New servery at Dragon School uses Moffat counters to fit in with tight installation timetable
The Dragon was founded as the Oxford Preparatory School in 1877 by a group of university dons to educate their own children. It has evolved into a modern co-educational school for 850 children aged four to 13 based on two sites. The school provides a dynamic balance of imagination, originality and academic discipline while preparing pupils for the rigours of life in the 21st century.
Recently the Dragon had the opportunity to upgrade the servery at the Prep, based at its Bardwell Road site, which has a total of 640 day and boarding children. To make sure there was no disruption to pupils all the work had to undertaken in the Easter holidays. Factory First.com Ltd from High Wycombe designed, planned and project-managed the job and carried out all the work within the tight two and a half week timetable.
Danny Gill and Will Hodson urge chefs to run pop-up kitchen restaurants in schools
Take twelve 15 year old students and a couple of passionate chefs with Michelin experience, add a lightbulb idea, give them a kitchen for a day and what do you have? Apart from a lot of hard work and a lot of fun, you have a possible solution to the catering industry’s skills shortage, with six of the twelve wanting to work in restaurants.
Bradford Grammar School’s new Frima has helped save time and money, reducing spend on raw ingredients
Bradford Grammar School’s busy catering operation features a full breakfast menu, snacks during break, and a lunch service that feeds up to 1000 pupils daily. With just one servery, peak times between 12.05 and 13.30 are “fairly frantic,” says executive chef Dean Winter.
Dean joined the school just over a year ago. Before he started he went to another school to familiarise himself with its catering operations and it was here he witnessed firsthand the Frima VarioCooking Center Multificiency in action.
“I saw its capabilities and as soon as I started at Bradford it went straight on my wish list.”
The Main Event, LACA conference and exhibition, Hilton Birmingham Metropole, 8th-10th July 2015
When specifying school catering equipment, it’s important to consider the pupil journey, from start to finish. Which is why, at the LACA Main Event 2015, Moffat will be showing equipment specially designed for all areas of school catering, from heated food transport to counters and clearing.
On the stand will be Moffat’s PF12 food transport heated holding cabinet, which is designed to hold hot food at optimum temperatures for serving, without spoiling. This unit is ideal for schools as meals can be prepared then held, ready to wheel-in and serve as soon as the lunchtime bell rings. This is especially suited to multi-purpose areas and when the kitchen is separate from the dining room.
Free electricity worth at least £100 for every school caterer – exclusive to the LACA Conference
The Main Event, LACA Conference and Exhibition,
Hilton Birmingham Metropole, 8th-10th July 2015
FRIMA has organised a special offer for those attending the LACA Conference. Anyone taking a free, no obligation trial of a FRIMA 112T can claim the cost of £100-worth of electricity, whether or not they decide to keep the unit.
Hackney’s ‘guinea pigs’ give thumbs up to FRIMA VarioCooking Center
Over 200 children to feed. In a lunch hour. From a very, very small kitchen. It’s something plenty of primary schools deal with every day. St John and St James CE Primary School in Hackney is tackling the problem with a cooking suite comprising two 6-grid combi steamers, a couple of induction hobs and a FRIMA multifunctional VarioCooking Center – the first to be supplied to a primary school in the Borough. “We’re guinea pigs for Hackney,” laughs head chef Ivie Bello-Osagie.
Moffat’s mobile hot cupboard range designed especially for schools
Schools are always looking for economical ways of serving food and especially in the primary sector where the numbers of those taking hot meals is rising. Mobile server counters provide an inexpensive and versatile solution where space and budget are limited.
Moffat’s mobile MH9 hot cupboard range is designed around the standard school meal aluminium cooking pan to simplify transfer of food from kitchen to serving area. The MH9 range can be used as standalone serving units or several can be banked together to form a continuous serving top.
Space saving ‘kitchen in a box’ is ideal solution for UFSM
Rational’s SelfCookingCenter 5Senses combi steamer is the ideal primary school cooking solution, says the company, because it is so easy to use, produces healthier foods, saves running costs and a single unit can replace several conventional appliances, making it perfect where space is limited. One customer describes theirs as ‘a kitchen in a box’. (more…)
Williams develops Small Kitchen range.
Operators are reducing space inside the kitchen, so as to have more room outside the kitchen for tables, chairs and paying customers. There are big challenges for anyone designing a compact kitchen – fitting in the needs of the workflow, services and equipment is a precise balancing act. Now Williams has developed the Small Kitchen range – a choice of products that are compact but deliver the same performance as the standard versions.
As well as being compact, the range is designed to be as flexible as possible, with many models suiting a variety of applications. “We have designed the Small Kitchen range to help operators maximise the efficiency of their kitchen – whatever its size,” says Martin Laws, marketing manager at Williams. “For example, the PrepWell and Thermowell refrigerated ingredients units are equally suited to pizza, salad or sandwich preparation, for jacket potato fillings and for a host of other tasks.” (more…)
Rational launches free training and development seminars for school caterers
The Rational SelfCookingCenter whitefficiency is the market leading combi steamer and the cooking appliance of choice for most caterers in education. Now Rational has introduced its Academy School for Schools, an exclusive series of free training and development seminars aimed at school caterers using the SelfCookingCenter combi steamer.