Cucina "Wows" sports Academy with fresh approach to food
Cucina will be starting the New Year with another contract at an Academy. Cucina is to deliver catering services at The Harefield Academy in Uxbridge, Middlesex. The Academy, which focuses on sport, health and well-being, was founded in September 2005 and it is hoped Cucina’s growth will mirror The Academy’s expansion and investment; nearly £30 million will be spent on new Academy buildings.
Cucina’s passion and enthusiasm for healthy eating won them the contract and staff at Cucina will have just three weeks before students return to The Academy and taste their freshly prepared food. Cucina will spend five terms in the old kitchens before moving to state of the art new facilities when building work is completed in September 2008.
Director of Resources and Business Development at The Harefield Academy Dr Phil Bassill said: “Cucina’s presentation provided us with the wow factor, where it was obvious that the children will benefit from healthy, well prepared, exciting food. Cucina gave us site references and brought over a student from Southfield High School where they have an existing contract. We heard first hand about the benefits that Cucina brings and I am under no doubt Cucina will be a success. They have the philosophy and ethos closest to ours in terms of growing healthy people. We are looking forward to seeing Cucina’s positive influence on the students’ energy, behaviour and attention spans. The Harefield Academy is at a very early stage of development and we hope the relationship with Cucina will be mutually beneficial as we both grow. The Academy’s catering operation was losing money. A significant number of students were choosing not to eat at The Academy restaurant. I am certain this will all change with Cucina.”
Cucina’s nutritionist Dr Mabel Blades said: “This is a wonderful opportunity for children to enjoy nutritious meals based on quality foods and the students at The Harefield Academy are certainly doing that; not only does the food meet the newly introduced food standards but it is also tempts them to eat, as they would in any up-market bistro.”
Steve Quinn, managing director of Cucina, added: “We relish the opportunity at The Harefield Academy to share what we know about food with students and staff. We believe passionately that food has a vital role in our well-being and are confident that our menus will be wholeheartedly embraced here. We are also pleased that good fresh food can increase student numbers eating healthily, especially following the introduction of the new food based standards.”
The Harefield Academy is inviting sponsors and governors to an event on January 11 when they will share Cucina’s exciting plans. The guest of honour is Dr Adrian Chester from the Heart Science Centre at Harefield Hospital.
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Notes to Editors
The newly introduced food based standards, which need to be implemented by September 2009, are;- - 2 portions of fruit and vegetables should be available each day - Red meat shall be available twice per week in primary schools and three times per week in secondary schools - Fish shall be available once a week in primary schools and twice per week in secondary schools. Oily fish should be available at least once every 3 weeks - Manufactured meat products may be served occasionally - A starchy food should be available each day - Fat or oil should not be used in cooking starchy foods on more than 3 times per week and on those occasions an alternative not cooked with fat or oil should be offered - Meals should not contain more than 2 deep fried items in a week. - Bread should be freely available - Milk and dairy foods should be available daily - Water should be freely available - No confectionery and savoury snack should be available
For more information visit: www.schoolfoodtrust.org.uk
Background to Cucina
Cucina is setting a new benchmark for food service. The Cucina team has many years experience within the hospitality industry at all levels.
The choice of catering partner currently available does not offer a truly bespoke or individual offer to meet the aspirations of discerning establishments; Cucina plans to change this. Cucina is pronounced ‘Cuchina’, the Italian word for Kitchen or a place where food is prepared and is different from other outsourced catering organisations. Cucina sets new, higher standards and provides an educational food service, not simply an education food service. Students and guests gain essential life skills embracing healthy eating and learn that food is fun! Cucina’s expertise provides an improved service at a greater value. Far from costing more to switch to an improved service with Cucina, the costs could be lower. Cucina manages the whole process, removing any day to day concerns. Cucina enhances both the learning experience and the learning establishment.
The Cucina team has a passion for the relentless pursuit of excellence. They believe in: - Fresh ingredients and innovative menus - The extensive use of local suppliers - Educating students during their dining experience - Continuously striving for excellence in all aspects of service - Passing on all supplier discounts to clients
By locating key elements of food production in the service area, the freshness of ingredients will be emphasised, whilst providing visitors with an experiential learning opportunity. Cucina has been created by Steve Quinn, a food and support services professional with 23 years experience within the industry, working with international hotel groups such as Rank, Thistle, Hilton and Concorde in France, as well as contract catering firms Sodexho (formerly Gardner Merchant) and the Compass Group.
His journey has taken him from the kitchens of France, as a sous chef with associates of Michel Roux, to experience in bars, restaurants, directors’ dining, housekeeping, porterage, reception, reservations, leisure clubs and conference & banqueting. These experiences span the education, blue-chip business, events and retail sectors. Steve’s experience as a Manager and Director has covered food service operations, sales & marketing, new product development, brand design, communications and training.
The Harefield Academy has 600 students aged 11 to 18 and 100 staff. For more information visit: www.theharefieldacademy.org
Photos available on request or downloadable at 300dpi plus at www.marketingprojects.co.uk in Cucina’s press office.
Press contact: Jane Harrad-Roberts Mobile: 07785 395705 Phil Brotherhood Mobile: 07884 493370 Marketing Projects PR info@marketingprojects.co.uk Tel: 01244 330000 www.marketingprojects.co.uk Contact: Steve Quinn Managing Director, Cucina Tel: 0845 3891320 www.cucina.org.uk Spectrum House, Dunstable Road, Redbourn, St Albans, Herts AL3 7PR
