Little Common's fresh approach to school meals

Little Common has always maintained its own kitchen and staff rather than rely on outside caterers and is benefiting from that independence.

The kitchen is run by Susie Freeman who led the change from processed food to home cooking, and stressed the importance of using locally bought produce in the 250 meals prepared at the school each day.

A typical menu now includes homemade shepherds pie, or vegetarian cottage pie, with carrots and peas, or salad or rolls, followed by syrup sponge pudding with custard or malt loaf. Fresh fruit is available also.

The main meal cost 1.05 to the children, with 35p for the main pudding, 75p for a filled roll, or 60p for jacket potato with butter.

"The children are pretty good," she said.

"When we first changed it, I thought they were a bit wary, but they are really up for it to be honest.

"We do taster dishes so that they can try a little first; if they don't like it, fair enough, but a lot of them do try, and do like it."

"I think the response from the children is good. they seem quite excited when they come in for lunch - they are all smiling."

Headteacher David Pratt is pleased with developments made over the last year made with the support of parents. He said: "I am absolutely delighted with it. It has been fantastic to see that with home cooked food locally sourced, you can make a success of your school meals service. Quality actually works.

"The main message is that if you are running your own show, you can do that. You have got the flexibility, and you can respond."