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Dishing up the best
School meals
THE Council Catering Staff, at 2
Liverpool Schools, are celebrating after scooping national awards for their
initiative, skill and dedication.
Kitchen staff at St Cecilia's Catholic Infant and Nursery School in Tuebrook
scooped the gong for best customer service in the public sector at the
Blakemore Foodservice Awards.
They serve 150 freshly prepared meals a day and the School even has its own
allotment which grows food for the kitchen.
Veteran Head Cook Ellen Hives; who has now served 3 generations of pupils in
the City; works closely with children, asking what they like and don't like
and making changes if necessary.
The Catering Team and School Staff organise many theme days and at a Bonfire
Party, they were met with a red 'firework' carpet, streamers and a light
show which mimicked fireworks going off around the Dining Hall.
Headteacher Elizabeth van de Waal said:- "Children are at the Centre
of what Ellen does, she bends over backwards and is very enthusiastic in all
that she does for the School. She has a great work ethic and her team follow
suit."
On Friday, 8 January 2015, Assistant Mayor and Cabinet member for education,
Councillor Nick Small went back to School and visiting St Cecilia's Infants
to congratulate staff and sample their award winning service.
Meanwhile, staff at St Anne Stanley C of E Primary School in Old Swan were
double winners at the awards ceremony; picking up prizes for best catering
team and best overall in the public sector.
Around 300 of its pupils have a School lunch and it has developed new menus
which have proved hugely popular.
The School now offers a breakfast club and also has a deli bar serving
sandwiches, wraps and jackets. Cllr. Small said:- "Good quality
School meals are really important, and in some cases it is the one hot meal
a day that children receive. Our School catering service does a fantastic
job providing excellent food to many of our children and young people and it
is great to see staff at 2 of the Schools recognised. I am very much looking
forward to finding out how the food has improved since I was a lad, when it
was all soggy semolina and grey cabbage!"
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