Budgeting for school catering is no small feat, especially when the goal is to provide nutritious and appealing meals within strict financial limits. OCS embraces this challenge by combining resourcefulness, innovation, and a commitment to quality. With chefs like Jennifer Brown, the 2024 LACA School Chef of the Year, at the forefront, we exemplify how budgeting effectively can transform educational catering.
Maximising resources with innovation
We adopt a resourceful approach to managing budgets, ensuring that every penny is spent wisely without compromising quality. Our chefs are trained to make the most of seasonal and local ingredients, reducing costs while promoting sustainability.
Jennifer Brown’s work showcases this philosophy in action; inspired by her grandmother’s thrifty cooking, Jennifer creates nutritious and exciting meals using cost-effective methods. She incorporates spices, herbs, and visually appealing elements, proving that even limited budgets can result in meals that delight and nourish.
Our emphasis on reducing food waste is central to our budgeting strategy. By carefully planning menus and portion sizes, we ensure that ingredients are utilised efficiently. This approach ensures that our catering services are not only sustainable but also cost-efficient.
Cost-effective practices
We invest in training and development to empower our chefs to innovate within budgetary constraints. Initiatives like the Culinary Classroom programme enable chefs to refine their skills, explore creative cooking techniques, and learn how to use alternative ingredients effectively. Jennifer Brown, a participant in the programme, now leads workshops herself, sharing her expertise in preparing dishes like game meats, which are both nutritious and economical.
Innovation is also key to our success. OCS chefs are encouraged to experiment with recipes and introduce variety, ensuring that school meals remain engaging for students, making the most of cost-effective ingredients and incorporating bold flavours.
Jennifer Brown teaching the Culinary Classroom 24/25 cohort how to cook with underutilised British produce.
Advocating for better funding and community impact
While OCS excels at working within budgets, we also advocate for increased investment in school catering. Jennifer Brown has been a vocal proponent of raising free school meal allowances, emphasising the importance of adequate funding for delivering high-quality food.
We are also dedicated to using schools as hubs for community support. Initiatives like “Cook Together, Eat Together” help families access affordable meals, using home-grown and seasonal produce in line with our commitment to sustainability. These efforts demonstrate how budgeting, when combined with innovation and advocacy, can extend to benefits beyond the kitchen.
Through strategic budgeting, creative solutions, and continuous advocacy, OCS ensures that every child has access to nutritious, enjoyable meals – regardless of financial constraints.
If you’re looking to introduce creativity into your schools catering without impacting budget – please contact our catering team.
