Running a Breakfast Club That Works
I remember walking into a primary school kitchen at 7:15 AM three years ago, the air thick with the smell…
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.
A Menu You Can Serve With No Power
I’ve stood in too many school kitchens at 11:15 AM, watching a frantic cook stare at a broken induction hob…
The Complete Guide to Children’s Nutrition
I’ve spent sixteen years walking into kitchens where the air is thick with steam and the pressure is even thicker,…
Cooked Rice Left Out Overnight
I remember standing in a school kitchen three years ago, staring at a massive, steaming tray of pilau rice that…
The Protocol Everyone Should Have Rehearsed
I still remember the silence in that primary school dining hall—the kind of sudden, heavy silence that only happens when…
The Complete Guide to Portion Sizes
I once walked into a school kitchen during a Tuesday lunch rush where the chaos was palpable; the steam was…
Breakfast Clubs and What the Evidence Shows
I’ve sat in far too many school kitchens at 7:00 AM, watching exhausted staff try to juggle steaming porridge, milk…
The Bug That Loves Big Batches Cooled Slowly
I remember standing in a school kitchen three years ago, staring at a massive, steaming vat of beef stew that…
Serving Lunch With the Oven Down
I remember standing in a secondary school kitchen at 11:15 AM, the air thick with the smell of scorched gravy…
Allergen Signage That Is Kept Current
I’ve sat in enough damp, frantic school kitchens to know that a shiny, expensive tablet with a touchscreen menu won’t…