Statistics:

  • 15% Daily sales increase.
  • 1,100 Students attending Kings Norton Girls’ School.
  • 91% Score in an unannounced WLP audit – 5-star EHO rating.
  • 12 Month food plan was introduced.

Free School Meals Expansion Supports Angel Hill Food Co.’s Mission

Posted on by lawrence riches

The UK government has announced a major step in tackling child poverty: an estimated half a million more children in England will now qualify for free school meals, expanding access through Universal Credit eligibility. This offers vital support to families under pressure from rising living costs. 

For Angel Hill Food Co., part of OCS, this aligns closely with our belief that every child deserves a nutritious meal to fuel learning and growth. Across UK schools, our teams deliver imaginative, wholesome meals that do more than nourish; they inspire and foster a sense of belonging.

Champions of Nutritional Creativity

  • Jennifer Brown, LACA 2024 School Chef of the Year, uses fermentation, pickling, and school gardens to stretch budgets and deliver flavourful, nutritious meals that educate as well as satisfy. 

  • Chef Manager Andre Alto at Kings Norton Girls’ School has transformed the catering experience by refreshing menus and investing in team training, introducing sustainable and cost-effective practices. 

Why Nutritious School Meals Matter

Amy Teichman, Head of Nutrition at Angel Hill Food Co., highlights some eye-opening statistics: only 4% of teenagers and 14% of primary-aged children meet recommended daily fibre intake, and fewer than 9% of teens get their “5 a day.” She notes that school meals aren’t just about nutrition—they are vital for learning and reaching full potential. “When a child is hungry, learning becomes nearly impossible,” she says. 

She adds that the company looks forward to working with education partners to increase freshly prepared meals and help update the standards for school meals. 

More Than Policy – It’s Our Purpose

As part of the broader OCS Group, Angel Hill Food Co. is committed to nurturing young people in more ways than one. The relaunched OCS Foundation supports children through partnerships with charities like the Irish Youth Foundation, Brighten the Corners, Teenage Cancer Trust, and Scotty’s Little Soldiers. Their mission: ensure every child can reach their full potential. 

This free school meal extension is a welcome advance, but for Angel Hill Food Co., meaningful impact goes beyond policy. It’s embedded in our daily actions, our teams, and our purpose.

Championing Healthy Eating Through Veg Power Campaign

Posted on by lawrence riches

In March, more than 10,000 primary school pupils joined the national Eat Them To Defeat Them initiative, an award-winning Veg Power campaign aimed at boosting children’s vegetable intake in a fun and engaging way. Spanning 36 schools from Southend-on-Sea to Huddersfield, the campaign gave Angel Hill Food Co. an opportunity to promote healthy eating habits among young learners and inspire a lasting love for vegetables.

Why Vegetables Are Vital for Growing Children

Vegetables are packed with essential vitamins, minerals, and fibre that support children’s growth, strengthen immune systems, and reduce the risk of chronic illnesses later in life. Yet 80% of UK primary school children are not eating enough vegetables.

As a leading education catering provider, Angel Hill Food Co. is committed to changing this by making vegetables appealing, accessible, and part of everyday meals.

Partnering with Veg Power for Positive Change

To support the seventh year of the Eat Them To Defeat Them campaign, Angel Hill Food Co. partnered with Veg Power, a not-for-profit organisation dedicated to improving children’s diets.

We provided participating schools with campaign packs, including posters, stickers, activity sheets, and take-home materials, as well as hosting online training sessions to help school teams get involved. Our catering teams brought the campaign to life through tasting workshops, vibrant displays, and even dressing up as vegetables to capture pupils’ imaginations.

The official focus week began on 10 March, but many schools continued activities beyond that date. At one school in Shrewsbury, Veg Power representatives hosted a special assembly and filmed the event for national promotion. Sweetcorn topped the popularity list among pupils, closely followed by carrots.

Celebrating Creativity and Impact

Several of our schools also entered the Veg Power Caterers Challenge, which recognises the most innovative campaign efforts with prizes of up to £500. After last year’s success, when Redhill Primary earned a Silver Award, we are hopeful for more recognition this year.

Feedback from our teams highlighted the positive reception:

The children truly embraced the challenge, and we’re excited to keep the momentum going.

– Karen Hodson, Operations Manager

Many children tried vegetables for the first time, and we’re looking forward to more initiatives like this.

– Kate Venables, Chef Manager

Continuing the Momentum for a Healthier Future

Although the campaign has ended, Angel Hill Food Co. remains dedicated to encouraging children to eat more vegetables. Through initiatives like Junior Chef’s Club and Lunchathon, we aim to inspire lifelong healthy eating habits and provide fun, educational food experiences.

By working alongside Veg Power, we are helping to shape a healthier future, one vegetable at a time.

Get in touch with our team to learn more about our education catering services and how we can support your school.

Advocating for Healthy School Meals at Westminster

Posted on by lawrence riches

Angel Hill Food Co. proudly joined LACA’s Great School Lunch event at the House of Commons on 29 April 2025, reinforcing its commitment to healthy, high-quality school meals. Representing the company were Jennifer Brown, Catering Manager, and Rob Cass, Operations Manager, who showcased the passion, innovation, and care that go into every meal served to pupils across the UK.

Supporting the Call for Increased Free School Meals Funding

The event formed part of LACA’s national campaign to raise the Free School Meals allowance in England to £3.16 per meal. This funding increase would help schools and families during the cost-of-living crisis, ensuring children continue to receive nutritious, hot meals.

Rob and Jennifer joined catering and education leaders to highlight the importance of nutritious food for every child and to address the challenges schools face — from rising food prices and limited budgets to maintaining high nutritional standards.

Award-Winning School Chef Displays Excellence

Jennifer Brown, LACA’s 2024 School Chef of the Year, prepared and served lunch to Members of Parliament, offering a first-hand taste of the balanced and appealing meals served in schools nationwide.

Menu highlights included:

  • Mains: Souvlaki chicken, feta & broccoli quiche, sweet potato & chickpea curry

  • Sides: Greek salad, kachumber salad, savoury rice, seasonal vegetables, focaccia

  • Desserts: Chocolate & beetroot cake with hot sauce, strawberry cheesecake, fresh fruit, apple & cinnamon crumble with custard

Jennifer’s participation demonstrated the expertise, creativity, and dedication behind every school meal served by Angel Hill Food Co.

Championing the Future of School Catering

Angel Hill Food Co., part of the OCS Group, supports LACA’s mission to ensure healthy, accessible meals for all pupils. The event also provided Rob Cass, LACA Southwest Vice Chair, with an opportunity to engage MPs on the vital role of school catering teams and the pressing need for better funding.

The presence of Angel Hill at Westminster underscored its leadership in education catering – balancing quality, sustainability, and value – and its commitment to shaping a healthier future for children.

Inspiring Future Talent Through Catering Work Experience

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At Angel Hill Food Co., we’re passionate about supporting young people into the workplace and introducing them to exciting career paths within the facilities management and catering industry. As part of this commitment, our team in the Education Sector at North Shropshire College recently hosted two first-year catering students, Zoe and Gabby, for a hands-on work experience placement.

Real-World Catering Skills

Over two days at the Walford Campus, Zoe and Gabby gained practical experience across all aspects of catering operations. Their activities included stock and delivery management, food and menu preparation, counter service, health and safety management, and kitchen operations.

The students also shadowed Estate Chef Manager, Francesca Gilmore, learning essential back-of-house skills such as income administration, product ordering, and menu planning.

Francesca emphasised the value of the experience:

This two-day placement gave both students a clear insight into a typical day in the further education catering sector. It showcased an alternative catering career path and could be a stepping stone toward an apprenticeship or a long-term role in our industry.

Inspiring the Next Generation of Chefs

For Zoe and Gabby, the placement was both educational and motivating:

  • Zoe: “The placement was very welcoming, and I received outstanding support and guidance. I took on a variety of tasks and improved my communication skills, which boosted my confidence.”

  • Gabby: “I loved it! This experience confirmed my passion for catering as a career. I enjoyed the variety of tasks and working with such a friendly and supportive team.”

Building Careers in Catering and Facilities Management

We believe in nurturing future talent by giving young people the opportunity to explore fulfilling careers through work experience and apprenticeships. By doing so, we help to shape the workforce of the future and strengthen the catering industry.

If you’re interested in offering or taking part in work experience programmes, get in touch to learn how OCS and Angel Hill Food Co. are developing the next generation of catering professionals.