Rydal Penrhos’ catering team has transitioned to a local supplier for key ingredients as part of the nutritious provision offered.
The last few days have been busy ones for Jonathan Stubbs, who holds the position of catering manager at Rydal Penrhos, and his team. We are always looking for ways to improve the provision offered to our pupils, with balanced diets feeding bright young minds and keeping them fully energised in and out of the classroom.
This centres around the quality of the ingredients that feed our school community. Rydal Penrhos moved away from a non-specialist national supplier and have chosen to source all of our fresh produce, milk and eggs from M. Hughes – a specialist supplier based in Mochdre who also works with a host of North Wales restaurants, hotels and kitchens.
Mr Stubbs, said: “We know that using such a great local supplier will enable us to maintain the quality of our school food and also to eliminate issues with supply chains and deliveries which have proven a problem in recent months.”
Using a supplier closer to home comes with additional benefits. It allows the school to order more regularly, keeping food as fresh as possible and helping reduce waste.
More than 5,000 litres of milk are used across Rydal Penrhos each academic year. Up until recently, the majority of the milk that our Prep pupils drink came in individual plastic containers.
As part of our catering objectives, the school aims to reduce both food and general waste, moving towards sustainable sources. Working with the team at M. Hughes, we are now ordering our milk in larger, containers and asking our Prep staff to give each pupil their morning milk in a reusable container.
Maria McLean, Commercial and Marketing Manager who also leads the relationship with catering providers Holroyd Howe, added: “I am delighted that we are able to move away from national wholesalers and can work with local food suppliers.
“It is vital that we source the best quality ingredients for our pupils and also look for more sustainable ways to feed our school community.”