Waitrose gave the students fresh ingredients on Wednesday so they could cook up a healthy feast offered to staff across Law Enforcement, with more than 100 of them getting freshly prepared meals throughout the day.

In return, the staff sponsored £1.50 to Children in Need. 

The meals were cooked by students Logan Le Messurier and Ben Lee, their lecturer, Julie Hyde and Waitrose Partner Rachael Chapman, who was previously a chef. 

Head of Law Enforcement Ruari Hardy said: “It was a fantastic day. Staff from across the Law Enforcement enjoyed a fresh and healthy breakfast, lunch or dinner and it created a wonderful atmosphere. The students from the College of Further Education have demonstrated their skills and ability, and we are delighted to have been able to aid in their studies. We would like to thank Julie Hyde for her energy and commitment to the project.

police station

Pictured: The students cooked at Guernsey Police Station. 

“The ingredients were generously supplied by Waitrose to encourage healthy eating and we are thankful for their support. Money raised from the meals will be donated to Children in Need.”

It was hoped the healthy eating day will help enhance wellbeing and encourage staff to not always eat at their desk and use the social area for meals instead.

Julie Hyde, College of Further Education Chef Lecturer, said: “It’s been busy but we have really enjoyed it. It has given the students the opportunity to learn and prepare for working in a realistic catering environment. The ingredients Waitrose provided have been superb, they were very fresh and Waitrose were very professional to work with. We hope the law enforcement enjoyed their meals. We are pleased to have been able to cook for them.”

All dietary requirements were catered for. Some of the meal options included:

  • Quinoa, red peppers, spring onions, mushrooms and salad leaves with smoked mackerel.
  • Alfa and sunflower salad with avocados, carrots, red onions and lettuce.
  • Poached cod fillets with chunky courgettes and broccoli with flaked almonds.
  • Slow cooked vegetable curry, with chickpeas, puy lentils, carrots, swede, sweet potato and coconut milk.

Pictured top: L-R College of FE chef lecturer Julie Hyde, PC Kim Carre, PC Mike Simmonds, Inspector Tom Marshall, CoFE student Ben Lee, Waitrose Partner Rachael Chapman and CoFE student Logan Le Messurier.