We're passionate about food and about working with children to give them the best possible experience at lunch time.
Our food is nutritionally balanced, exceeds government standards and has been accredited under the Soil Association's Food for Life Quality Awards Scheme.
We use locally sourced, produced and organic ingredients wherever we can and a minimum of 78% of all our dishes are prepared entirely on site.
All our food options contain choices that are suitable for vegetarians and for students with food allergies and other dietary requirements.
Our service is extremely flexible to meet the needs of all our schools and children.
We have made the following pledges
Pledges on fat
Use an oil for frying with less than 15g saturated fat per 100g such as rapeseed or sunflower oil.
Use lean minced meat or drain off the fat. Trim excess fat from meat and remove skin from chicken.
Use cooked meats with all visible fat trimmed off.
Offer to grill, bake, poach or steam food instead of frying.
Use or offer low fat cheese.
Use or offer single cream, low fat crème fraiche or natural yoghurt instead of double cream.
Use or offer skimmed milk, 1% or semi-skimmed milk instead of full fat milk.
Use or offer no spread/butter, low fat spread or less butter.
Use or offer food without mayonnaise or dressings.
Use or offer other low fat products - Quorn.
When deep frying, ensure the oil is heated to a temperature which reduces the take up of fat (175 degrees C for chips).
Shake the basket of the deep fat fryer to remove excess fat.
Pledges on salt
Remove salt from tables and counters so customers don't just add it automatically.
Add less salt when cooking food or use alternatives such as a low salt or sodium product.
Don't add salt when boiling food such as rice, pasta, potatoes or vegetables.
Use herbs or spices to improve the flavour of food rather than salt.
Use low salt or sodium ingredients in the preparation of food.
Offer low salt or sodium menu items as alternatives.
Pledges on fruit, vegetables and wholegrain
Use or offer non processed vegetables or salad.
Offer fresh fruit or fruit salad alternatives.
Incorporate, where appropriate for the dish, pulses, including lentils or beans in dishes like soup, stews, curries, stir fries and rice.
Offer wholemeal or wheat germ bread, pitta bread, flatbreads, naan, chapattis, pizza base.
Use or offer brown rice.
Pledges on sugar
Offer water, sugar free drinks or fruit juice.
Use or offer fruit in fruit juice rather than syrup.
Offer low sugar cereals or desserts.
Offer sugar free cereals or desserts.
Pledges on allergens and smaller portions
Offer dishes which are guaranteed to be free from specified allergens:
- sulphur dioxide and sulphites
Offer smaller portions or servings.
Details of the schools included within the Heart of Derbyshire Gold Award are attached to this page.