The Guardian – Nicola Slawson
“At a state school in Harrogate, Steve Ashburn is busy serving 950 lunches to hungry children – using ingredients sourced from local suppliers. The menu is impressive. Options include Easingword pork escalopes, stuffed with leek and Wensleydale cheese, followed by Wakefield rhubarb possett for dessert. As a foodie and proud Yorkshire man, Ashburn is a strong advocate for creating seasonal menus using quality ingredients, and putting as much business through local producers as he can. Within weeks of Rossett school hiring him, the former restaurant chef had set about changing how the children ate, by sourcing ingredients for school meals from his former restaurant suppliers.”(more)