Page 28 - Independent Schools Magazine
P. 28

School Bake Off
Teams of two from each of
the ten Felsted School, Essex, Boarding and Day Houses have been competing over the past few weeks to make it to the  nal of Felsted Bake Off 2017.
Their  nal challenge was to make the French dessert, ‘Paris- Brest’, a speciality of former Great British Bake Off judge, Mary Berry. With two hours to complete the desert, the kitchen was busy with judges, staff and pupils, all watching the talented
 nalists and doubtless hoping for a taste of the  nal bakes.
Mrs Diane Guerrero, Felsted Cookery Activity Teacher commented: “The pupils
should all feel very proud of themselves for what they have achieved and the effort and commitment shown throughout the competition. I would like to thank all the judges who gave up their time to offer advice to the students and give valuable feedback on their  nal bakes.”
Lifting the Lid on Packed Lunches
Advertorial Feature
Pictured: Felsted Bake Off Final Judges (from left to right) Stephen Tittle (Wood Cottage Tea Room and Patisserie), Mr Rene Hauret (Head of Catering at Felsted) and Mr Emile Galvin (Chef and FOH Manager for the Galvin Green Man)
By Amy Roberts, Director of Nutrition and Food Development at leading school catering company, Holroyd Howe.
Packed lunches have hit the headlines recently calling out
the high levels of sugar, fat
and salts the average lunchbox contains, which are far beyond the daily recommended intake for school children. Processed foods, misperception around “healthy snacks” and a lack of portion control can all contribute to a nutritionally poor packed lunch.
In independent schools, there
are weeks when pupils have
more packed lunches than hot school meals as a result of busy schedules that include extra curricular trips and sporting  xtures. Never has it been so important, therefore, that the nutritional pro le of these packed lunches meet the nutritional needs of these children.
Past research into the content of packed lunches has shown that more often than not a packed lunch contains less energy (kcals), carbohydrate, protein, vitamins and minerals and more salt
than a typical school meal.* This research was compared to the
nutritional requirements of an average teenage pupil and not one who expends considerably higher amounts of energy due to an increased participation in sport during the school day.
At Holroyd Howe, our expert nutrition team have created guidelines for packed lunches that can be applied depending on the purpose of the packed lunch. The guidelines have been designed
to meet the needs of pupils with different energy and nutritional requirements. For example, a
pupil who is taking part in an all-day rugby tournament is going to have much higher energy requirements than a pupil on an educational  eld trip. For these reasons, we have created a three- tiered approach to packed lunches that our schools and chefs can choose to adopt.
These guidelines take into consideration the additional energy requirements of the pupils’ carbohydrate, protein and  uid requirements, ensuring their lunch, even though it may be eaten at the side of a sports  eld or on the coach, is still providing the nutrients they need for optimal growth and development.
01189 356707
28 Catering
*Children’s Food Trust. Secondary school food survey 2011: school lunches vs. packed lunches

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