Birthdays are to be celebrated. And we are pleased to bring you this good news happy birthday story about our sponsor Goosemoor Educatering, four-years-old this month. Four years ago, what started as a conversation turned into an idea, and that idea became Educatering. From the beginning, our mission has been clear: to give children delicious, nutritious, restaurant-quality meals and to help schools feel confident and in control of their kitchens again. Jamie Walsh, Founder and Director, brought with him years of experience in education, having worked at senior leadership level in schools. Rob Stevens, Co-Founder and Head of Educatering, is a chef with over 35 years of experience, more than a decade of which he spent working in educational catering at management level. Rob is passionate about helping schools bring their kitchens in-house, giving them the freedom to shape what is best for their pupils, whilst being supported by a trusted and professional team. Educatering was born from our shared belief that school meals should be something children look forward to: meals made from scratch, full of goodness, using fresh local produce and tailored to what each school really needs. One-size-fits-all just doesn’t work when it comes to children’s nutrition.
Our very first school was in Exeter. At the time they were serving around 660 meals a week, which was quite low for a school with 400 pupils. Within two weeks of partnering with Educatering, that jumped to 990+ and soon settled at an average of 1,300 meals a week. All of them freshly cooked, packed with flavour, and made from the kind of ingredients you would find in a high-quality restaurant. "From that one school, the Educatering family has grown, and how proud we are of that journey." Today we work with 100+ schools across the South West: from primary and secondary schools to specialist settings and outdoor education centres. We are also proud to have links with a local professional sports team, and to be supported by more than 20 dedicated Regional and Area Managers; as well as our wonderful relief chef team, each one handpicked to uphold the high standards we set for ourselves. Children are at the forefront of every decision that we make. Everything we do, we do with one simple thought in mind: what is best for the children? That is what guides us. That is what drives us. We are not "just" another catering company - we are a community. A family. And we believe that every child deserves a hot, nutritious meal that’s made with care. Four years in, we are still growing, still learning, and still putting children at the heart of every decision we make. Here’s to everything we’ve achieved, and all the exciting things still to come. By Jamie Walsh, Director and Founder, Educatering & Rob Stevens, Head of Educatering and Co-Founder
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Discover how SWIFT CPD and Membership can provide good value and high quality professional development to you and your Teams. You can see here the programme for our 2025 SWIFT Summer Conference TODAY, Thursday 19 June 2025 at the Future Skills Centre in Exeter: This year's conference is set to be memorable and momentous focusing about relevant educational issues bringing the best of regional and national: Artificial Intelligence | Trust Leadership | Diversity, Equity and Inclusion | Pupil, Parent and Staff Engagement | SW Regions Group | Resilience and more.
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SWIFT Summer Conference 2025 | #SWIFTConf25 The final few places are available for the SWIFT Summer Conference 2025 on Thursday 19 June 2025 at the Future Skills Centre in Exeter. As our premier leadership event dedicated to empowering educators, fostering innovation, and driving excellence in education, this year's conference promises to be an inspiring and enriching experience. Highlighted Courses:
We are back! The start of a new half term with an added impetus as the final chapter of this school year 2024 - 2025 - but with an eye on the next year around the corner.
Strategic Lead Roger Pope is in contemplative mood prompted by a 40th wedding anniversary party invitation, looking back on some of the changes in education: "So, have times changed? Yes, schools are much kinder places, with greater mutual respect and much more driven to be for the benefit of all their students whatever their circumstances. Call it inclusion if you like – it is something much more precious than the word implies." We bring you details about the Resilience, Equity and Inclusion in Education Conference in November. This is guided by our collective purpose as educators, understanding that equity and inclusion in education are important to ensure that every learner, regardless of their background, location, or situation has the support and resources they need to thrive. We hope you will take a closer look at the line-up for this event and join us if you can. Ever striving for the best, we are pleased to be working with the Colyton Foundation on Leading High Attainment - a rigorous year-long development programme that equips school leaders to drive systemic improvement in provision for high attainers in their schools. Our interview for this issue is with Sarah Plowman, School Catering Manager and Helen Vincent, School Business Manager at Whipton Barton Infant and Nursery School who share their enthusiasm for school dinners working closely with our sponsor Educatering. You can also read some of Educatering's top tips on reducing food waste in school. Devon Research School explore how to reduce or optimise cognitive load based on the guidance of the Education Endowment Foundation’s (EEF) Cognitive Science approaches in the classroom: a review of the evidence We like these features intended to support us in refining good practice. Our sponsor, ONVU Learning share the second conversation with Discovery Schools Academies Trust CEO, Paul Stone and reveal how thoughtful planning, transparency, and a focus on teaching and learning can drive meaningful change in schools. Exeter Supply Partnership explain how supply teaching can unlock doors to permanent roles and do take advantage of their free recruitment support service to schools that provides teacher profiles, arranges a trial supply day, meeting or interview, before you make a final decision about temporary cover arrangement in your school. You can meet all our sponsors and discuss with them in-person their services and products at our SWIFT Summer Conference on Thursday 19 June 2025. The final few places are available if you have yet to book. Find out more here We very much hope that you will find something of interest and relevance in this month's issue that adds value to your work in school. We are here to support you. 5/6/2025 0 Comments Interview with Sarah Plowman, School Catering Manager & Helen Vincent, School Business Manager at Whipton Barton Infant and Nursery School![]() “What blew me away … was that it is all about the children and ensuring they have a good, nutritious meal, because they know how that helps with learning, and this absolutely shines through.” Everyone likes to talk and think about food. And for children it is an essential part of their school day, which Sarah Plowman and Helen Vincent particularly understand at Whipton Barton Infant and Nursery School. Working closely with our sponsor, Educatering, Sarah and Helen plan food that children want to eat and that is also healthy and nutritious for them, to sustain them during the school day so that they are fully alert and can focus on learning. We asked Sarah and Helen to share some insights into their school catering at Whipton Barton. 1. What are your main priorities when you are planning and serving the meals for the children?
Our primary focus is to ensure that children receive meals that are not only nutritious and balanced but also enjoyable. Collaborating with Educating allows us to create menus that meet nutritional standards while appealing to young tastes. We continually assess and refine our termly menus, learning from feedback and observing children's preferences. This iterative process helps us fine-tune meal offerings to better align with their likes and dislikes. Each menu is carefully crafted to provide a balanced diet, incorporating a variety of vegetables, proteins, and carbohydrates daily. Our goal is to establish healthy eating habits that children can carry with them throughout their lives. 2. What are some of the challenges in getting meals for the children that are both good for them and that they want to eat? One of the main challenges we face is introducing nutritious meals that children not only need to be grow and be healthy but also want to eat. To address this, we creatively incorporate vegetables into dishes in ways that are both appealing and enjoyable for the children. For instance, our ABC cake - a delightful treat made with apples, butternut squash, and cabbage - has become a favourite. The secret ingredient, cinnamon, adds a touch of magic that makes it irresistible. Similarly, our Bolognese sauce and pizza toppings are enriched with blended carrots, onions, and other vegetables, seamlessly integrated into the mix. We take a considered approach to naming some of our dishes. Our courgette chocolate cake, for example, is simply listed as 'chocolate cake' on the menu. This subtle presentation ensures that the children enjoy it without any preconceived notions. Engaging with parents is also a key part of our strategy. During progress review evenings, we host taster sessions where families can sample the meals. Only after they've enjoyed the dishes do we reveal the healthy ingredients hidden within, often to their surprise and delight! 3. Can you tell us about an aspect of your food catering that works well? One of our standout initiatives is the salad bar, which has become a huge success among the children. Initially, there was some hesitation - 'What is that?' - but once they realised they could choose exactly what they liked, it quickly gained popularity. The added bonus? They love the independence of serving themselves. Our salad bar is a vibrant, fresh offering. For example, our coleslaw - dubbed 'purple stuff' by the children - is a hit. It is also a clever way to repurpose leftovers like cold roast potatoes or sweetcorn, which are always finished by the end of the day. We aim to introduce our children to new flavours they might not encounter at home, hoping they will ask, 'Mum, can we have this now?' This approach sometimes educates parents too. When children request a dish they have enjoyed at school, parents are more inclined to try it at home. To support this, Educatering have provided a cookbook featuring some of our recipes, like homemade pizzas, which we share with families. The staff's enthusiasm for these meals is also a positive indicator. They appreciate the healthy, fresh food, and we take pride in providing meals that nourish both children and staff alike. 4. Have you seen a reduction in food waste? Yes, we have seen a significant reduction in food waste, thanks to our partnership with Educatering. Their thoughtfully designed recipes provide precise portion sizes, helping us serve the right amounts and minimise leftovers. Previously, managing allergens was a major concern when our catering was in-house. With Educatering's support, we have clear allergen information and compliance measures in place, giving us confidence that all dietary needs are met. 5. What is the favourite school meal for the children and staff at Whipton Barton? Would you believe that halloumi dishes and five-bean chilli are among the top picks? Brunch is also a big hit, with classics like bacon, sausage, hash browns, and baked beans flying off the plates. Curry is another popular choice, adding a bit of spice to the weekly menu. One of the standout items is our freshly baked focaccia, flavoured with mixed herbs and garlic. We bake all our own bread on site, including the bases for our pizzas. Through this, we are helping children develop a love for both subtle and bold flavours - food education that’s both tasty and meaningful. When I first attended the tender day before partnering with Educatering, I was genuinely blown away. From the very beginning, their focus was on the children - on ensuring every child receives a nutritious, balanced meal to support their learning and wellbeing. That ethos shines through in everything they do. They have gone beyond the kitchen too, leading pizza-making workshops and speaking at parents’ evenings. Their mission is not about profit - it is about making a real difference and helping children across the UK eat well. We thank Helen and Sarah for sharing their enthusiasm for healthy school dinners at Whipton Barton. |
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