Celebrating 30 years at LACA 2019
A highlight of the educational catering calendar, LACA’s Main Event hosted school caterers, local authority decision makers, suppliers and brands at the Hilton Metropole Birmingham, on 10-12 July.
Commemorating LACA’s 30th anniversary, this year’s conference looked to the future of school catering, with a keynote address from Prue Leith on sustainability, and a session which served bugs to delegates to promote the benefits of insect-based dishes.
For the fifth year running we supported Kerrymaid and Chef’s Pass to exhibit at the event and takeover the York Room. Kerrymaid also celebrates its 30th birthday in 2019 and Chef’s Pass launched its two new vegan gravies at the event. Allergen-free, meeting 2017 salt targets and palm oil-free, the vegan gravies were praised by visitors for their smooth texture and rich flavour, as well as catering to all diets.
Development chef Richard Troman showcased the versatility of Kerrymaid and Chef’s Pass’ product ranges, including the new gravies, by demonstrating eight literary-inspired recipes. Perfect for events such as World Book Day and to bring topics from the classroom into the kitchen, the recipes could also be tailored to cater for a number of dietary requirements.
Crowds of visitors enjoyed sweet treats inspired by James and the Giant Peach and Harold and the Purple Crayon made with Kerrymaid’s creams and custard. Richard also made a fantastic gluten and dairy-free ‘Toady in the Hole’, drawn from the Wind in the Willows using Kerrymaid’s Premium Baking and Chef’s Pass new Vegan Meaty Gravy, which proved very popular.
As we have seen across the whole of the foodservice sector, the event’s buzzwords included allergen-free, veganism and reducing single-use plastic. With the food landscape constantly changing and the introduction of new salt targets in 2020 we are sure that next year’s event will continue to support caterers in meeting the challenges of the school kitchen through advice and product innovation. We can’t wait!