By Paige Warman
Liam Carter-Selwood, Chef at Holy Rood Catholic School in Groundwell Road has been recognised with a prestigious award by his employer, school-caterer Pabulum.
He picked up the award for Primary School Chef of the Year at the company’s annual conference known as ‘Meet 2016 – Everyone Counts’.
Liam, who joined Pabulum in September, having previously worked in pubs, restaurants and even a farm shop, has wholeheartedly embraced cooking for young children. The award recognises the quality of Liam’s food and the positive feedback he has had from Holy Rood pupils.
At the award ceremony Liam was also praised for the way in which he listens to the children at Holy Rood and encourages them to try new and healthy dishes.
He said: “I’m absolutely delighted to have won, it’s a real honour as there are so many talented chefs doing great things at Pabulum. I love my role and the fact that I get to help make a difference to the health and wellbeing of local children, that in itself is very rewarding.
“Myself and the catering team at Holy Rood Catholic School put a lot of effort into ensuring students are getting fresh, wholesome meals that taste great too. All our school meals are produced on site, from scratch, using fresh, nutritionally balanced ingredients. This is something I hope will go on to help inspire a lifelong love of fresh food.”
Liam was nominated by staff and children at Holy Rood, who all said they loved how the halls are filled with the smell of his freshly baked bread each morning. Comments from pupils for Liam have been overwhelmingly positive and included ‘His dinners are very tasty’ and ‘I love his roast potatoes’.
Pabulum, which is known as a company for its commitment to using fresh food, caters for a number of other schools across Wiltshire, including St Johns in Marlborough and Hardenhuish School in Chippenham.
In the new school year Pabulum plans to continue its commitment to the health and well-being of local students with a pledge to reduce the granular white sugar intake across the company by over 50%.
To achieve this, the company will be using its trademark ‘Health by Stealth’ techniques which include a range of reduced sugar recipes and making use of natural sugars such as those found in vegetables like parsnip and beetroot.
Pabulum’s unique method also involves ensuring local children are eating different fruit and vegetables every day. This can be anything from putting grated carrot into pizza dough, to adding additional pureed fresh vegetables into a sauce. Thanks to this approach many local school children are now eating and enjoying a wide range of fresh fruit and vegetables every day.