Catering Manager, Dauntsey’s School, Wiltshire
Nestled in the beautiful countryside of Wiltshire sits Dauntsey’s School, a prestigious independent boarding and day school for pupils aged 11 to 18 years.
In charge of all catering at the school is Lloyd Childs (pictured left), who has been responsible for providing high quality food for the pupils for over 10 years. Faced with the tricky task of developing dishes to meet the discerning and well-travelled taste buds of the pupils, Catering Manager Lloyd revels in the challenge.
“Our students are savvy and eat out a lot so they know good food and have high standards. This, combined with ever-changing legislation, parent demands and the constant need for new dishes, means that it is essential that we always have popular, high quality staple ingredients to work with.”
Something that appears on Dauntsey’s menus up to 7 times in an average week is Tilda rice, specifically Easy Cook Basmati and Arborio Risotto. Served in a multitude of ways, including rice stir fries, seasonal risottos and fresh rice salads, Lloyd believes Tilda is a must have, flexible ingredient for his less than ordinary school menu.
“We strive to incorporate fresh, locally-sourced ingredients into our dishes as much as we can – Tilda rice is essential in helping us achieve this, delivering a perfect, high quality base to a huge variety of meals. Another of its strong selling points for us is its fantastic consistency – it’s like no other rice brand we’ve tried. It’s as good at the end of service as it is at the beginning, which is so time and cost effective for us.”
Two rice dishes which Lloyd and his team enjoy serving up at Dauntsey’s are Sugar Snap Pea & Parmesan Risotto and Chicken & Chorizo Basmati Paella.
“These are both really popular lunchtime options. They’re delicious, gluten free and full of energy to keep the pupils going. We use Tilda because it is a high quality, premium product that helps us deliver an excellent food offering here at Dauntsey’s School. It is perfect every time and is impossible to get wrong!”
To read Lloyd’s mouth-watering recipes, please see the links below: