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Creed Foodservice
Budget Friendly, Allergen Free
Primary & secondary school caterers have a tricky challenge as students’ tastes change. Balancing a host of dietary requirements while serving healthy food that students want to eat is no easy feat. Our Development Chefs can work with you to produce suitable menus for your team and students, providing guidance and advice on;
Find Inspiration & Key Tools In
From our 3-Week Menu boards to our Education Sector Guide, you’ll find all the assets you need in our education sector toolkit. Simply click through to find regularly updated recipes from our chefs, theme day menu inspiration and much more! From our kitchens, for yours.
Commited To
We understand the importance of catering for young people and providing healthy, nutritious and delicious school meals. As more than a foodservice provider, we have a vested interest in ensuring the younger generation have access to a range of healthy food.
We support our customers’ objectives in a number of different ways:
More Than Just A Foodservice Provider
Saffron nutritional software is the ideal solution for education catering, ensuring meals meet strict nutritional standards while managing allergens with ease. It helps schools and nurseries create balanced, compliant menus, providing transparency for parents and safeguarding children with dietary needs.
Find Out More
UK coverage with 3 convenient depots
Over 600 deliveries per day, 6 days per week
99.3% industry leading service levels
Working towards net zero emissions by 2040
Members of The Country Range Group
Real time delivery driver tracking
A soup perfect for Summer with in-season peppers and tomatoes ready to brighten menus.
The first in our seasonal scones series, pairing a herby scone with Autumnal squash and tangy feta.
For a healthier take on this classic Scottish dessert, we’ve used yoghurt and soft cheese instead of cream, while the raspberries and oats provide a source of fibre.
In this recipe we’ve used Bran Flakes to increase the fibre content, while reducing refined sugar and saturated fat.
To fibre content, we’ve used wholewheat pasta and included 50% Quorn pieces with 7g of fibre per 100g compared to chicken which contains 0g fibre.
This pasta bake uses wholewheat pasta and a mix of beef and Quorn mince to increase the fibre content.
