S. Anselm’s School Nutrition Action Group (SNAG)
Our School Nutrition Action Group (SNAG) has been set up to drive continuous improvement of all aspects of the School’s food and is made up of expert and interested parents, catering & academic staff. These are as follows:-
Julie Greatrex
Catering Manager at S. Anselm’s
‘My passion is food (and eating!) and my top priority is delivering a well balanced, nutritious, fun and exciting menu that the children enjoy. I am hard working, totally committed to S. Anselm’s and most importantly the children! Since I have become Catering Manager at S. Anselms, just over a year ago, we have raised the standards and quality of the food and it is our mission to continue to improve all areas of the food.’
Lisa Donnelly
Head of Pre-Prep
‘In my role as Head of Pre-Prep I am very conscious about what the children are eating throughout the school day. I like to know they are eating healthily and having a good balanced diet. All my staff try to encourage the children to try a good variety of foods and to keep trying them- even if they think they don’t like them! I see, on a day to day basis, what is popular and what children are reluctant to eat and am able to give feedback to the SNAG to implement improvements.’
Kerry Speed
Mother of Bertie in the Prep School
‘As a mother of three very active boys at S. Anselm’s I want my children to enjoy tasty, healthy and nutritious food throughout the day while enabling them to achieve their maximum potential- both in the classroom and on the sports field.’
Nicki Stubley
Director of Clearly Food (food consultancy) and mother of Lewis in the Prep School
‘As a mother I am passionate about delivering healthy, wholesome, tasty food for our children to enjoy and encouraging them to make the right food choices. This, combined with over 25 years experience of working in the food industry, including running new product development/food innovation projects, corporate food training programmes and working with top chefs, retailers and suppliers, has encouraged me to be part of the SNAG as it drives improvement of the School’s food.’
Nicky Stonebridge
General Manager, Organic Food for Schools, Lower Hurst Farm
Mother of Eloise in Pre-Prep and William and Eloise in the Prep School
‘As a mother of three I am very conscious of what children eat and its nutritional value. In a work capacity, a year ago I set up ‘Organic Food for Schools’ in partnership with Lower Hurst Farm, an organic beef farm in Hartington, Derbyshire. The aim of this is to provide children with quality meat that they enjoy and to give parents the reassurance that they know where the food that they eat comes from. As part of this I have close links with Derbyshire County Council Catering Department, The Soil Association and The School Food Trust. I am able to input this, my experience of working with local councils and independent schools and providing food products that meet the latest Government guidelines to assist the aims of the SNAG.’
Michael Bedford
Company Director and father of Jack in Prep
‘Many (many) years ago l was a chef. I continue to have a keen interest in food- especially the nutrition and the choices available for our pupils. I firmly believe that what goes in through the mouth also feeds the brain. I am involved as a Governor at my daughters Special Needs School (she has CP) in this particular area. The school is heavily into the nutritional value of the food and effects on behaviour and concentration levels.’
Jo Litchfield
Governor of S. Anselms and mother of Ludo and Rufus in the Prep School
‘As a Governor, with additional specific responsibility on the Board for pastoral care, I am keen to ensure that the children are suitably nourished and sustained, enabling them to fulfil their academic and sporting potential throughout a long and full-on day. As a parent I am keen that my boys are having a healthy and nutritious diet, one that they enjoy, with good ingredients. I would like them to enjoy an adventurous diet that not only has firm traditional favourites but that will introduce them to alternatives and new options.’