Want to become a Food Influencer?
This is the chance for PHSG students to get creative with our school food menu, as we’d like you to create a main meal dish suitable for a secondary lunch offer.
Our catering partners, Chartwells, are launching a competition for all secondary students (year 10 and above) in their schools to create a main dish to serve nationally across all secondary schools in the Trust.
It must meet Government School Food Guidelines so please see below the guidelines that you will need to follow:
It must contain foods from the following groups:
• Starchy food – potatoes, noodles, rice, pasta (wholemeal or 50/50 where possible)
• Protein – meat, fish, eggs, beans and other non-dairy sources of protein
• Vegetables or salad – at least one portion, try to use seasonal produce where appropriate
Restrictions:
• Not deep-fried
• Animal/saturated fats not to be used (butter/lard) to avoid partially hydrogenated fats or oils
• Salt is not to be added to a cooked dish, so use alternative flavourings (herbs, spices, garlic)
• Avoid allergens where possible – definitely no nuts, no shellfish/crustaceans
Portion size per person:
Starchy Foods
Potatoes – 200-250g Jacket Potato 330 – 410g
Pasta/noodles – dry 65 – 80g
Rice – 55-65g
Other grains (couscous, bulgur wheat, polenta or cornmeal) 60-70g
Vegetables
Vegetables or mixed salad, salad bars raw – 80g
Vegetables including peas, green beans, sweetcorn, carrots, mixed veg, cauliflower, broccoli, swede, turnip, leek, Brussels sprouts, cabbage, spinach, spring greens cooked – 80g
Protein
Roast red meat (beef, lamb, pork, venison, goat) 80-95g raw
Roast Poultry (chicken, turkey, duck) 85-125g raw
Red meat or poultry in dishes such as casseroles, stew, pie, curry 75-90g (can be reduced if adding other protein based foods – beans/cheese/milk) raw
White fish (pollock, hake, coley, haddock and plaice) 90-125g raw
Oily Fish (salmon, sardines, pilchards, mackerel, herring) 80-110g raw
Tuna served in a salad, baked potato or sandwich – 70-100g cooked
Pulses such as beans (cannellini, kidney, pinot, borlotti, haricot, butter) chick peas, lentils – 40-45g raw, 100-120g cooked
Meat alternatives (soya mince, tofu, Quorn) 70-100g cooked
Vegetarian sausages, burgers, nut cutlets – 70-100g raw/cooked
Sausages (meat) – 75-90g raw
Burgers – 80-110g raw
Cost
Within our schools the caterers have up to £1.20 to spend on ingredients to produce a main meal dish.
You’ll need to work to ensure your costs are in and around that figure. Of course we understand that when making a meal you get additional value for money by cooking for more than one person so if you do slightly go over £1.20 then that is fine.
To enter
To enter, students must submit their main meal dish with ingredients to catering@tsatrust.org.uk on the attached submission form (below) by the 13th December.
