How long did you spend eating lunch today? Ten minutes? Five? Was it monitor-lit leftovers? Or an inhaled sandwich on the way back from the petrol station? We are a nation of fast eaters. The OED no longer has a definition for lunch ‘hour’ because the average office lunch ‘break’ is now 22 minutes long, with 30 per cent of us forgoing one altogether. Fast food not only gives us indigestion, it also inspires overeating (the brain takes 20 minutes to register a full stomach) and increases the risk of type two diabetes as our insulin response doesn’t have time to catch up with the food sugar intake. These practices start early. They start in school.

Remember school dinners? Sweated cabbage, breaded meat, damp smells and decibels. When you’ve 600 kids to process in just over an hour, ‘processed’ becomes the operative word - cue the sound of cans being opened, freezer bags being snipped and chip fat fryers sparking up. Thanks to Jamie Oliver, Turkey Twizzlers are off the menu, but otherwise convenience can still be king in a school kitchen. Kids want to rush off and play football. Staff need to make sure even reluctant eaters get calories on board. The only thing slow about school dinners is the cabbage simmering on the hob.

Unless you’re having lunch at Mandeville. At Mandeville, 60 reception-aged children are eating their lunch and have been now for well over twenty minutes. Today’s lunch is beef or halloumi tacos, sweet potato mash, brown rice and pineapple cake. In the middle of each long table is a rotating salad board with peppers, carrots and cucumbers to graze on. Children peel off for seconds, bread or desserts, and the staff get a free meal if they eat with the children so they all reliably do (the staff aren’t allowed to sit together). The result is a family-style service which feels relaxed, good natured, leisurely even.

“There used to be lots of shouting at lunchtime, now it’s gone completely,” says Angela Church, head chef at Mandeville School. The reason? Louise Nichols, executive headteacher at Mandeville, Kingsmead and Gayhurst schools explains. “Well-fed children tend to be better behaved,” she says. “Good, nutritious whole foods sustain you better without the energy levels dropping off so sharply. At Kingsmead, breakfast club is free and over half the kids come in for it to eat and socialize. We sit together, we talk about the day and it translates into improved behaviour and learning.

On the continent, children typically get much longer for their lunch. They will sit down, with proper cutlery, eat, talk, digest. “In British dinner halls, it’s more like a race-through,” says Nichols. That all changed in Gayhurst Community School in 2015 when Head Chef Nicole Pisani left high-paying diners at Ottolenghi’s Nopi for knee-high diners in Hackney. Church was enlisted soon after and since then there has been a direct correlation between students engaging with their lunch and engaging with their lessons.


The slow philosophy here extends to the kitchen, where everything is now made from scratch from whole ingredients by ‘chefs’ – as they now call staff. Whole fish come from Devon to be filleted on-site (kids can help, though only in limited numbers until the kitchen is adapted) and 25kg of veg arrives daily. Where possible, they use produce that has been grown, with the kids, in their own kitchen garden. Everyone does everything, staff are not segregated (there’s no one person doing all the menial jobs) and, ergo, morale is much higher. Amazingly, they are still delivering their food on budget – 90p per child, per meal – and there’s far less packaging so the school’s waste bills are down.

“What has gone up is staffing costs,” explains Nichols. “We’ve been able to offer our kitchen staff more hours and to up-skill them, which is beneficial for moving on later.”

For many, the two-and-a-half-hour dinner lady shift was more about opening packets and crowd-control than about creativity. Now chefs actively contribute to the menu, which stops it becoming a cozy, white, middle class, affair. A firm favourite at Mandeville is jollof rice and jerk chicken, rice and peas are available most meals, they do a mean lamb curry, and there’s West Indian chicken, chicken shawarma and a kofta recipe suggested by Turkish parents. Initially, there was resistance from parents who didn’t want their kids eating unfamiliar food or, worse, coming home hungry. So Church – a onetime MasterChef contestant – got them in for lunch, chewed over their feedback and changed the menu.

“When I started, I was doing more adult-friendly food that I thought the kids might appreciate,” she says. “Now I’ve totally come to terms with the fact that kids do love pasta and pizza, so I think, how I can do it better with the best ingredients made healthier and in-house?” Some things, she admits, there’s no shifting. “Aubergine. Can’t give it away.” Others require a flourish. Kids love anything theatrical, so salads at Gayhurst might be edible flowers or pea shoots in little pots with a tub of scissors so they can just snip them off.

Tips for getting reluctant kids to try something new? Serve things separately so unadventurous kids can try the component parts gradually, without feeling the whole dish is ‘contaminated’ by the sauce. Veg? Overcooking is a sin – aim for a crunch. Fish? “Honestly, I’ve never had a problem with it,” says Church. Rather than deep-frying, they make their own seasoning, using butter and breadcrumbs from yesterday’s bread, which they sprinkle over fish before baking. Served with a yoghurt tartare sauce and chips. Hungry yet?

Ultimately, Nichols has ambitions to grow the programme – joining up Angela’s work in the kitchen with growing in the garden, with curriculum requirements around cookery and food education, with insights into waste and surplus supermarket food, and with the aims of The School Food Plan, a plan that supports schools, headteachers and governers in making cultural changes to the food that children eat and how they learn about it ( There are whispers of a trail-blazing academy, designed to support food education at all levels, from young children to adults. But for now aspirations are more modest. Church would like emptier trash bins after lunch service and a sustainable staffing structure that will inspire rather than process its kids. Nichols hopes to give pupils exposure, at an early age, of using whole foods and learning recipes. “I’d like primary school children to leave school with a love of food and to raise a generation who in future will not have to rely on processed and ready meals.”

When food is fuel to be inhaled mindlessly and at speed, we are programming our kids to rely on packaged, processed, convenience eating – markers for obesity, bowel, breast, ovarian cancers and Type 2 diabetes. But by connecting, conversing, cooking and relating to our food, we can set our kids up for a sociable, slower, calmer, more creative eating experience. Less hare, more tortoise. Less Twizzle, more dawdle. Bon appetite.

TEXT: Tanis Taylor

PHOTOS: Jørn Tomter / 


This story was first published in 'I Love Chatsworth Road' Magazine issue 5 in December 2016. The magazine can be purchased from this website for £2 including postage. All profit is donated to Urban Table soup kitchen.
1116chatswothmandevilleDSC4464 1



Last year, I was approached by Mandeville Primary to take on the role of School Food Co-ordinator.

Working in schools isn’t something that had ever occurred to me – my cooking background is in Fine Dining and Boutique Catering. But the more we chatted about the role the more it appealed to me. Catering events is great fun and always challenging, but I was finding that I wasn’t getting much spiritual reward at all and I didn’t feel that I was adding value to anything. Over the course of a month I had various meetings with the school, went to see the dining hall and the kitchen, met the kitchen team and some of the students, and decided that the role would be wonderfully rewarding and a great challenge!

Starting out, I knew there were a few key aspects to tackle first. For one, I had to get the kitchen team on-side and work on some serious team-building and empowerment. No one likes someone coming into their work place and telling them how to do their job, but a lot of training had to take place in quite a short amount of time. We also had to get the students interested in a different way of having lunch, and somehow introduce healthier food options without alienating them or making them have a knee-jerk reaction and rejecting the food. Finally, we had to get the whole staff on board because without their support it would have been impossible to pull off the change we wanted.

A big part of producing wonderfully nutritious food is sourcing great ingredients, so we spent a few months searching for ethical suppliers with tasty products. We now have fresh fish delivered from Devon every week, as well as free range/organic beef, lamb and chicken (we have had our own chickens laid down on a farm) delivered throughout the week. Our suppliers are really accommodating and have been able to work within our budget

Menus run on a seasonal basis and we take inspiration for our dishes from different world cuisines to keep things fun and varied for the students. It’s lovely when the children recognise a dish and can tell their friends about it and they all enjoy it as part of their healthy school lunch! Our student body is awesomely diverse and it’s really inspiring to be able to draw from so many different culinary heritages to produce our weekly menus.

Because we have such a huge focus on seasonality and healthy produce, we decided to start a kitchen garden! Students have helped to plant, maintain and harvest produce from our little garden throughout the year. We hope to expand the garden and have more lessons based in the garden as the weather warms up next year. A gardener comes and helps us out occasionally – she is really good at getting the children involved with watering, weeding and general plant care!

Over the year we have had some brilliant successes and a few less successful introductions like aubergine… But although the children’s reactions were very mixed at the start of our project, with a large number getting caught up in the idea of healthy food not being delicious, they have, for the most part, come around and lunch time is a really happy time at Mandeville. Teachers, TAs, management and support staff eat their lunch with the children in the hall and we have great sharing salad boards that everyone can help themselves to. We have even had sound panels put in to reduce noise levels in the hall, improving the atmosphere and encouraging conversation.

The kitchen now runs happily and smoothly, with every member of staff able to bake fresh breads and cakes, prepare healthy vegetables, and help with main meals and salads. A really fantastic by-product of the program is that the kitchen staff have gained so many new skills and have so much to be proud of in their work. We have started cookery classes across the school, involving children from nursery through to Year 6, in an effort to give all students an understanding of where their food comes from and how to make some delicious, healthy snacks and meals.

This year has been overwhelmingly rewarding for me personally. Working at Mandeville has opened my eyes to the kind of cooking that really matters and makes a difference. Being able to spend every day making little differences in the way young people look at food, nutrition and their health makes coming to work an absolute treat!




Margaret prepping new potatoes for Friday's lunch. Margaret has worked in the Mandeville kitchen for many years, and after Angela arrived Margaret was retrained; which has given her many new skills and qualifications. 



Mandeville has turned part of the school’s garden in to an allotment where children help to grow fruit and vegetables. 


Fresh  fish is delivered to the school one morning a week. 



Falafels made from scratch to serve as a vegetarian main. 



Tomato salsa being made to serve as a side table salad.


Pinapple cake beign cooled down before it is served to the kids with a bit of homemade custard for pudding. 



Lovely beef tacos. All meat is organic and halal. 



Angela likes to serve the kids herself and she is very keen to hear what they like and don't eat. The feedback is used to alter the menu if necassary. 



Sample of a menu which is part of a three weeks rota. 



Educating the kids about food and where it comes from is as important to Angelas as serving them healthy and tasty meals. 



Angela Church



Six fruit trees being planted in the garden. Two apple, two pear and two plum.