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From left to right: Donna Golach, Roisin Weir, Colin McGurran, Dulcie Dennis. |
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Friday 21st September 2007
“Catering may not be needed to sell a day school, but we have created a facility that will.” These words were spoken by Geoff Noble, Bursar, at the official launch of a new kitchen and restaurant facility at Hymers College, a highly regarded independent school based in East Riding.
The investment of nearly £1million came about when the original school kitchen was deemed to have reached the end of its life and required significant investment to upgrade the facilities to a reasonable standard. Wilson Vale, a niche catering company have been the caterers on-site for nearly two years and originally approached the board of governors to secure money for interim repairs but the board of governors unanimously agreed that a new facility was the way forward and the planning commenced.
The kitchen was officially opened by Chef Colin McGurran from Winteringham Fields, a local 16th century Manor House and one of only three UK restaurants meeting the Good Food Guide’s criteria of being ‘highly individual and displaying impressive artistry’. In 2003, it was voted the Restaurateur’s Restaurant of the Year. It has five AA rosettes and one Michelin star.
The construction work was undertaken in the summer term, which was identified as likely to cause the least disruption to the school. The Wilson Vale catering team worked from temporary facilities and provided an ongoing service to the school throughout the rebuild programme.
Geoff Noble praised all those involved in the project and went on to say: “With this investment it is fair to say we are able to provide excellence in catering as well as academic achievement. The change in caterers has been nothing short of remarkable and we now believe they have the facilities they deserve.”
Wilson Vale’s trademark is freshly prepared contemporary styled food which is developed specifically to suit the school environment, with an in-house chef manager who works with the existing team to train and develop the staff to produce a menu that is nutritionally balanced and based on fresh, and where possible, local produce.
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