First sponsors for 2014 Family Food Appreciation workshops revealed
25/11/2013 - 16:04

The first sponsors for the 2014 Craft Guild of Chefs’ Family Food Appreciation workshops in association with LACA have been announced.

Back once again are Mars Foodservice brands Uncle Ben’s and Dolmio, Premier Foods, Marks & Spencer and Reynolds Catering Supplies, which all supported last year’s scheme, and the organisers have also secured the backing of the Country Range Group, Nisbets/Chef Works, Worshipful Company of Cooks and Quality British Turkey for next year’s workshops.

As well as financial input, sponsors of these workshops must bring ‘real’ benefits to the pioneering scheme, now in its second year with LACA as official partner. For instance, Mars is set to supply the workshops with Uncle Ben’s quick-to-cook rice as a healthy staple, while Reynolds will provide seasonal fruit and veg for an educational market stall.

Quality British Turkey, in association with the coveted Red Tractor seal of approval, will showcase the best examples of this often under-exploited lean, protein-rich meat and an ingredient that is also cost-effective for schools.

While the long-term plan is to secure structured funding for the workshops, the programme is currently reliant on private sponsorship, with companies and organisations involved also helping to support and drive the activity.

The workshops see professional chefs going into UK schools to teach children and parents cooking skills together, the idea being to develop a family bond through food knowledge and preparing food that is time-saving, cost-effective and nutritionally balanced.

The workshops show how much fun can be had from cooking together, while providing those taking part with an insight into the catering industry. The other objective is to combat the fact that two or three generations now have not been educated in diet health and general life skills, while helping to bring obesity under control.

The workshops also look at ways to reduce waste, from demonstrating how to use leftover bread to what can be cooked and then frozen to improve shelf life and eating quality.

For more information on sponsoring this year’s Family Food Appreciation workshops, which start in January 2014, email