Colin Brown Celebrates A Decade of Success At Holley Park
While the celebrity and Michelin-starred chefs often take the plaudits and headlines, chef Colin Brown is one of the thousands of unsung heroes going above and beyond to feed, fuel and educate the next generation of school children across the country.
Where it all began
After beginning his kitchen adventures as a teenager in London, Colin moved to the North East, where he worked in fast-paced restaurants and hotels before taking a break to work as a support worker with autistic children.
Missing the day-to-day life and buzz of the kitchen, Colin decided to combine his passion for cookery and nurturing children by taking on the Head Chef role at Holley Park Academy in Washington in Tyne and Wear in 2016. Since joining the Academy, Colin and his team have been instrumental in turning the school’s food offering around and building its reputation for excellence.
“We’re incredibly lucky to have Colin. He’s not just a talented chef but he truly cares about the kids and their relationships with food. He has been integral in ensuring that mealtimes at Holley Park are about much more than just food,” says Lianne Pye, Holley Park Academy Office Manager. “In addition to providing the nutrients and nourishment that the pupils need to grow, learn and maximise their potentials, mealtimes are now crucial in bringing pupils together, creating excitement, celebrating inclusivity and encouraging healthy choices in a fun and engaging way.”
The kitchen is the heart of school life
With a focus on homemade meals, varied and inclusive menus for all dietary requirements, regular theme days and creative initiatives involving both children and parents, Colin and his team’s enthusiasm have helped put the kitchen at the heart of school life.
“Colin and the team’s passion shines through each and every day, and in every aspect of the food offering and service. Whether it’s the themed events, the Kid’s Choice Kitchen where pupils vote for their favourite meals, parent consultations or after school cookery classes, every initiative is designed to boost uptake, foster involvement and ensure that every child feels included and excited about food and mealtimes.”
The impact of these initiatives is clear to see for all. Overall meal uptake has risen to 84%, with participation climbing to almost 95% on themed days, demonstrating the popularity of the approach and its effectiveness in making school meals inclusive, engaging and enjoyable.
Favourite Dishes
Some of the pupils’ favourite dishes include chicken curry, pizza and the weekly carvery roast, but recent themed days have also helped them discover international delights such as mini beef tacos and sticky Chinese style chicken wraps. With clear and concise information needed on ingredients to label salt, sugar and allergens, the kitchen uses a varied range of products from the Country Range portfolio including the eclectic selection of seasonings, herbs, spices and pizza dough.