September 2025 saw Chefs in Schools’ second annual School Food Conference, hosted at Fishmongers’ Hall, marking the culmination of a 7 year relationship between the Company and charity, bringing together school chefs, food leaders, and policymakers to share ideas and inspire change in the way children eat at school.
The event was opened by food campaigner and co-founder Henry Dimbleby, setting the tone for a day of big ideas, practical demos, and bold visions for the future of school food. Delegates then heard from experts including headteacher and food education pro, Georgina Webber on tackling food waste, Rowan Williams from the Marine Stewardship Council on sustainable seafood, and innovators from NotPla, who are reinventing packaging with seaweed-based alternatives. Chefs in Schools’ own Chef Trainer Andy also wowed the crowd with inventive food demonstrations, including banana skin caramel and spaghetti bolognese fritters, showcasing how to reduce waste and spark excitement at lunchtimes.
Conference-goers were also treated to hands-on experiences during the break, including a live oyster-shucking session and a professional knife-sharpening demonstration, before diving back into discussions on the future of food in schools.
One of the highlights of the day was a keynote from Stephen Morgan MP, the new Minister for School Food, who outlined his vision for transforming standards and ensuring every child has access to nutritious, delicious meals. Following his speech, Morgan took part in a lively Q&A with Chefs in Schools’ Chief Executive, Naomi Duncan, giving chefs a chance to put their questions directly to policymakers.
The afternoon focused on the skills and creativity that drive school kitchens. Chef Chris Bassett from the Woodhead Group shared insights on team development and leadership in busy kitchens. The conference closed with a call to action for schools, chefs, and supporters to continue working together to improve school food, build strong kitchen teams, and ensure every child has access to meals that fuel both body and mind.
Stephen Morgan MP, said: “Tasty, healthy food doesn’t happen by accident. It takes training, planning and hard work by the whole school team to put good food on the table every lunch time. Feeding children well makes sense to everyone, and Government must actively support schools to achieve this outcome. School food has so much potential to help children get the best start in life and empower their future successes”.
Naomi Duncan, CEO of Chefs in Schools, said: “For the second year running, our conference has invited school food professionals from all walks of life to connect, share ideas, and inspire and celebrate one another. School kitchens are places of incredible talent, but training opportunities can often be limited, leaving chefs and kitchen teams feeling overlooked. This annual event is about changing that: celebrating their work, supporting their development, and keeping food at the heart of every school.”
Thomasina Miers, Chefs in Schools Trustee said: “An exciting day full of school chefs, each and every one of them are cooking fresh, nutritious, delicious food in their schools, transforming our food culture, transforming how kids eat in this country. We’re on a food revolution and this is where it starts.”
© The Fishmongers’ Company 2025
