Welcome! Lets talk about where our food comes from…

Hello there, thank you for reading our blog, I thought it was about time to start writing as it feels like there’s always a lot to share with those who care about our lovely meals here at Marlborough!

This term I –  Jess,  hello I’m the lead cook in the kitchen, have been  focusing on improving our base of suppliers for different things like meat, vegetables and dairy, all of which we use a LOT of. Besides from the obvious reasons for which we want to use more organic stuff (ie its way better for us) I think here at Marlborough we have a BIG chance to support our local economy, farms and producers if we choose to buy direct and from local small businesses rather than huge wholesalers. The added bonus of this is that we build relationships with companies that will think of us in return, help us with projects and visits and make special products for us.

So this week we had our second delivery from Nancarrow organic farm, who are doing us some good prices on beef as we are mainly taking it frozen. We’ve also got into a good rhythm with Cusgarne organic farm too, we are currently getting a weekly delivery of herbs, eggs, beetroot, carrots, kale and eating apples ( which is why you’ll see these things on the menu a lot). We’ll adjust this order as we go through the year, incorporating more of the stuff they grow there (it’s a little bit quiet on the vegetable front in Cornwall right now)

We are continuing to work with KernowSashimi  , in the last few weeks they’ve provided us with whiting and pollock, which we collect from Falmouth Farmers Market on a Tuesday. Stones bakery made us our very own child sized saffron buns again last week for all the St Piran’s day celebrations. We are so very grateful for this – making 200 pasties was enough for us here in the kitchen that day, we were so excited when they showed up and we knew for sure we would have happy pupils! Most of our bread for the soup bar comes from them too, except for the occasional soda bread and pitta breads.

 

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So there’s still a bit to work on on the supplier front, we need to improve our milk  situation, probably with the aid of a Rodda’s milk machine and I still can’t find a local turkey supplier, but overall I think we’re doing pretty well!!

Until next time, Jess xx

 

 

 

 

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3 Comments Add yours

  1. bobbyrosa2 says:

    brilliant work. are any other schools doing this? is it possible to get better prices through group purchases with other schools? what happens when the children go to secondary– is it back to sausage and chips? Jessica

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  2. Thanks Jess. Other schools are doing this, yes! There is an Independent School cook’s forum (run by Cornwall Healthy Schools) that meets once a month and they are currently working on the possibility of group purchasing with local suppliers – it could work? Secondary school’s can have good food too, I know Penair in Truro do a pretty good job,and all schools now adhere to the same School Food Standards ( unless they are an certain age of academy that has the power to opt out) but now is the time to start asking the questions, and if it’s not good enough yet, make sure they know what you would like to see!

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  3. bobbyrosa2 says:

    Do you have any connection with the university’s food supply and production? I can’t say our food there is as tempting as M food always sounds. I know you have tons to do but I am so keen we spread the word and that Marlborough isn’t an isolated example for the lucky M children. I went to a lecture by John Thackara today. He was very optimistic about the power of local initiatives to change the hitherto destructive way of doing things (re ecology/food/living/transport/architecture etc). http://www.doorsofperception.com/?s=food&searchsubmit=Search

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