A mix of sociology and school food

A mix of sociology and school food

Lexa is the Sous Chef at Lampton and an experienced pastry chef who trained at Ferrandi, an internationally-recognized school of culinary arts. Lexa is also a Sociology graduate and always hoped to combine that knowledge with food. Working in a school is allowing her to do just that. Lexa’s about to celebrate a year of working in school food.

From Michelin Stars to School Food

From Michelin Stars to School Food

For International School Meals Day, we went behind the scenes at Lampton School. Head Chef David comes from a fine dining background. He trained at Noma, in Copenhagen – a two Michelin star restaurant. David also worked in Italy for over two years but realised chasing stars wasn’t for him and he started working with us.

Meet Charlie, one of our new recruits

Meet Charlie, one of our new recruits

Charlie Gabriel, former River Cottage HQ chef, is using his contacts and know-how to put top quality produce – including the freshest of fish caught on the Devon coast – on the plates of a special needs school in London.

Where Chefs in Schools Began

Where Chefs in Schools Began

“As soon as I started working in a school kitchen, I realised it was so much more than a 7-3 job, there was so much I could do with regards to the food and the whole school culture, from teaching where food comes from and how to make it. It allowed me to be creative as well.”