Congratulations to the team at Queen Margaret’s, York who last night were awarded Best School Food in the UK at the Tatler Awards in London.
This prestigious award recognises excellence in every aspect of the food provision within the School from the locally sourced produce to the hygiene, menu ideas, presentation and of course, the taste. Previous winners of this national award have included St. George’s, Ascot and Harrow.
Succulent sweet chilli and lime chicken, prime roast beef and glazed halloumi with vegetable skewers are just a selection of dishes that can be found on the menu. All the puddings, biscuits and pastries are baked within the Queen Margaret’s kitchens, homemade soup is available each day and savoury dishes use fresh, seasonal ingredients which are batch cooked to replicate home cooking. What’s more, there is always something new, different or special to look forward to including new fruit smoothies, themed lunches and hog roast barbeques on the terrace in summer.
“Food is an extremely important part of School life” Jessica Miles, Head, noted. “At the heart of a Queen Margaret’s education is a love of learning, which is supported by a healthy body and healthy mind. The full–boarding nature of the School makes food and diet even more important which is why four years ago a decision was made to bring catering in house and since then the team has developed a winning formula. Gone are the days of the old fashioned school meal. The food offering at Queen Margaret’s is varied, nutritious, well balanced and above all delicious. I am extremely proud of the Catering Team who have worked hard and continue to provide amazing food on a daily basis.”
Shaun Gayton, Catering Manager is delighted: “The team at Queen Margaret’s is very proud to have won this award for the local area and for Yorkshire. The Yorkshire landscape provides the perfect environment for sourcing seafood from the coast, to rhubarb from the Wakefield
Rhubarb Triangle, to meat and poultry from the Dales. Thank you to all our local suppliers.”
A RECIPE FOR YOU TO TRY: QUEEN MARGARET’S LEMON POSSET
Ingredients:
Cream 600ml
Caster Sugar 150g
Lemons (juice of) 4
Gelatine Leaf 1
- Pour the cream into a saucepan and add the sugar.
- Slowly bring to the boil.
- Once boiling let the cream bubble for three minutes, stirring all the time.
- Meanwhile, soak the gelatine in a little cold water.
- Remove the pan from the heat and pour in the juice of one lemon, stirring thoroughly. It should start to thicken instantly.
- Squeeze any excess water from the gelatine and stir into the cream until it melts and becomes smooth.
- Taste the mixture and add more lemon juice to taste.
- Allow to cool for five minutes then pour into glasses, cover with cling film and place in the fridge.
- Serving Suggestion: Top with a swirl of Chantilly cream, blueberries and a mini shortbread heart.