Bursar’s Review ISBA Annual Conference 2019

Just take a look at the company’s twitter feed @holroydhowe to see their teams’ passion and creativity. They place pupils at the heart of what they do and focus equally on nursery, pre-prep and prep schools as much as they do on senior schools and colleges. Home from home food service Holroyd Howe is particularly strong at providing a ‘home from home’ food service for boarding communities and recognise the importance that this has on their school experience and the reputation of the school. Their team is highly experienced and professional and brings energy, enthusiasm and a sense of fun that enables them to win the hearts and minds of the catering team. Holroyd Howe believes wholeheartedly in education and developing talent and provides all their staff with a wide range of interactive training opportunities. From bespoke culinary skills, to barista and front of house service skills, plus access to Michelin Star Chefs such as John Campbell and Monica Galetti to inspire and assist in developing teams. They also support their schools to educate pupils on healthy eating, sports nutrition, exploring new flavours, dining etiquette, where food comes from, seasonality, how to cook and to be conscious of sustainability, recycling and reducing waste. Employing two full time nutritionists and a sustainability manager, Holroyd Howe is passionately determined to make a difference in these areas. Health and wellbeing Some exciting initiatives include innovative approaches to health and wellbeing. Their registered nutritionists ensure that the menus the company creates are well balanced and nutritious, and maximise academic and sporting achievement for school pupils of all ages. The nutritionists assist our schools in educating pupils, parents and academic staff on eating well through talks, assemblies and fun interactive sessions. Food explorers − tasting tables encourage children to try new foods, learn about where their food comes from and the versatility of fresh ingredients. Chef demonstrations – live chef workshops hand making sushi, bread, sausages or pasta. Supplier days – engaging pupils with fresh, local produce to taste and explore. Student kitchen − a programme teaching sixth form pupils cooking skills when they head off to university or leave home for the first time. Half measures concept − reducing sugar content in dessert recipes by 50 percent. Holroyd Howe is also creating menus that are free from allergens, helping schools to manage the growth in specific dietary requirements. Their skills are not limited to providing the core pupil dining element as they also excel in delivering high quality match teas, 70 HEADLINE PARTNER hospitality and events catering to support schools in creating a market leading position and enhancing their commercial enterprise business. They can help schools to design catering facilities, cost effectively introducing fantastic new sixth form cafés, delis, dining halls and kitchens. To conclude, they develop the philosophy that the sovereignty of the services will always remain with the schools they work with, while responsibility and accountability for delivering a fabulous food service consistently for the duration of the contract will sit with Holroyd Howe . www.theisba.org.uk