School Dinners Rule for British Food Fortnight at Top Cookery School

Posted on September 27, 2017

School dinners showcasing the best seasonal locally sourced ingredients are on the menu at the award-winning School of Artisan Food on the historical Welbeck Estate in the heart of the East Midlands.

The in-house chefs at the north Nottinghamshire school have come up with some mouthwatering menus for British Food Fortnight to show how delicious meals can be created from local ingredients.

Located in the midst of artisan food production on the Welbeck Estate - from bread and beer to cheese and raw milk - the chefs have come up with School Dinners as they’ve never been seen before.

  • beef and game stew and dumplings made with Welbeck Abbey Brewery ale and served with roasted vegetables and garden peas
  • roast free range chicken, Yorkshire puddings, roast potatoes, peas, carrots and broccoli & Stichelton bake
  • British quiches (broccoli & Stichleton, cheese & onion, smoked salmon), green beans with honey & mustard dressing, new potato salad

Rhubarb Farm, a horticultural social enterprise based in Langwith, north Notts, supplies much of the local, seasonal and freshly grown produce which feature in some of the favourite dishes created by the team led by head chef Chris Smith.

Served in the School’s dining room to staff, students and visitors, these lunches have become a memorable feature for visitors winning universal praise.

The School’s managing director Julie Byrne said: “Our school dinners are not as you may remember. Sharing some of our menus seemed a great way to shine a light on our wonderful local produce and support British Food Fortnight.

“We have a fantastic lunch culture here, where we encourage staff and students to take a break and sit together to enjoy a nourishing meal, something which has become an important part of the experience for all who come here.”

Abby Brennan, editor at the Great Food Club, who recently attended a course, said: "I do need to mention the catering at the School, which is in another league. All the food served is made fresh on site (and literally in front of us in this case) using as much of their locally grown Welbeck produce as possible, including bread from their own bakery and cheese from their dairy (and depending on your course, beer from the brewery). Today’s lunch was no exception."




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