Artisan school food company, Cucina Restaurants has opened a new food outlet at Hampton College in Peterborough, which is proving to be highly successful.
Replacing the school's traditional canteen, the team of hotel and restaurant chefs are now preparing more than 40 separate food choices for students each school day.
Hampton College’s Executive Headteacher Helen Price, said, 'Since the restaurant opened at the start of term, there has been unbelievable excitement throughout the school and take-up rates have soared. The staff and students have been absolutely bowled over by the choices on offer. This has certainly added value to the breakfast, break and lunchtime offer here at Hampton College.”
Caroline Behan, Director of Finance and Resources at Hampton College, said, “Just 3 weeks into the contract with Cucina, I was absolutely certain that we made the right choice in their appointment. Cucina have delivered everything that was promised and have already had an impact on the life of the school.
“The quality, choice and focused customer service are second to none. We have already seen a significant increase in the number of students and staff who use the catering service and have had excellent feedback regarding the changes and improvements that have been made to the service on offer. We are looking to a long, successful partnership with the Cucina team.”
Paul Jones, Hampton College's Head of School (Primary Phase), said, 'The food is appealing as it is presented beautifully. The freshness of the ingredients is apparent in the taste of the food. Hidden vegetables help the children get their five-a-day.'
The 'restaurant in a school' approach represents a radical departure from the conventional school canteen model, attracting students to a range of food that is constantly changing.
Cucina Managing Director, Stuart Lenton (pictured) said, 'Our company has pioneered the concept of opening restaurants in schools. Hampton College has food quality as a very high priority and this makes it the ideal setting for the opening of our new restaurant. The response from students of all ages to our restaurant service has been overwhelming and we are excited by the difference we are already starting to make here.'
Commenting on the need for continuous change, Ian Morgan, Executive Chef for Cucina Restaurants, said, 'These young people go to the same place every day to eat. Unless we put effort into keeping everything fresh and revitalized, boredom could set in. This is why we will be presenting new theme days every two weeks, with good food cooked fresh in our kitchen each day.'