At Holroyd Howe we specialise in providing freshly prepared, nutritious food exclusively to independent schools and colleges. We pride ourselves on getting to know those we feed and becoming part of the school community. As a Founder-led business, we are passionate about food, nurturing our people and building long-lasting client relationships.
Our bespoke services are crafted to match the unique culture and individual needs of our schools. The recipe for our unique catering service is simple. Take a handful of locally sourced, seasonal ingredients, a dash of creativity, a big pinch of training and mix with talented people.
Holroyd Howe are more than just a school meals supplier. With their philosophy of feeding independent minds, we also reach out to educate young children about nutrition, cooking skills, food choices and healthy eating.
Examples of our work with the College’s pupils include pizza dough making with the Pre-School children, bread hedgehogs baking with pre Prep, cupcake decorating with Senior School pupils and themed culinary events.
For updates on our different events, please check the school calendars via this link.
We approach food service with a simple no fuss attitude, using the best British ingredients; nothing processed, nothing added, just honest great food every day.
We have established partnerships with a series of farmers, producers, and artisan food suppliers in the local area. We work closely with these groups to help us ensure that we can meet our commitment to sourcing the finest British produce.
The use of quality ingredients is at the heart of our food philosophy. By using local suppliers our chefs are getting the best produce to create dishes that are seasonal, innovative and delicious.
The Holroyd Howe team at Scarborough College are led by Catering Manager Paul Freeman-Hacker, who has an extensive catering background working previous as a chef before working his way through to management.
Driven by a passion for food and for delivering exceptional service, the twelve strong team consisting of five chefs, some of whom have previously worked at Rosette Standard Hotels. An additional seven catering service assistants work closely together with our chefs to provide a seven-days-a-week operation for our boarding students from Breakfast through to Supper, as well as the Monday to Friday lunches for day students and staff.
