Q: What do a three Michelin star restaurant and a SEN school kitchen have in common?

A: They’re both serving up the same meat!

Charlie is the Head Chef at Stormont House SENs School, and serves up a vegetarian menu twice a week, investing the savings he makes in better quality meat for the other days.

As part of our School Food Charter we encourage schools to serve up vegetarian meals as part of a varied menu at least twice a week. This allows teams to make savings. Charlie invests the savings his team makes in sourcing meat from the same producers used by three Michelin star restaurants – which we think is pretty incredible! 

Reducing the amount of meat we eat and making sure the quality of the meat we do consume is top notch, allows chefs and school kitchen teams to cultivate an appreciation for produce, animals and the wider environmental impacts our eating habits can have on the planet in students and staff alike.

 “In March we made the decision to commit to all of the meat we use in our kitchen to be from organic farms that we trust and know farm their meat in sustainable ways. Our meat consumption is less than the average school with meat on the menu twice a week, with this we can ensure that when we do serve meat it is the best quality and in doing so, we show respect to the produce and animals.

“We are fortunate to use Rhug Organic Farm in North Wales for a vast selection of meat – from organically slow-reared chickens for school favourites, to venison for delicious slow cooks in the autumn & winter months. In addition, we also now work with The Ginger Pig allowing us to have an even further selection of higher welfare meat from trusted farmers.”

Charles Gabriel, Head Chef at Stormont House School

Charlie’s passion for food and provenance always shines through. 

We’d love it if all school kitchen teams were empowered to choose their own suppliers and produce that’s ethically and sustainably sourced. At the very least, we’d like to see minimum procurement standards which ensure kids get to eat sustainably when they come to school. 

Ensuring that we place these types of best practices front and centre in the school food revolution, means that not only are we making sure that kids get to eat healthy, nutritious and delicious food of the highest quality, but that children grow up with the knowledge and confidence that making and consuming tasty food can be both ethical and sustainable.

For More

For more upadtes on the amazing work coming out of our school kitchens and to get to know our chefs, head to our social media channels – Instagram and Twitter, for daily posts.