Seasonal menus, bake-offs and an army of ‘Jamie Olivers’ are helping more UK schools offer locally sourced lunches. But what’s the secret to making the switch?

At a state school in Harrogate, Steve Ashburn is busy serving 950 lunches to hungry children – using ingredients sourced from local suppliers. The menu is impressive. Options include Easingword pork escalopes, stuffed with leek and Wensleydale cheese, followed by Wakefield rhubarb possett for dessert.

As a foodie and proud Yorkshire man, Ashburn is a strong advocate for creating seasonal menus using quality ingredients, and putting as much business through local producers as he can.

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Source: Guardian Climate Change