We will always work closely with you to maintain good quality, wholesome, nutritious and above all relevant catering; provided in a friendly and efficient environment with the interests of the pupils and parents at the core.
We always ensure that every school or college is appointed a person who is responsible for the day–to–day catering operations. Lorraine Palmer (Director) and Kevin Howells (Director) take over all responsibility for all our contracts and are often found in the kitchen keeping an ever watchful eye on operations and standards.
The Palmer half of the Palmer & Howells partnership, Lorraine can often be found on site talking to clients, staff and customers to ensure that the high standards we aspire to are achieved. Lorraine feels that the ‘back to the floor’ philosophy works well, so at times can be found in our kitchens with her whites on. This is also a reminder to the team that she is a trained chef! In her spare time, Lorraine enjoys walking, cycling and fine dining – Just don’t ask her what culinary delights she sampled in Vietnam!
The other half of Palmer & Howells, Kevin is responsible for the sales and marketing as well as managing contracts. If there’s a technology or DIY requirement in the office it’s Kevin’s duty to attend to it (with varying degrees of success). As well as being the chef at home, Kevin enjoys coaching a youth football team and also flies light aircraft from Kemble airfield in Gloucestershire.
Mike oversees our catering operations and has over 15 years experience in catering working in both large and small organisations. He also has a great deal of experience project managing new contract mobilisations having mobilised over 50 contracts for many clients around the country. A triathlon champion in his dreams, Mike is a keen cyclist and enjoys watching and taking part in a variety of other sports.
Emma is our first port of call for anything related to employment law. Emma supports the management team in a number of ways, particularly in relation to the mobilisation of new contracts. She is also responsible for sensitively handling the management of change and restructures at several of our contracts which has resulted in more efficient and cost effective operations.
Development Chef James is always on the lookout for the latest food trends, products and cooking techniques. James has been the driving force behind our ‘Chef of The Year’ competition and also our newly launched apprenticeship training scheme, Palmer & Howells Chefs’ Academy. James runs the company fantasy football league and enjoys spending time with his family.
Operations Manager Sally is also our training queen. With flashcards at the ready and interactive quizzes there is never a dull moment when she is around. Sally makes sure quality audits, customer journeys, HACCP audits and training files are up to date at our units. Funnily enough, Sally enjoys cooking and often treats us to her baked delights in the office.
Sarah Flower, our Nutritionist, lives near Exeter and looks at the specific nutritional requirements for various groups of pupils, by age and by activities. Sarah has done a lot of work with Palmer & Howells on the development of Catering for Allergies and also on Sports Bars in essence, a service and range of dishes available on big sporting days where the slow release of complex carbohydrates is required to maintain energy levels.
Sue is our accounts whizz and keeps the catering managers on their toes. When she’s not buried in Sage (the program, not the herb) she can be found playing bowls where she has a track record to be proud of, winning almost every competition she enters.
Lyn produces our menus, notices and flyers for our schools and is also responsible for production of the tri annual company newsletter and for maintaining our websites. When she’s not chasing catering managers for news items, Lyn is secretary for a local junior netball club and can often be found on the side of a netball court cheering on her two daughters.
“Team development along with individual training plans, play a major part in the overall approach to continuous improvement and an open style of management.