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A ‘Return to School’ recipe guide has been created for all school caterers and chefs to download, packed full of hints, tips and recipes that work effectively during the gradual reopening. All the hot and cold desserts meet the Government 2020 sugar targets so they can easily be added to menus during this summer term. Recipes include sausage and mash in a pot, cottage pie and Hovis pizza with desserts such as apple crumble and custard in a pot, vegetarian jelly pots and potted fruit cheesecake. Chefs can download the guide from the Premier Foods Foodservice website.

The team recently hosted their first ‘Ask the Chefs’ webinar where school caterers could pose questions about menu planning with the new Covid19 restrictions. Chefs Mark Rigby and Louise Wagstaffe also shared recipes they have created after researching the variety of ways schools would be managing the lunchtime process. This included grab and go options that could be taken to eat in a designated area as well as dishes that would work well for a staggered lunchtime in a dining hall. The team also considered that some schools may have fewer staff in the early stages of the gradual reopening and so dishes needed to be made quickly, easily and potentially prepared in advance. For those who missed it, the webinar is available to view online.

Due to demand, a follow-up webinar session is planned for Thursday 9th July where the chef duo will address the latest issues, looking back over this term and sharing menu advice for a wider opening of Primary Schools and the return of Secondary Schools. Once again, school chefs can put their questions to Mark and Louise as plans for the next school year are being put into place. Chefs can book their spot on this webinar here.

For school chefs looking for a more personalised response to their menu challenges, Premier Foods is holding a ‘Back to School Surgery’. Chefs can book a dedicated slot to have a one to one advice session online with chef Louise Wagstaffe. Those interested in these free sessions should email sarah.robb@premierfoods.co.uk and arrange a slot.

To provide additional inspiration to school chefs, the foodservice team is giving away samples of its new Angel Delight Mousse to schools. This new product has already proved popular with pupils across the UK with a free recipe book available for school chefs to create everything from unicorn mousse to chocolate orange mousse cake. There is also a recipe for the Rainbow Jelly which has been designed to symbolise the hope and thanks pupils have become familiar with during lockdown. Free samples can be requested by chefs filling in this quick form.

To keep in touch with all of the return to school resources from Premier Foods Foodservice, make sure you are following @PremierFoods_FS on Twitter and Instagram and Facebook