Meet Our NYES Catering Development Team
Every nutritious, delicious school meal starts with a passionate team of menu developers, nutrition experts, and creative chefs. Our Catering Development Team is the driving force behind the healthy, exciting menus enjoyed by pupils in primary and secondary schools.
In this feature, we’re pulling back the curtain to introduce the people behind the plates, the dedicated professionals who make school meals something to look forward to every day.
Who are the Development Team?
From meeting school food standards and balancing pupil preferences to taste-testing new recipes and using fresh, seasonal ingredients, this team works hard to make sure every dish is good for growing minds and great on the taste buds.
Dean Wade -– Contracts and Development Manager
A new face to NYC, Dean brings over 20 years of experience in the catering industry, having worked as a chef across the globe to hone his craft. His passion for food is at the heart of everything he does, whether that’s exploring new cuisines or developing nutritious menus.
Dean has also trained in child nutrition, with a focus on building healthy habits from a young age. In his current role, he supports schools in delivering meals that are not only healthy and balanced but also loved by pupils, helping to educate the next generation about the importance of good food.
Helen Buxton -– Contracts and Development Officer
With over 30 years’ experience Helen has worked in many roles across the service, from cook to area manager and now at the heart of our development team. She’s our sounding board, wise owl and problem solver all rolled into one. Helen is the all-rounder that no team can do without!
Kath Breckon -– Development Chef
A familiar face to many, Kath is known in the sector for her award-winning work to promote school meals. Kath is also an ambassador for education across all ages, using her knowledge of allergens, special diets, recipes twists and food wastage tips, always ensuring she is always up to date with trends, policies and sharing best practice to provide the best for the pupils we serve.
Tracey Usher –- Development Chef
Tracey runs our in-school events programme, bringing new tastes and food education to your school. Tracey also gathers feedback from pupils, parents, and staff to shape menus that really work. With a background in teaching and nutrition, Tracey is passionate about educating where food has come from and how our meals meet children’s health needs.
Together, this team blends science, creativity, and care to craft menus that support wellbeing and make mealtimes something to look forward to.
How the Development Team Helps Drive Success
We sat down with Contracts and Development Manager, Dean, so he could talk us through the process of developing their healthy and nutritious school menus.
What’s the process behind designing menus that that meet standards but still fit school budgets?
Our menu design process follows strict government school food standards while balancing nutrition, taste, and cost. Our development chefs work closely with schools, parents, and nutrition experts to create dishes pupils enjoy, using insights from feedback and cost analysis.
We use Saffron nutritional software to ensure compliance and accuracy, and we stay ahead of trends by attending UK food shows and events. The outcome of this research is that at least 75% of our meals are prepared from scratch, and we always use seasonal, locally- sourced ingredients where possible.
How do you take on feedback from schools, parents, and nutrition experts when planning menus?
At NYES Catering, we plan school menus six months in advance to ensure quality and consistency. Feedback from chefs, school staff, parents, and pupils is central to this process. We host interactive taster sessions during lunch, after school, and at parents’ evenings, using voting boxes and surveys to capture opinions on new dishes.
Our menus are designed to be fresh, sustainable, and inclusive, we always use Red Tractor-certified meat, MSC-certified fish, and bake fresh bread in our schools. We also accommodate cultural diversity, allergens, and special dietary needs to make sure every pupil is catered for.
Back in the summer term, we held several taster sessions, allowing children, staff and parents to taste items from the new autumn menu. The recipes were very well received and a quote from headteacher said:
“I am writing to say a big thank you for the taster session today. The children were so excited about this and it was very popular! The hall was very busy today with lots of excited children. Thank you again for your hard work and support.”
What steps are being taken to cut food waste and introduce more plant-based choices in school menus?
NYES Catering supports North Yorkshire Council’s fresh food ethos by creating plant-based dishes packed with vegetables, beans, lentils, and pulses for balanced nutrition. We make simple recipe swaps and design meals that are both planet-friendly and suitable for different dietary needs, working closely with suppliers who champion sustainable menus.
To reduce food waste, our recipes include practical tips like ‘no need to peel’ helping retain nutrients often found in skins. We use the whole fruit or vegetable – peels, seeds, and all – to add flavour, texture, and depth without extra oil, ensuring every ingredient counts.
Want Our Menus in Your School? Let’s Talk!
If you’re looking for delicious, nutritious meals that pupils genuinely enjoy – backed by a passionate team who care about health, taste, and sustainability – we’d love to hear from you.
Whether you’re a primary or secondary school, our Development Team is ready to bring fresh ideas and fantastic food to your dining hall.
Get in touch today to find out how we can work together to serve up something special.
Email: NYESCatering@northyorks.gov.uk