It’s the first Monday of the new term at Woodmansterne School in Lambeth, south London, after a difficult summer. Head chefs Jake Taylor and Sam Riches and their team are preparing lunch for the primary kids. “Monday’s not our most ambitious day,” says Taylor, putting the finishing touches to trays of bright looking pasta and salads.
Today it’s macaroni cheese, with pasta alla norma and gnocchi pomodoro, and homemade coleslaw and roast beetroot on the side. The vegetables are from top supplier Entremettier, the olives from Belazu. “We made focaccia from scratch,” Taylor says. “It’s the Sportsman’s recipe,