Spring Celebration
School Food on Show at 2025 Spring Dinner
Spring has sprung and so did our School Spring Dinner. We came together at King’s Cross Academy for an evening where school food took centre stage, a celebration of the craft, care and creativity happening in school kitchens across the country. The room was filled with people and partners who care deeply about transforming school food and food education.
The menu was a true celebration of spring’s best, crafted with care by our partner school chefs. We kicked off with crispy onion bhajis, red lentil and spinach falafel with zingy vegan chipotle mayo, and delicate Mediterranean vegetable tartlets.
For mains, a rich koji-braised hogget with nettle sauce was paired with a comforting spinach, herb and feta pie. Sides included a warm potato medley with dill, mustard and yoghurt, white beans with leeks, courgettes and mint, a crisp fennel, cucumber, kohlrabi and pumpkin seed salad, and a bright beetroot tabbouleh.
Dessert was just as glorious: a zesty lemon polenta cake with elderflower custard, followed by a smooth, tangy lemon posset to finish.
The evening was a genuine reminder of the care and creativity school chefs bring to their kitchens every day.
“It was brilliant to come together with friends old and new, all brought together by a shared belief in the power of school food. We were there to celebrate school chefs, the people at the heart of our mission, doing some of the most important, yet too often overlooked, work in the country. Nights like this remind us what’s possible when school food is done well and why we’ll keep pushing for better. Thank you to everyone who made it happen.”
Naomi Duncan, our Chief Exec.
Thank you to everyone who supports our mission — your help means schools across the country can access the training and resources they need to serve up food and food education that fuels the future.
