16 November, 2017

New Breakfast Options for HCL Secondary Schools

We officially launched our new breakfast concept on Wednesday 15th November, at Highfield High School in Letchworth, during National School Meals Week.

Forty-five secondary schools across Hertfordshire will be serving HCL’s delicious new breakfast offer, which moves away from a traditional school breakfast of a slice of toast and bowl of cereal, towards a more varied menu, similar to the offer you’d see in a Premium Deli. The new menu includes Breakfast Muffins, Brioche Baps and Porridge Pots and ensures that secondary school pupils will get a tasty and healthy start to the day as well as great value for money.

Options include:

  • Avocado, Bacon & Eggs with Toasted Cheese Soldiers
  • Rolled Croque Monsieur
  • Date & Cinnamon Bloomer
  • Breakfast Smoothies
  • Banana Split Granola
  • Vegetarian Breakfast Bruschetta

Lin O’Brien, Chief Executive of HCL, said: “We’ve launched this delicious new breakfast range in all the secondary schools we work with across Hertfordshire and beyond as we know that breakfast is one of the most important meals of the day. We’re already providing tasty, healthy and high-quality lunches but a good breakfast can really set up students for the day ahead, improving memory and concentration as well as improving energy levels.

We know there’s a lot of competition for young people’s attention and that’s why, across our range, we’re offering the sort of appetising, high-quality food that, traditionally, you would only have found in select cafés and restaurants.”

As part of the launch, Highfield High School in Letchworth provided the opportunity for a fuel stop along the route for LACA (Lead Association for Catering in Education) team member Karen Robinson. Karen had undertaken to run five marathons in five days and was being ‘powered’ by school meals. With a half Marathon each morning and afternoon, covering two LACA regions a day, she was zig-zagging her way across the country, raising money for charity and highlighting the importance of healthy nutritious food, combined with exercise.

She was joined in the final miles in Wednesday’s run by HCL’s Head of Operations, Stuart Clarke, and students from the school, who crossed the finish line together were the first to enjoy one of the new breakfast options at the school.