Frameworks, Thresholds and Direct Award
I remember standing in a school kitchen three years ago, staring at a crate of “bargain” flour that had arrived…
Author: Ottoline Achebe-Kirkwood
Almost every serious food safety incident I have investigated was preventable by something small and boring that nobody had time for. I write about the controls that actually reduce risk — allergen communication, temperature discipline, cleaning that follows a sequence — and I am honest that a kitchen serving four hundred meals on limited staffing cannot do everything. Tell me what you can realistically sustain, and I will tell you where to put it.
The Complete Guide to Kitchen Fire Safety
I’ve spent sixteen years walking into kitchens where the fire safety manual is a three-inch-thick binder gathering dust in a…
Stop Chasing Perfection: the Realistic Guide to Easy School Meal Prep for Busy Parents That Actually Works.
I’ve spent sixteen years walking into professional kitchens and seeing exactly where the wheels fall off when things get frantic.…
A Cleaning Schedule Somebody Signs
I’ve spent sixteen years walking into kitchens where the cleaning schedules are thirty pages long, laminated in glossy perfection, and…
The Complete Guide to Coshh in Kitchens
I once walked into a secondary school kitchen during a mid-morning rush, and the smell of industrial-strength degreaser was so…
Working in a Kitchen at Thirty-five Degrees
I remember walking into a secondary school kitchen during a mid-term inspection, and the heat hit me like a physical…
Buying Local Without Breaking Procurement Rules
I’ve sat in enough school kitchens during a frantic lunch service to know that when a headteacher starts talking about…
Defrosting in the Fridge and Planning for It
I once walked into a secondary school kitchen at 11:00 AM, right in the thick of the lunch rush, and…
A School Garden That Actually Gets Eaten
I’ve sat through enough “educational garden” seminars to know that most of them are filled with expensive, high-concept nonsense about…
Stop Chasing Gourmet Trends and Start Fixing the Basics: a Realistic Guide to Improving Cafeteria Menu Variety for Picky Eaters.
I’ve sat in enough school kitchens during the lunchtime rush to know that the moment a manager mentions “gourmet plant-based…