Forget turkey twizzlers: boys and girls at King’s Hall School (the prep school partner of King’s College, Taunton) have something to look forward to when the gong goes for lunch.
The school’s head chef, Jason Morrison, was recently crowned Chef of the Year by top West Country school meal provider Palmer and Howells, for his menu of chicken and leek roulade followed by orange and sultana sponge. Remarkably, the meal had to be made within a £1.50 per head budget in an hour and half, and include a minimum of 80g of protein, two portions of fruit and veg and an 80g portion of carbohydrate.
