John Henry Newman Secondary Modern School in Stevenage was built in 1967 with a dining room designed to meet the needs of around 700 pupils. Bettaquip was given the task to upgrade the facilities into to match todays needs of 1350 pupils, with over 900 regularly taking lunch.
Andy Bettany, director of Bettaquip explains ‘we had to work within the existing space, creating a more compact, efficient kitchen better matched to today’s menu needs and a healthier, more satisfying working environment for the staff. The design we proposed created more space in the dining room with a single servery located in what was formally part of the old kitchen. A ventilated ceiling now meets current health and safety guidelines and the floors and ceilings were completely recovered. We added two new convection ovens that have a larger capacity and better cooking performance than the old ranges. Three fryers were taken out to create space and much of the other existing equipment is still in use but has been relocated for a more ergonomic workflow.’
The result has been a much improved working environment and smoother lunch service. ‘We are serving the children very fast now’, confirms Valerie Culpin, the school’s Business
Manager, ‘and can serve all of the pupils in just 2 sittings instead of the previous 3. The new servery is colourful, clean, shiny and displays the food in a very attractive way.’
School Cook Carol Middleditch is very happy with her new kitchen, ‘I used to walk miles every day around the old kitchen, now everything is close to hand. I particularly like the new ovens which are faster and cooked food looks a lot better. For example in the old ovens I had to par-boil potatoes then get them into the oven before 10.30. With the new ovens I no longer need to boil the potatoes and can put them in the oven an hour later at 11.30 and still have them ready for lunch. The kitchen is also easier and quicker to clean up at the end of the day. We moved to a healthy menu at the school some time ago and the fryers had not been used since chips came off the menu three years ago. Ironically burgers, which had also been banished, are now back on the menu as a once a week treat approved in the Government’s healthy meals initiative.
Michael Kelly, head teacher at the school, is absolutely delighted and comments, ‘In conception and implementation the new facitities are quite superb. The equipment is top quality and it has been a pleasure working with the professional team of Bettaquip.’
Contact Bettaquip for more information on how we can improve your school catering facilities.
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