Don’t know about you, but my experience of school food is pretty grim.
Initially in Scotland (I can smell the Haggis now), then at a large boarding school in the English midlands, the fare was pretty unappetising, unappealing and unpalatable. How things have changed.
![chocolate sponge and raspberries](https://www.alexandrapatrickblog.co.uk/wp-content/uploads/DSC_6840-640x425.jpg)
chocolate sponge and raspberries
Last week I was invited to shoot school food as prepared by several entrants to the School Chef of the Year competition. And we’re not talking turkey twizzlers here.
![Italian meatballs and spaghetti](https://www.alexandrapatrickblog.co.uk/wp-content/uploads/DSC_6829-640x425.jpg)
Italian meatballs and spaghetti
Just look at this fare – it wouldn’t look or taste out of place in some fine dining establishments, and all available to buy for just £1.95 for two courses.
![salmon en croute](https://www.alexandrapatrickblog.co.uk/wp-content/uploads/DSC_6874-640x425.jpg)
salmon en croute
The kitchens were impeccable too. Kitted out with the latest top-notch kit it was clear that the chefs preparing the meals felt that their efforts could be taken seriously. Right tools, right state of mind for cooking. It was a real eye-opener for me.
![stylised vegetables](https://www.alexandrapatrickblog.co.uk/wp-content/uploads/DSC_6819-640x425.jpg)
stylised vegetables
And whilst some of the crockery and props were brought in for the shoot, the food itself is pretty much as it’s sold to the students – the vast majority of whom love what they’re presented with.
![chocolate sponge and fruit](https://www.alexandrapatrickblog.co.uk/wp-content/uploads/DSC_6857-640x425.jpg)
chocolate sponge and fruit
Right food, right state of mind for studying. Eat that Jamie Oliver.
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