The start of a new academic year is always a busy time. From new faces finding their way around to old friends catching up and staff settling back into school routines. Behind the scenes, our Independents by Sodexo teams were busy as well preparing for the new term. From training new catering teams and planning fresh menus to creating some extra-special themed welcome-back events.
Here’s a look at some of the highlights from the start of the new term.
Breakfast with a little something for everyone
At Edinburgh Academy, we welcomed teachers and staff back with a special Welcome Back Breakfast Festival on their INSET day.
The dining area displayed freshly prepared breakfast rolls, pastries, waffles and pancakes, alongside smoothies, fresh fruit skewers and granola pots. It was great to see everyone catching up around the spread before getting stuck into the new school year.
The breakfast festival was a simple way to welcome everyone back and give staff a chance to catch up before the new term got underway. It also gave the catering team the opportunity to step away from the usual breakfast offering and create something a little different, with lots of choice to suit the school community.
Bringing the WoW factor with Shawarma Day
It was a Lebanese-inspired Shawarma Day that welcomed back pupils at Edinburgh Academy Senior School.
Chicken shawarma wraps and za’atar baked halloumi wraps were served alongside batata harra, tabbouleh, fattoush, grilled aubergine with tahini and pomegranate, Lebanese slaw, hummus, tzatziki and zhoug.
A colourful menu packed with fresh flavours, and judging by the many happy faces and empty plates, safe to say it went down well.
Development Chef Ryan Wilson worked with the school catering team to bring the event helping them develop new ideas and introduce different flavours to the school menu.
BBQs, favourites and plenty of familiar faces
Edinburgh wasn’t the only school marking the start of term with something special. At St Leonard’s School in St Andrews, a Texas Cowboy BBQ brought pupils and staff together, despite the rather unhelpful Scottish weather.
The dining room was filled with chatter. Our teams took the opportunity to meet new pupils and catch up with those coming back for another year.
At Strathallan School, pupils returned to favourites including Famous Fish Shop Friday and Deli Day. There was also something new to celebrate, with Little Explorers Nursery opening its doors for the first time.
These are the sorts of occasions that make the start of term feel a little extra special, while still giving pupils some of the food they already know and enjoy.
Getting the teams ready too
While pupils and teachers were enjoying their summer break, our catering teams were already preparing for the year ahead. At George Watson’s College, a new catering team spent the week training with our Development Chef team. Teachers and staff were also treated to lunches and a preview of some of the food planned for the new term.
Churcher’s College also welcomed new members to its kitchen team, with Executive Chef Lloyd Stoll and Dan joining Ruth and the wider team for the year ahead.
Good food starts with our teams and giving our teams the right training and support is an important part of what we do. Our chefs have access to the wider Independents by Sodexo culinary team, giving them the opportunity to share ideas, develop menus and keep trying new things.
A new term, a fresh start
Every school has its own personality, so the start of term looks a little different everywhere we work.
For some, it might be a big welcome-back event. For others, it might be bringing back a favourite Friday lunch or introducing pupils to something completely new.
What stays the same is of course the details that go into getting the teams, kitchens and menus ready before pupils arrive.
From our chefs and catering teams to our Development Chefs, everyone has worked hard and played an important part in getting the new academic year off to an amazing start. Here’s to another year of new menus, events and plenty of happy food experiences.