Welcome to the Food Experience at Gorsefield

At Gorsefield, we are passionate about providing healthy and nutritious meals for all our visitors. Our food journey is evolving, and we are thrilled to introduce you to Leon, our esteemed Head Chef. With a wealth of experience in culinary excellence, Leon is committed to making every meal at Gorsefield a delightful and enriching experience.

When you and your students visit us, you'll enjoy home-cooked meals for breakfast, lunch, and dinner, prepared with the freshest ingredients possible. Our menu features a mix of familiar favourites and exciting new dishes, designed to broaden palates and encourage a love for diverse foods.

We are dedicated to environmental sustainability and therefore focus primarily on vegetarian meals. This not only reduces our carbon footprint but also ensures that we are contributing positively to the planet's health. Additionally, we prioritise seasonal vegetables, which we are now growing right here on our own site at Gorsefield, ensuring our meals are as fresh and nutritious as possible.

Upon your arrival, Leon will engage with the children, sharing our approach to food and encouraging them to try everything we serve. We have observed that with a little encouragement, children are often eager to taste and enjoy our varied menu, leading to minimal food waste.

We ask that all accompanying adults support this initiative by setting a positive example and encouraging the children to try each meal. Rest assured, no child will go hungry at Gorsefield. If a child truly dislikes a meal after tasting it, discreetly inform Leon, who will ensure an alternative is provided.

We are excited about the positive impact our food philosophy has on the health and wellbeing of both children and adults, as well as on the environment. We look forward to hearing your feedback and sharing this culinary adventure with you.

Nutritional Benefits: Studies have shown that plant-based diets are rich in essential nutrients. For example, a diet high in fruits and vegetables can provide up to 90% of the recommended daily intake of vitamins C and A, as well as essential minerals like potassium and magnesium.

Health Improvements: Research indicates that people who consume a mostly plant-based diet have a 32% lower risk of heart disease . Additionally, plant-based diets can reduce the risk of type 2 diabetes by 23% and can help manage body weight, reducing the incidence of obesity by 15%.

Environmental Impact: Transitioning to a plant-based diet can significantly reduce our carbon footprint. For instance, producing plant-based foods generates up to 50% less greenhouse gas emissions compared to animal-based foods . Moreover, plant-based diets require far less water; it takes approximately 1,800 gallons of water to produce a pound of beef, compared to just 39 gallons for a pound of vegetables.

Mental Wellbeing: Consuming fresh, nutritious foods is linked to better mental health. A study found that people who eat a diet high in fruits and vegetables are 25% less likely to experience depression.

Sustainability: Adopting a plant-based diet contributes to sustainable food systems. It can reduce global agricultural land use by 76% and halve the use of global freshwater resources.

Sources:

World Health Organization - Healthy Diet

Harvard T.H. Chan School of Public Health - The Nutrition Source

Nature - Reducing Food’s Environmental Impacts