Why we chose this dish
Our Pupils’ Choice
"Best jelly in the world" Lowri, Ysgol Panteg
"It’s good, we need to keep it! It’s so nice!!" Eva, Penygarn
"The jelly is the best tasting jelly in the world" Ava, Ysgol Panteg
"The best thing" Tilly, Ysgol Panteg
"It’s banging!! Talia, Ysgol Panteg
Our Dietitian’s Choice
Jelly is always a popular choice with pupils, but we wanted to make it even more nutritious. That's why every portion is served with a child-sized helping of fruit, helping to contribute towards one of your child’s 5-a-day while adding extra vitamins, minerals and fibre.
For those choosing a traditional Welsh Cake, there are nutritional benefits too. Made with dried fruit, Welsh Cakes provide a source of iron, an important mineral that supports normal growth, learning and development. While dried fruit is best enjoyed as part of a meal rather than as a snack, it is a fantastic addition to a balanced school lunch.
Pupils choosing fruity jelly and a delicious Welsh Cake can enjoy a sweet ending to their meal while benefiting from the goodness of fruit and the nutrients that support healthy growth and wellbeing.
Sustainable School Meals
Supporting Welsh Producers
Our Welsh cakes are produced locally in Wales. Procuring food and drink from Welsh suppliers supports local businesses, farming communities and employment within the regional food supply chain. It can also contribute to shorter transport distances and reduced food miles, while maintaining high standards of quality and traceability.
Reducing Kitchen Waste
We operate a daily pre-order system, enabling pupils to select their meal choice in advance. This forecasting approach helps catering teams prepare quantities that more closely match demand, reducing the risk of overproduction and helping to minimise food waste generated in the kitchen.
Reducing Plate Waste
Pupil engagement is an important part of our menu development process. By regularly seeking feedback from pupils and incorporating their preferences into menu planning, we can offer meals that are both nutritionally balanced and widely enjoyed. This evidence-based approach helps to improve meal uptake and reduce plate waste, supporting both sustainability objectives and the efficient use of resources.