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The secret to good nutrition is balance, moderation and variety.

School Food Standards

A new set of school food standards was launched by the Education Secretary, Michael Gove on the 16th June 2014.

Welcomed by the Save Our Standards Campaign, and by Jamie Oliver, the new standards are mandatory in all maintained schools, and new academies and free schools.

The Farm Kitchen took part in The Pilot Study for the New School Food Standards in November 2013.  A large public consultation was then undertaken in March 2014 before the final standards were agreed on and launched in June 2014.

The Farm Kitchen met these standards before they became a requirement for all school food.  We exceed these standards in many cases.  Please find some examples as below:

  • The Farm Kitchen worked very closely with our baker, Bloomsbury Bakery of Grantham, to move to using 50% wholegrain flour in all of our bread and bread rolls.  This means we are using a much higher percentage of wholegrain carbohydrates in our meals than the required amount for the guideline.
  • The Farm Kitchen do not add salt to any of the foods we supply.
  • We use Low Salt and Low Sugar Baked Beans whenever we have baked beans on the menu.
  • The Farm Kitchen steam all of our vegetables for increased nutritional quantities and a higher quality product.
  • We regularly use fresh fruit and vegetables from school vegetable gardens and include them in the school’s lunch as well as paying the children at market price with garden vouchers and/or seeds.
  • The Farm Kitchen use lots of ‘hidden’ vegetables in our meals – such as puréed sweet potato, onion and butternut squash.

We are dedicated to sourcing and using only the highest quality ingredients. All of the ingredients used in The Farm Kitchen come from suppliers that are trusted and have consistently high food standards.

All of the The Farm Kitchen menus exceed the national School Food Standards

Reducing Sugar

“Eating too much sugar can lead to weight gain, which in turn increases your risk of health conditions such as heart disease and type 2 diabetes.  For a healthy, balanced diet, we should get the majority of our calories from other kinds of foods, such as starchy foods and fruits and vegetables, and only eat these foods occasionally.  Sugary foods and drinks can also cause tooth decay, especially if you eat them between meals. The longer the sugary food is in contact with teeth, the more damage it can cause.”

In February 2016, The Farm Kitchen reduced the sugar content in our cake and sponge recipes by 25%, following all of the information that had become available about increased tooth decay and diabetes in children.

We freshly prepare our school lunches and don’t add sugar as an ingredient to any of our main course dishes.  We have developed many of our recipes to naturally sweeten them using pureed sweet potato and butternut squash.

The Childhood Obesity Plan was published in August 2016:

‘All sectors of the food and drinks industry will be challenged to reduce overall sugar across a range of products that contribute to children’s sugar intake by at least 20% by 2020, including a 5% reduction in year 1’

The Farm Kitchen have obviously already exceeded this requirement, however are looking to continue with reducing the sugar levels of our puddings and cakes.

The Farm Kitchen Limited

Ewerby Thorpe


NG34 9PR



Phone: 01529 460 821