Hampshire County Council’s Catering Service (HC3S) celebrates 30th anniversary

Hampshire County Council’s Catering Service (HC3S) celebrates 30th anniversary
Stephen Reid, Hampshire County Council’s executive member for economic development, human resources and performance
11/07/2019 - 05:00
HC3S is celebrating three decades of preparing ‘nutritious’ and award-winning meals to thousands of school children in Hampshire.

The catering service has 1,800 staff that supplies meals to schools, country parks, libraries and visitor attractions including Calshot Activities Centre. HC3S serves 75,000 meals across more than 500 sites every day.

Stephen Reid, the county council’s executive member for economic development, human resources and performance, said: “HC3S’s three decades in the catering sector have seen us forge strong relationships with many Hampshire producers and suppliers, sourcing the freshest and most nutritious ingredients, in season, for the many school children we serve, and the people who dine at our visitor attractions.

“These achievements have been recognised with numerous award wins from industry organisations, acknowledging HC3S’s established, and still growing, base of customers. They know that they are eating high quality, good value meals made from sustainable ingredients every day.”

HC3S has been at the forefront of food development. In 2005, HC3S introduced the first gluten-free fishcake into the UK school menu. Three years later HC3S became the first county council to receive the Good Egg Award for its sourcing achievements.

Councillor Reid added: “My congratulations go to HC3S staff, past and present, who have contributed to this success, and helped the service stand out for innovation and quality. Here’s to the next 30 years.”

In 2019 HC3S has continued to win awards including A Food For Life Served Here (Bronze) Award from the Soil Association for their use of fresh ingredients. Also the catering service won The Hyperactive Children’s Support Group (HACSG) highest award for excellence after developing recipes that avoid the use of artificial ingredients.

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