TG Catering

“Let food be thy medicine and medicine be thy food”  ~Hippocrates

Mr James Mealings
Executive Catering Operations Officer


Our motivated catering teams are given ownership, encouraging innovation and creativity, whilst managing the business within an agreed and transparent financial framework.

Our Mission Statement:

“Here at Catering Services we pride ourselves about what we do – providing great food, prepared and served by enthusiastic people, delivering an innovative and personal service.”

We live for food; we are passionate and insist on quality in all that we do.  Children who eat a well balanced meal perform better in learning environments.  Without healthy, balanced mealtime choices, children’s’ ability to concentrate can suffer. And to choose wisely, they need solid nutrition education that teaches them how to make a lifetime of sound dietary decisions.

Mealtime needs to be fun and delicious, built around the kind of high-quality foods and fresh ingredients that energize and satisfy children on-the-go Where we can we will always buy local, so it is likely that we use the same suppliers as you do already at home.

We pride ourselves in preparing high-quality dishes from fresh ingredients.  All our suppliers are able to demonstrate full traceability, in the case of our fresh meat suppliers we can trace right back to the farm!  Our menus are constantly changing in order to meet our children’s needs and help to keep meal time fun and monotony free!

  • Providing a successful, high quality catering service to staff and pupils is about balance, and the achievement of a number of different goals:
    • Choice, variety and healthy options
    • Value for money and budgeted costs
    • Tariffs, pricing
    • Marketing and merchandising
    • Nutritional balance
    • Consistently high quality food and service standards

    For many pupils, lunch is the principal meal of their day; therefore our catering bears a much larger responsibility for providing a healthy and nutritionally balanced diet. Meal times should be relaxed and fun whilst also providing all the ingredients necessary to assist pupil’s concentration and learning.

    Some schools prefer to outsource their catering themselves, feeling that the extra control and the additional responsibilities and workload is considered too onerous particularly as regulation and legislation has grown.

    In April 2000 “Fair Funding Legislation” came into place which gave schools the opportunity to review how services are provided within their School.

    This gives Schools the opportunity, independence and flexibility of self-managing their own catering function in-house. In doing so it enables the School to enhance the quality and service provision and in the majority of cases generates profit for reinvestment in their school.

    The benefits of schools self-managing their catering operation include:-

    • Opportunity to improve the quality, choice and flexibility of menus
    • Total control over menu and nutritional planning
    • Total financial control

    Frequently asked questions and answers regarding self-managed in-house catering include:-

    What is the difference with a self-managed in-house catering service?

    The key difference is that the catering staffs are employed directly by the school, so they are an intrinsic part of the school community and so the reporting lines are unified.

    Why do schools choose to manage their own catering and what are the key benefits?

    There are many reasons why schools choose to take a service in-house. For some, achieving a catering service really supports and responds to the individual needs of the schools is the aim. Improving the quality of the food, together with the cost base of the service are factors alongside a better social experience of lunchtimes for the children.

    Who benefits from an in-house catering service?

    Everyone does. Heads and their teachers use the new catering service to enhance school activities and receive a unique responsive service. The catering team become integral to the school, but crucially, the students receive bespoke menus of nutritionally balanced meals.

    What if any are the disadvantages of operating an in-house catering function?

    Catering is not an industry that is for the faint-hearted. A lot of specialist knowledge is required to sustain consistently cost-beneficial quality catering operations. In-house catering means that schools doing it alone are vulnerable to pitfalls, securing reasonable deals with suppliers; coping with additional workload in transitioning or ensuring the compliance of the service.

    How do TG Catering Services assist schools that choose to self-manage their catering in-house?

    TG Catering Services have assisted both secondary and primary schools in undertaking the transition of managing their own catering operation and  have benefited in a number of ways enabling each Academy to make their own decisions regarding pricing, staffing structures, menu choices all resulting in an increase in the uptake of school meals generating a financial surplus for reinvestment. Our support services that help schools attain such benefits include:-

    • Free of charge access to legally compliant food and equipment supply contracts that offer not only full traceability but also the financial benefits of our large buying power.
    • Access to our bespoke software package, which will enable schools to control their catering finances on a day to day basis and to analyse their menus to ensure that they nutritionally balanced and meet the required nutritional standards.
    • Professional catering support services including health & safety audits, CIEH registered food safety and healthier food training and consultancy.

    At TG Catering Services we recognise the individuality of each school so offer a range of support services and invite Heads and Governors to select only those which best suit their needs.

    Example Support Services:

    • Independent review and advice of your catering services
    • Design and project management of new catering facilities
    • Legislative and Standards Development and monitoring
    • Marketing and Merchandising, Parentpay systems, NRS Till Systems
    • Assistance recruiting Catering Manager and/or skilled catering staff
    • Purchasing
    • Risk Management and financial reporting.
    • Fully serviced Management Contract
    • and much more

    Contact us today for more information on how best we may assist.

  • Our Hospitality Menus are designed to cater for a variety of occasions ranging from breakfast meetings, working lunches to evening events. The following pages offer a selection of menus and tariffs. If you would like to discuss menus for external visitors and promotional events, or are seeking suggestions or advice, please contact the  Catering DepartmentPlease note: not all menu selections are available in all areas of school and Our food may contain nut traces.Evening events are provided for a minimum of 15 persons only and may incur a surchargeWe are happy to cater for your needs at the weekend and these events should be discussed with your  Catering Manager. All prices are excluding VAT.

    Booking Terms and Conditions

    – Hospitality required Monday – Friday, 9.00am to 5.00pm – 24hrs notice please!

    – Hospitality required evening or weekend – 10 working days notice.

    We reserve the right to refuse requests that do not reach the Catering Manager’s office within the required notice period.  We can arrange for customers to use the Restaurant and  Cafe facilities with pre-arranged hospitality vouchers if you prefer.

    Hospitality menus and booking forms are available on our website

    PLEASE USE THE BOOKING FORM FOR ALL REQUESTS
    We will be unable to accept ordinary emails for bookings from September 2011

    Once completed booking forms should be emailed to the appropriate office and an authorised copy forwarded in the post.

  • Try to encourage your child to eat breakfast every day. Wholegrain cereals without added sugar, porridge, wholemeal toast, fruit and low fat yoghurt are all good ways to start the day.

    If your child is not keen on vegetables, disguise them by chopping the vegetables into small pieces and adding to pasta sauces, curry dishes or stews. Make them a bowl of salad or give them raw carrot or celery sticks to munch.

    To encourage children to eat more fruit, try adding chopped or dried fruit to cereal or yoghurt at breakfast time. You could also provide fruit as a morning snack, or provide a portion of fruit salad at lunchtime, or as a dessert after the evening meal. Chopping an apple or melon into easy to hold segments may encourage your child to eat it, and may also prevent waste.

    Make homemade pizza with your child, or try one of the recipes suggested by the school caterers. Children are often more willing to try something new when they have been involved in cooking it. You could make homemade pizza bases (you could use wholemeal flour as an alternative to white flour) and add different toppings – why not try sweetcorn, cherry tomatoes, peppers and tuna?

    Try not to give your child too many foods that contain a lot of fat, especially saturated fat – the type that is found in hard fats like butter, or in fatty meat, pies, cakes and biscuits, or to fry foods too often. If frying food aim to use less oil, or use olive oil instead of lard or ghee.

    Encourage snacking on healthy foods that are unlikely to damage teeth. All foods and drinks containing sugar should be eaten mainly at mealtimes to reduce the risk of tooth decay. Try fresh fruit, vegetables, cheese, toast, scones, plain popcorn, unsalted nuts and seeds. Raisins and other dried fruit are best consumed as part of a meal as they are high in sugar.

    Try to reduce the amount of fizzy and / or sugary drinks consumed, and encourage children to drink more water. More and more schools are encouraging the consumption of water at any time of day. Check with your school to see what water provision is available.

    Keeping sugar to mealtimes will greatly reduce the number of acid attacks on teeth, and therefore help to prevent tooth decay

    As teens become more independent in their food choices, they tend to make the wrong choices – even teens that were brought up eating healthy.

    Relationship Between Nutrition and Physical Growth

    By eating nutritious foods with lower caloric value, teens can experience a feeling of fullness and improve nutrient intake. The growing independence of high school children increases participation in their social life. They have a generally busy schedule of activities which has a great impact on the way they eat.  Nutrition and physical growth are integrally related. Optimal nutrition is a requisite for achieving full growth results.

    Health-Related Problems Common in High School Children

    Studies have shown that there are a significant number of health-related problems which adolescents have, like obesity, and eating disorders in spite of students taking nutrition classes in school.  A good eating plan focuses on the principles of satiety – the body’s signal that it’s full – by enhancing the feeling of fullness while simultaneously consuming fewer calories on food intake.

    High School Children Need More Nutrients

    The total nutrient needs are higher for high school children than any other time in life. In high school, body composition and biological changes occur which affect gender specific nutrient needs. High school children have a great appetite. Meal times are irregular due to pre-occupation with books, comics, friends and dating. Snacking in between meals is therefore common among them.

    Healthy Eating Tips

    A few things to keep in mind while planning a diet for a high school child

    1. They should eat at least three meals a day.
    2. At this age, eating breakfast can upstart the metabolism, which will help in mood control, weight control and school performance.
    3. Caloric needs vary depending on their growth rate, degree of physical maturation, body composition, and activity level.
    4. The children of this age group eat  too much high caloric  snack food and high fat food because of school, sports and work schedules overlapping with regular meal times, which has to be avoided.
    5. Snacks should be wholesome and not only a source of energy but also proteins and other essential nutrients.
    6. Children can choose healthier drinks by having fruit juice or fruit flavoured carbonated water and water instead of  shop bought fizzy drinks.
    7. Adequate amounts of calcium and iron are particularly important as the body of high school children undergo this intensive growth period.
    8. Diet and nutrition patterns adopted during these developmental years will set the stage for life-long habits which can make the difference between vitality and infirmity in later life.

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