ANNUAL REPORT For the year ending 31st August 2022
CONTENTS Introduction Executive's Update Impact Our Approach What Works Well School by School Better is Possible Plan to 2022-23 Thank you Trustees, Report Financial Statements 10 13 15 16 17 25 Registered chority 1178964
IMIRODUCIHG CHEFS IN SCHOOLS Chefs in Schools was established in 2018 by co-founders Henry Dimbleby (author of the National Food Strategy, The School Food Plan and co-founder of the restaurant chain LEON), Louise Nichols (Executive Headteacher of LEAP Federation) and Nicole Pisani (former Head Chef of NOPI). Growing from the seed of their experiment in one bold, forward-thinking school, where they trialled and honed a method of delivering school food and food education, to improve the health, wellbeing, behaviour and attainment of their pupils - we now work with schools across the country to transform how food and food education is delivered. Our model of delivering school food and food education rips up the rulebook that says it isn't possible to do better for our school children, that budgets are too tight and that school chefs aren't really'chefs,. We know that school chefs are a vital workforce worth investing in, that in school food, and we're proving it in the 57 schools we work with - reaching more than 22,750 pupils. If you think the whole school meals thing was fixed ages ago, think again. 60 % of secondary schools fail to meet the school food standards. We know, because we see it every day, that many primary schools are falling short too. Change is needed, because more than ever, school food and food education have a vital role to play. Our country is in the grip of a food crisis, with diet-related disease already costing the NHS at least £6bn a year, on course to be £9bn a year by 2050. The wider cost to the economy in terms of lost productivity runs into the high tens of billions, not to mention the enormous personal cost to the individual. Our goal is to ensure that every school in the country is delivering tasty, nutritious, inexpensive, generation-powering food and food education. In schools, we do this by working directly with them to help them implement our transformative philosophy, training up the school chefs who play such a crucial role in the relationship children develop with food. Outside of schools, we lobby for change; campaigning, advising and collaborating with industry and other NGOS.
EXECUTIVE'S UPDATE After a year like no other of rolling pandemic-related restrictions and our ongoing crisis response, September 2021 was a moment to reset and refocus on our core activities. The charity had grown significantly since launching in 2018 and withstood the pressures and threats of the pandemic - we've remained nimble, solution focused and prioritised innovation. 2021-22 saw the need to innovate and adapt again - but this time to the complex challenges of a 'post covid, landscape. Galvanised by what we'd seen in our crisis response effort, we set to work more aware than ever of the urgent need to ensure every child received the nutrition, and lifelong learning, great school food has to offer. 2021-22 has been a year of organisational growth for us. We have strengthened our team with a new Finance & Office manager, bringing much- needed relief to administration pressures. This has freed up more time for us to focus on our day-to-day work in schools and we have been delighted to see this immediately bear fruit - with another seventeen schools and seven thousand pupils able to access better school food and food education, through our 'School by School, intervention programme. We welcomed our first school in Yorkshire - the Astrea Academy Sheffield, who are at the start of their journey with us. We were delighted to secure new funding from our first backers, the Fishmongers, Company, to launch a formal division in the South West, following a successful first trial school in Bournemouth in 2020-21. This now gives us three strong geographic regions to build from - London, Yorkshire & the South West - allowing us to reach children across England, and demonstrate that our model works everywhere, from towns to villages, cities to coastal regions. As with the previous two years, there have been enormous external pressures across every facet of our work. Schools had barely begun to recover from the pressures of dealing with the pandemic, when the cost of living crisis began to bite in early 2021. Rising inflation also saw costs continue to spiral across the public sector. To help schools in areas with higher levels of social deprivation, we launched the Belazu Equipment Fund. This provided grants for kitchen essentials, cutlery or money to fix up dilapidated dining halls. We focused on supporting our chef community - sharing ideas within the Chefs Alliance, managing and swapping suppliers to mitigate price increases, while working closely with headteachers and school business managers to help them remain flexible in menu offering. Notably, when surveyed in 2021, our chef community did not feel that quality had needed to reduce in order to make ends meet, in contrast to newspaper reports across the school food sector. They instead focused on being adaptable and changing their menus and purchasing habits. Even so, the pressures on school chefs has been considerable. As we look to 2022-23, we
aim to significantly strengthen and grow our Chefs Alliance programme. We want to provide more support to school chefs across the country, still all too often the unsung frontline heroes. Notable also for us is that despite the most incredible pressure on school leaders, we continue to see strong demand for our programmes. This in part has been driven by ongoing instability and cost pressures in the school food sector, with some caterers significantly increasing prices, or ending contracts at short notice. This has left a number of schools - particularly smaller ones, often with high levels of free school meal entitlement - in need of urgent support. As the school food sector continues to adapt to the challenges it faces and schools increasingly realise the benefits of quality school food provision, our expectation is that we will continue to see high demand for our direct intervention work over the coming twelve months. We are excited for the potential to increase our impact and galvanised by the vital need to do so. Across the schools we work with more than a third of children were entitled to a free school meal pre-pandemic - this number has been growing ever since. For every child, a good school meal is a source of nutrition but also education, fuel for learning, social glue and so much more. But for children entitled to a free school meal, this meal can be the only one they eat in a day. In a cost of living crisis that is decimating family incomes, we foresee only growing numbers of children in need of this crucial daily intervention. Our mission remains unchanged - to transform child health through school food and education. Every child should have the chance to eat and learn about real food in schools. Our focused intervention continues to target those areas with high levels of deprivation, where children are most at risk of missing out. In 2022-23, we'll set out how to deliver our mission over the next three years, with a focus on scaling our work to help many more schools invest in and develop their kitchen workforce, while delivering better food for their pupils. Onwards and upwards, come what may. NAOMI DUNCAN
IMPACT 17 new schools onboard first school In Yorkshlre School by School 36% 7275 pupils in those schools average entitlement to free school meals We continue to target our work in areas with high levels of deprivation, where the need is the greatest. In some of our inner-city partner schools, entitlement can be as high as 75/.. Nonetheless, children are slipping through the gaps of support, with as many as 800,000 children living in poverty who are denied a free school meal, due to unfair thresholds. Building on our award-winning co-campaigning in the End Child Food Poverty campaign, we intend to continue to campaign on this issue into next year, until all children are able to access a school meal. 77% average uptoke of school meals Uptake of school meals across the country has struggled to recover to pre- covid levels, however up to date statistics have not been released nationally for comparison. Whilst the average across our partner schools is high, IO% of schools reported decreasing participation, and a small handful of schools reported uptake of less than 60/.. Uptake appears to be declining most among paid for school meals, with parentslcarers unable to afford meals but ineligible for free school meals. In 2022-23 we are strengthening our evaluation team and will publish further detailed analysis. & £0.95 average food cost per meal Costs vary from between 65p a plate in large primary schools, to £1.50 per plate in highly specialised education needs schools. In 2022-23, we are investing in our evaluation team to allow us to monitor and report this with more granularity across different settings. 3,100,403 Estimated number of school meals consumed this year across the 57 schools who've been through our programme That's a whole lot of delicious, nutritious, mind-opening foodl
our impacl online and in the media How we communicate our work is core to our mission, as is our aim to extend the impact of our work by inspiring and enabling others to do the same. Our new communications assistant joined the charity in August 21 as the new school year approached. This role was vital in increasing our output and reach on social media, where our presence continues to grow. We reached the 4,000-follower mark on twitter and surpassed 8,000 on Instagram. In 2020-21 we were enormously lucky to be supported pro-bono by global creative agency Bartle Bogle Hegarty (BBH), who gave us an incredible makeover, with a rebrand that brought our look in line with our bold mission. The makeover was revealed at the start of 21122 with a sizzle - BBH created the Give A Sausage campaign to mark the launch. All of this work and expertise was donated. It secured national media coverage, trade coverage and boosted our presence online, putting school food in the spotlight. Our rebranded website also launched at the end of September 21 and has been worked on during the year - user numbers have soared - an increase of 335/0 over a twelve-month period, from 4191 users to18,450. Supported pro-bono by the PR agency, IndigoEigh( we secured coverage in a range of titles from Woman's Own to Waitrose Magazine, Church Times to Sprout Wired, national newspapers - such as The Times, and the target trade publication - Public Sector Catering Magazine, which gave us a four-page spread. We almost made it on to one well known early evening television show but the camera and footage were stolen from the back of the producer's carl However, we were soon back in the headlines - our cookbook was published in March, landing on bookshelves in shops and homes. Feed Your Family graced the front page of Feast Magazine and other national titles, it featured on popular lifestyle websites and was shared on social media by cooking stars from Tom Kerridge to Jamie Oliver and our own Tommi Miers and Prue Leith. We ended the year with a range of exciting projects lined up and ready to go - worked on during 2021122 was polling from Survation which uncovers the extent of school food poverty, plus the Hackney School of Food toolkit, funded by Clarion Housing Group s William Sutton Prize - both to be released in 22123. Our aim is to give voice to the frontline, both schools and chefs, and to showcase the very best of what is possible to deliver.
OUR APPROACH Our philosophy is simple. We treat food education and school food as interlinked, vital opportunities that shape better eating habits for life. Research by the McKinsey Institute identified eighteen proposed interventions to tackle the western obesity crisis. A third of these were in schools. Our aim is to change the food culture within a school,. we want food to be at the heart of a school, part of the daily language and something that brings people together. Empowering school chefs to serve great food is key to success. We train them to run their kitchens with a passion for food and the skill of top restaurants and restaurant chefs. We help schools to integrate food into their culture. We also campaign to showcase that better is possible and that serving nutritious food in schools is a priority. To see long-term change, we need school chefs who are passionate about food, but we also need schools who value their kitchen teams and invest in their development and training - just as they would for teaching staff. How we work to achieve change: We continuously innovate and hone 'What Works Well, in school food and food education. We work directly'school by School, implementing our philosophy and transforming the standards of food and food education offered. We showcase that Better is Possible to raise the profile of school food, developing resources and training to help all schools improve.
WHAT WORKS WELL Our work is grounded in continuously learning, innovating and honing skills to help children develop a healthy relationship with food. Across our different programmes, we have now built partnerships that reach more than tens of thousands of pupils nationally. Every single partnership off ers an opportunity to learn and refine what we do - we never sit back and stop innovating. The lessons we learn from every school we have worked with shape how we approach each new partnership. We bring our growing chef community together regularly to share lessons with each other too. The first and most fundamental of our partnerships is with the LEAP Federation of schools in Hackney. This was the birthplace of Chefs in Schools, and in March 2020 we jointly opened the Hackney School of Food, an incredible growing & cooking space in one of Hackney's most under-served council wards. The school, a community garden and multi-function kitchen, is set in the grounds of a primary school. The kitchen is equipped with an outdoor pizza oven, productive vegetable gardens, beehives and its latest residents, chickensl Here, children and adults alike can learn about food, from soil to stove. Our experience indicates that people are more likely to try new foods when they have had a hand in producing them, so classes are split between the gardens and kitchen, giving a complete experience. In 2021, we were awarded the Clarion Prize for Innovation, funding us to develop a digital toolkit to help other schools across the country create their own food education hubs. After some delays due to the cost of living crisis, this will be released in early 2023. In 2022-23 we will also be working with LEAP Federation to establish the Hackney School of Food as a community asset in its own right, through the formation of a community interest company. This will ensure that the facility exists sustainably for Hackney long into the future, whilst remaining a place for the community to access incredible food education.
SCHOOL BY SCHOOL Core to our approach is the belief that you have to inspire change from the ground up.. you can't improve the quality of food served up on a plate through legislation, or even accreditation, alone. We set out in 2018 with a goal to work with 100 schools by the end of 2023, as examples of what it is possible to achieve. As of August 2022, we have worked with 57 schools directly, and another 38 through a partnership with Enfield Traded Services bringing us agonisingly close to the total target - a full year ahead of schedule! How does the programme work? Schools apply to join our programme through completing a form on our website. We then assess schools based on their level of free school meal entitlement and geographic location. We arrange initial audits to assess their needs. From this we draw up a proposal for a year-long programme of support and agree this with the school - whether it's helping them to recruit a new Head Chef, or train up an existing team. The primary focus of our support is on training, but we support schools with everything from recruitment through to finance and monitoring systems. What does the programme deliver? We help schools to completely transform how school food and food education is delivered. Out with the bland, beige and boring, in with the bright, colourful and varied - all linked up with lessons, formal and informal, about food. Schools take full ownership of all things food, but are firmly supported by our advice, guidance & resources. School leaders tell us that our work in schools is effective. Our 2021 survey found: 90/0 of headteachers are satisfied or very satisfied with the quality of food since working with Chefs in Schools (compared to 23/0 Wlth their previous catering arrangement) 75/0 of headteachers reported that they are satisfied or very satisfied with the price of their school meals (compared to 44% with their previous catering arrangement) We've been blown away by the difference it makes at the school. Children are excited to be eating lunch much more than they ever were, they're asking about it and interested in the food. Head Chef James, passion enthuses others, the number of teachers who have school dinners has shot up. Neadteacher
It's more than just the food on the plate. It's the education that comes along with it. By the time the pupils leave at18 you want to make sure they know how food can help keep themselves healthy, but also keep their brain engaged. Headteacher 90% of headteachers re healthiness of the food arrangement) 85% of headteachers feel satisfied or very satisfied with the choice of food available (compared to 24/0 Wlth their previous catering arrangement) 80% of headteachers reported feeling satisfied or very satisfied with the morale of their kitchen team (compared to 42/0 Wlth their previous catering arrangement) 80% of headteachers reported an increase in the amount of fruit and vegetables consumed by their pupils 90% of headteachers said that it is likely or very likely for their pupils to try new foods since working with Chefs in Schools orted feeling satisfied or very satisfied with the compared to 24% with their previous catering
OUR WORK IN THEIR WORDS Food quality has significantly improved. Previous to working with Chefs in Schools, l ate school dinners twice in three years - now l eat school dinners every week. Food is healthier and chefs are informative and talk with passion about what food is on offer and benefits of food types. Chefs discuss food options with school council ( upils), school leaders and parents through our parent forum), discussions are informative and solution focussed, new ideas are trialled and all groups have a better understanding of the importance of food in learning and health, Heodteacher The webinar was a total joy. I have been a secondary school food teacher for 35 years and seen many great initiatives come and go. (It) was an inspiration,. to see and hear about the amazing work in action gave me fresh hope that food can and should be placed right at the heart of the curriculum. via Instagram I was truly humbled by the visit and it was just mind blowing to see the impact of what great food and exceptional chefs can do in a school environment and especially a school environment like St Anne's. l am thrilled that we are working with you and I look forward to building our working relationship between Belazu and Chefs in Schools, David Balmer, MD of Belazu (funder) 12
BETTER IS POSSIBLE IWEGIVE DO YOU? September 21 and we started our year with a sizzle by launching of our Give A Sausage campaign, the aim being to highlight better is possible in school food. A campaign video, created pro-bono for us by the world-leading marketing team at Bartle Bogle Hegarty, ensured the campaign was noticed online. Further pro-bono support from the fabulous communications agency, IndigoEight, ensured wide-spread coverage of the campaign by national and regional journalists including in print, broadcast and online. Tweeted and posted about by influencers, the campaign reached tens of thousands of people on social feeds. Pro-bono advertising of the campaign saw hoardings across London turn neon when our campaign posters filled the screens. This campaign put school food well and truly in the spotlight. CHEFS IM SCHOOLS f In early 2022, Better is Possible hit the headlines again with a four-page spread in Public Sector Catering magazine, detailing our work in contrasting settings - that of a local authority caterer and a small school - showing how our model can have impact across the board. Come March, our cookbook Feed Your Family - hit the shelves of bookstores. The book tells our story while also celebrating school chefs and the food they serve. The cookbook featured in national news, food and lifestyle websites and magazines - again showcasing what is possible in school food. Throughout the year, our hands-on work in schools hit the headlines in life- style magazines, food and news publications. We were also featured on Instagram lives, podcasts and influential social media sites. And we worked with Rushey Green to support and promote their attempts to fundraise for a memorial garden for their much-missed teacher, Sabina Nessa, who was murdered. National and regional news covered this story, boosting the fundraising efforts and ensuring the target was reached. The edible garden is now blooming and a legacy to Sabina, honouring her love of outdoor education while encouraging food education. It highlights how when schools focus on food and food education, the benefits are wide-ranging and can be unexpected. Food is helping their school heal. can work
With a new communications assistant on board, our charity was able to spend more time on our own social media feeds, which went from strength to strength, showcasing best practice in schools - such as: Col's Corner Marketplace at Surrey Square, a weekend market at the school where nutritious food is offered to families. Wild Farmed collaborating with the Hackney School of Food to grow wheat onsite which will one day be baked as bread in the school's kitchen. And the impressive efforts of school chefs, such as Newington Green's hand-stretched wholemeal pizzas. And Cedric's bamboo charcoal buns, packed with buttermilk chicken and rose harissa mayo - devoured by pupils at School 21. We also launched our rebranded website during 21122, maintaining a steady stream of fresh and engaging content, which saw visitor numbers increase by around 350/. Out and about - we cooked up a storm at Suffolk's Food Museum to contribute to food education projects, we toured the South West to launch our expansion to the region, promoting our work in person to schools, farmers, producers and food education experts. We shouted about our work at events such as the Craft Guild of Chefs conference, food festivals in Cornwall and sustainability discussions in London. We welcomed people to visit us - taking organisations around schools, including a group from the Edinburgh Food Social. At EGA, we helped organise a cooking competition - working with the school and cheflauthor Clare Finney to get students baking the winner received Clare's book The Female Chef. We nominated school chef, Jake Barwood, for the Craft Guild's Public Sector Chef of the Year Award - which he won! And our work was recognised at parliament - Nicole and Nerissa were presented with Tooting Heroes Award by Dr Rosena Allin-Khan for services to the local community. We ended the year, gearing up to unveil polling which would highlight the importance of school food and how some children are going hungry launching this in September 22 to build on the hard work from the year before and remind people that kids are our future so let's feed them like it. 14
THE PLAN FOR 22123 Transform food & food education in another 20 schools, reaching an additional 6,500 pupils nationally. Our focus next year will be on organic growth in existing areas and with multi-academy trusts, while also establishing School by School in the South West. We will strengthen our team to increase our on the ground capacity and to broaden the breadth of support we offer to schools. Roll out our School Chef Educator Training Programme to100 schools. training up to 250 school chefs. We'll roll out the programme to our existing partner schools and new schools. We'll beta test, refine the project and build data to demonstrate impact. We intend to seek investment to create a nationwide scalable modeil qualification, which will become the industry benchmark. Campaign for lasting reforms We will continue campaigning to ensure every child can access a nutritious and tasty school meal, raising awareness of the vital need to expand eligibility for free school meals. We'll also continue to raise awareness about the importance of school food standards and what is possible in school food. We will hone and strengthen our evaluation methods to demonstrate the impact and benefits of our work.
Thank YOU None of our successes would be possible without the generosity and involvement of our supporters - visionary organisations, businesses, trusts, foundations, and individuals. From longstanding partners to new funders, we couldn't do it without you. This year, we'd like to give special thanks to: Bartle Bogle Hegarty Belazu Foundation Charlie Bighams Clarion Housing Group Esmée Fairbairn Foundation Garfield Weston Foundation Hawksmoor Impact on Urban Health Indigo Eight Kusuma Trust Mark Leonard Charitable Trust Natoora Rothschild Foundation Swire Charitable Trust The Fishmongers, Company's Charitable Trust The Food People The Worshipful Company of Cooks Patrons Ailana Kamelmacher Carmel Mcconnell Joanna Weinberg Yotam Ottolenghi Lisa Markwell Prue Leith Rosie Boycott 16
REPORT OF THE TRUSTEES AND UNAUDITED FINANCIAL STATEMENTS FOR THE YEAR ENDED 31 AUGUST 2022 FOR CHEFS IN SCHOOLS
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CONTENTS OF THE FINANCIAL STATEMENTS FOR THE YEAR ENDED 31 AUGUST 2022 Page Report of the Trustees 19 Independent Examiner's Report 24 Statement of Financial Activities 25 Balance Sheet 26 Cash Flow Statement 27 Notes to the Cash Flow Statement 28 Notes to the Financial Statements 29 18
EPORT OF THE TRU For the year ended 31 August 2022 The trustees who are also directors of the charity for the purposes of the Companies Act 2006, present their report with the financial statements of the charity for the year ended 31 August 2022. The trustees have adopted the provisions of Accounting and Reporting by Charities.. Statement of Recommended Practice applicable to charities preparing their accounts in accordance with the Financial Reporting Standard applicable in the UK and Republic of Ireland (FRS102) (effective l January 2019). OBJECTIVES AND ACTIVITIES Objectives and aims Our mission Chefs in Schools exists to improve the health of children, through improving school food and food education. Our objects are to: Advance education through cookery & food preparation. Advance health through (but not limited to) the improvement of food standards in schools. Howwe deliver our objects We deliver our objects through the provision of training, advice, guidance and resources, working directly with schools. We also campaign, lobby and advise on best practice, and devise and deliver food education programmes.
Activities We are helping schools to achieve this in three ways: Leading from the front. Working directly in schools to prove that it is possible to deliver great school food, that provides nourishment and education. We have also built a School of Food in Hackney, a blueprint for community provision of food education from seed to spoon. Inspiring others to follow our lead, setting high standards for what is possible, sharing stories of outstanding school food, food education programmes, and providing free resources to schools and caterers. We aim to set a new aspirational bar for schools and caterers to work towards. Enabling others to follow our lead through campaigning for meaningful policy changes, developing practical tools like our School Chef Educator qualification - that will help others achieve higher standards, and sharing our knowledge freely. For example, we are shortly due to release a free digital toolkit to help others replicate the Hackney School of Food Our work on the ground in schools informs all of our broader work, seeking to challenge the systemic barriers to better education about food in schools, campaigning and creating enabling resources and materials. To see long-term change, we need school chefs who are passionate about food, but we also need schools who value their kitchen teams and invest in their development and training just as they would for teaching staff. Public Benefit The principal activities of the charity during the year continued to be to advance education in cookery and food preparation and to advance health through the improvement of food standards in schools. The trustees are aware of the Charity Commission guidance on public benefit reporting as set out in Section17 Charities Act 2011. STRATEGIC REPORT Achievement and performance Charitable activities Total incoming resources amounted to £542,106 compared to £859,436 in the previous year. During the year the charities expenditure was £578,961 compared to £750,976 the previous year.
The restricted income of the charity is available only for the specific projects or purposes determined by the funders. During the year the charity received £237,080 of restricted income and spent £211,255. Financial review Reserves policy In accordance with its Articles of Association, Chefs in Schools holds free reserves to enable the charity to meet timing variations in income or unforeseen expenditure, to provide for contingencies or to cover core costs in the event of a shortfall in funding. Our Trustees regularly review the charity's need for reserves in line with guidelines issued by the Charity Commission and the operating environment prevailing at that time Staff and Trustees aim to accumulate reserves equal to three to six months, unrestricted expenditure. Unrestricted funds currently stands at £332,476 and restricted funds £113,548. Going concern The trustees assess whether the use of going concern is appropriate i.e. whether there are any material uncertainties related to events or conditions that may cast significant doubt on the ability of the company to continue as a going concern. The trustees make this assessment in respect of a period of at least one year from the date of authorisation for issue of the financial statements and have concluded that the charity has adequate resources to continue in operational existence for the foreseeable future and there are no material uncertainties about the charity's ability to continue as a going concern, thus they continue to adopt the going concern basis of accounting in preparing the financial statements. STRUCTURE. GOVERNANCE AND MANAGEMENT Governing document Chefs in Schools is a company limited by guarantee, incorporated on 11 May 2018 and registered as a charity on 27 June 2018. The company is governed under its Articles of Association. The Trustees have a responsibility to ensure that all aspects of the Charity's activities are properly conducted and carried out in full compliance with its Articles of Association. The Trustees normally meet at least four times a year. All Trustees give their time voluntarily and receive no benefits from the charity. No expenses were claimed by any Trustee during the year. Recruitment and appointment of newtrustees The Trustees are appointed under the terms of the Articles of Association. Role of Trustees The Trustees provide governance and develop the policies of the charity and 21
accept ultimate legal authority for it. The board meets four times a year with a focus on strategic decision making, financial oversight and management of risk. The Trustees approve budgets and are responsible for the good stewardship of the charity's resources. They work in partnership with the Chief Executive to help her achieve the charity's objectives. The Trustees, who are also the members of the Company, each have a limited liability of £1 in the event of the charity being wound Role of Chief Executive The Chief Executive provides leadership to employees and is responsible for the operational detail and implementation of the business plan and the management of the charity, including control of expenditure in line with budgets and delegations approved by the Board. The Chief Executive reports regularly to the Trustees on progress against agreed priorities and objectives and seeks opportunities to expand and promote the organisation. Recruitment and appointment The People and Skills (p&s) subcommittee is responsible for overseeing board effectiveness, including skills audit, and recruitment of new trustees. A review of skills on the Board is carried out regularly to ensure these are in line with the Charity's strategy. The P&S committee are also responsible for implementation of our diversity, equity and inclusion plan at Board & Executive, and ensuring the number of trustees meets the Articles, requirements. Trustee positions are advertised openly through Trustees Unlimited, Linked In and similar. Candidates that wish to apply for the role do so via an anonymised process, based on the Applied method, followed by interviews with the Chair, other board members and the Chief Executive. All Trustees must undergo a DBS check and sign the Charity Commission Trustee Declaration as well as complete a declaration of interests notice in order to be accepted onto the board. One third (or the number nearest one third) of the Trustees must retire at each AGM, those longest in office retiring first and the choice between any of equal service being made by drawing lots. A retiring Trustee who is eligible (as laid out in the terms of the Memorandum and Articles - Article 3.3) may be reappointed. There is no specific requirement in the articles to hold an AGM. Key management remuneration Key management personnel are considered to be the Chief Executive and Executive Chef. Remuneration for key management personnel is reviewed annually by the People and Skills Trustee subcommittee. Benchmarking data from across the sector is considered. Any recommended increases are proposed to the wider full Trustee board for approval. 22
STRUCTURE, GOVERNANCE AND MANAGEMENT Risk management The Trustees have reviewed the major strategic, business and operational risks to which Chefs in Schools is exposed. These include governance and compliance issues, loss of key members of staff, changing Government policy, project or campaign failure and loss of income. The Trustees confirm that systems have been established to mitigate any such risks, that appropriate insurance cover has been obtained and that the assessment of risks is kept under review. The charity's risk register, a working document for which all members of staff and Trustees are responsible, is reviewed annually by Trustees and Chefs in Schools, management team. It considers the possible risks to the charity and prudent ways to avoid such risks arising, as well as mitigation should problems occur. REFERENCE AND ADMINISTRATIVE DETAILS Reglstered Company number 11356489 (Englond und Wules) Registered Charity number 1178964 Registered office Hackney School of Food clo Mandeville Primary School Oswold Street London E5 OBT Trustoes Jane Amphlett Henry Dimbleby John Michoel Lee (resigned 20.10.22) Thomasina Miers Louise Nichols Jasbir Kaur Notay Anna Cain (resigned 31.5.22) Chlef Exe¢utlve Noomi Duncon Independent Examiner Collards Chartered Accountants 5-9 Eden Street Kingston-upon-Thames Surrey KTI IBQ Bankers Coutts 440 Strand London WC2R OQS Report of the trustees, incorporating a strategic report, approved by order of the board of trustees, as the company directors, on19th January 2023 and signed on the board's behalf by.. Henry Dimbleby- Trustee 23
INDEPENDENT EXAMINER�S REPORT TO THE TRUSTEES OF CHEFS IN SCHOOLS
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CHEFS IN SCHOOLS
STATEMENT OF FINANCIAL ACTIVITIES (INCORPORATING AN INCOME AND EXPENDITURE ACCOUNT) FOR THE YEAR ENDED 31 AUGUST 2022
| Unrestricted funds Notes £ INCOME AND ENDOWMENTS FROM Donations and legacies 3 211,354 Charitable activities Trading activities 93,668 Other income 4 Total 305,026 EXPENDITURE ON Charitable activities 5 Donations, legacies and trading 359,512 Other 8,194 Total 367,706 NET INCOME/(EXPENDITURE) (62,680) Transfers between funds 15 59,139 Net movement in funds (3,541) RECONCILIATION OF FUNDS Total funds brought forward 336,017 TOTAL FUNDS CARRIED FORWARD 332,476 |
Restricted funds £ 237,080 - - 237,080 211,255 - 211,255 25,825 (59,139) (33,314) 146,862 113,548 |
2022 Total funds £ 448,434 93,668 4 542,106 570,767 8,194 578,961 (36,855) - (36,855) 482,879 446,024 |
2021 Total funds £ 764,640 94,506 290 859,436 747,934 3,042 750,976 108,460 - 108,460 374,419 482,879 |
|---|---|---|---|
The notes form part of these financial statements
CHEFS IN SCHOOLS
BALANCE SHEET 31 AUGUST 2022
| Unrestricted funds Notes £ FIXED ASSETS Tangible assets 12 86,094 CURRENT ASSETS Debtors 13 34,552 Cash at bank 264,780 299,332 CREDITORS Amounts falling due within one year 14 (52,950) NET CURRENT ASSETS 246,382 TOTAL ASSETS LESS CURRENT LIABILITIES 332,476 NET ASSETS 332,476 FUNDS 15 Unrestricted funds Restricted funds TOTAL FUNDS |
Unrestricted funds Notes £ FIXED ASSETS Tangible assets 12 86,094 CURRENT ASSETS Debtors 13 34,552 Cash at bank 264,780 299,332 CREDITORS Amounts falling due within one year 14 (52,950) NET CURRENT ASSETS 246,382 TOTAL ASSETS LESS CURRENT LIABILITIES 332,476 NET ASSETS 332,476 FUNDS 15 Unrestricted funds Restricted funds TOTAL FUNDS |
Restricted funds £ - 25,000 97,779 |
2022 Total funds £ 86,094 59,552 362,559 |
2021 Total funds £ 102,066 41,337 372,451 413,788 (32,975) 380,813 482,879 482,879 336,017 146,862 482,879 |
|---|---|---|---|---|
| 299,332 (52,950) 246,382 332,476 332,476 |
122,779 (9,231) 113,548 113,548 113,548 |
422,111 (62,181) 359,930 446,024 446,024 332,476 113,548 446,024 |
The charitable company is entitled to exemption from audit under Section 477 of the Companies Act 2006 for the year ended 31 August 2022.
The members have not required the company to obtain an audit of its financial statements for the year ended 31 August 2022 in accordance with Section 476 of the Companies Act 2006.
The trustees acknowledge their responsibilities for
-
(a) ensuring that the charitable company keeps accounting records that comply with Sections 386 and 387 of the Companies Act 2006 and
-
(b) preparing financial statements which give a true and fair view of the state of affairs of the charitable company as at the end of each financial year and of its surplus or deficit for each financial year in accordance with the requirements of Sections 394 and 395 and which otherwise comply with the requirements of the Companies Act 2006 relating to financial statements, so far as applicable to the charitable company.
The financial statements were approved by the Board of Trustees and authorised for issue on 19 January 2023 and were signed on its behalf by:
Henry Dimbleby - Trustee
The notes form part of these financial statements
CHEFS IN SCHOOLS
CASH FLOW STATEMENT FOR THE YEAR ENDED 31 AUGUST 2022
| Notes Cash flows from operating activities Cash generated from operations 1 Net cash (used in)/provided by operating activities Cash flows from investing activities Purchase of tangible fixed assets Net cash used in investing activities Change in cash and cash equivalents in the reporting period Cash and cash equivalents at the beginning of the reporting period Cash and cash equivalents at the end of the reporting period |
2022 £ (9,419) (9,419) (473) (473) (9,892) 372,451 362,559 |
2021 £ 86,920 86,920 (11,923) (11,923) 74,997 297,454 372,451 |
|---|---|---|
The notes form part of these financial statements
CHEFS IN SCHOOLS
NOTES TO THE CASH FLOW STATEMENT FOR THE YEAR ENDED 31 AUGUST 2022
1. RECONCILIATION OF NET (EXPENDITURE)/INCOME TO NET CASH FLOW FROM OPERATING ACTIVITIES
| Net (expenditure)/income for the reporting period (as per the Statement of Financial Activities) Adjustments for: Depreciation charges Loss on disposal of fixed assets (Increase)/decrease in debtors Increase/(decrease) in creditors Net cash (used in)/provided by operations |
2022 £ (36,855) 15,493 952 (18,215) 29,206 (9,419) |
2021 £ 108,460 17,443 - 35,897 (74,880) |
|---|---|---|
| 86,920 |
2.
ANALYSIS OF CHANGES IN NET FUNDS
| At 1.9.21 | Cash flow | At 31.8.22 | |
|---|---|---|---|
| £ | £ | £ | |
| Net cash | |||
| Cash at bank | 372,451 | (9,892) | 362,559 |
| 372,451 | (9,892) | 362,559 | |
| Total | 372,451 | (9,892) | 362,559 |
The notes form part of these financial statements
CHEFS IN SCHOOLS
NOTES TO THE FINANCIAL STATEMENTS FOR THE YEAR ENDED 31 AUGUST 2022
1. STATUTORY INFORMATION
Chefs in Schools is a private company, limited by guarantee, registered in England and Wales. The company's registered number and registered office address can be found in the report of the trustees. In the event of the charity being wound up, the liability in respect of the guarantee is limited to £1 per member of the charity.
2. ACCOUNTING POLICIES
Basis of preparing the financial statements
The financial statements of the charitable company, which is a public benefit entity under FRS 102, have been prepared in accordance with the Charities SORP (FRS 102) 'Accounting and Reporting by Charities: Statement of Recommended Practice applicable to charities preparing their accounts in accordance with the Financial Reporting Standard applicable in the UK and Republic of Ireland (FRS 102) (effective 1 January 2019)', Financial Reporting Standard 102 'The Financial Reporting Standard applicable in the UK and Republic of Ireland' and the Companies Act 2006. The financial statements have been prepared under the historical cost convention.
Income
All income is recognised in the Statement of Financial Activities once the charity has entitlement to the funds, it is probable that the income will be received and the amount can be measured reliably.
Income received in advance of the provision of a specified service is deferred until the criteria for income recognition are met.
Expenditure
Liabilities are recognised as expenditure as soon as there is a legal or constructive obligation committing the charity to that expenditure, it is probable that a transfer of economic benefits will be required in settlement and the amount of the obligation can be measured reliably. Expenditure is accounted for on an accruals basis and has been classified under headings that aggregate all costs related to the category. Where costs cannot be directly attributed to particular headings they have been allocated to activities on a basis consistent with the use of resources.
Expenditure is measured at the fair value of the consideration paid or payable, excluding discounts, rebates and value added tax.
Tangible fixed assets
Depreciation is provided at the following annual rates in order to write off each asset over its estimated useful life.
Fixtures and fittings - 15% on reducing balance Computer equipment - Straight line over 5 years
It is the charity's policy to capitalise fixed asset expenditure on costs exceeding £500.
Taxation
The charity is exempt from corporation tax on its charitable activities.
Fund accounting
Unrestricted funds can be used in accordance with the charitable objectives at the discretion of the trustees.
Restricted funds can only be used for particular restricted purposes within the objects of the charity. Restrictions arise when specified by the donor or when funds are raised for particular restricted purposes.
Further explanation of the nature and purpose of each fund is included in the notes to the financial statements.
Pension costs and other post-retirement benefits
The charitable company operates a defined contribution pension scheme. Contributions payable to the charitable company's pension scheme are charged to the Statement of Financial Activities in the period to which they relate.
continued...
CHEFS IN SCHOOLS
NOTES TO THE FINANCIAL STATEMENTS - continued FOR THE YEAR ENDED 31 AUGUST 2022
3. DONATIONS AND LEGACIES
| Donations Grants Grants received, included in the above, are as follows: Other grants INCOME FROM CHARITABLE ACTIVITIES Activity Trading income Trading activities CHARITABLE ACTIVITIES COSTS Donations, legacies and trading SUPPORT COSTS Other resources expended Donations, legacies and trading NET INCOME/(EXPENDITURE) Net income/(expenditure) is stated after charging/(crediting): Depreciation - owned assets Deficit on disposal of fixed assets |
2022 £ 448,434 - 448,434 2022 £ - 2022 £ 93,668 Support Direct costs (see Costs note 6) £ £ 570,037 730 Governance Finance costs £ £ - 8,194 730 - 730 8,194 2022 £ 15,493 952 |
2021 £ 760,056 4,584 764,640 2021 £ 4,584 2021 £ 94,506 Totals £ 570,767 Totals £ 8,194 730 8,924 2021 £ 17,443 - |
|
|---|---|---|---|
4. INCOME FROM CHARITABLE ACTIVITIES
5. CHARITABLE ACTIVITIES COSTS
6. SUPPORT COSTS
7.
continued...
CHEFS IN SCHOOLS
NOTES TO THE FINANCIAL STATEMENTS - continued FOR THE YEAR ENDED 31 AUGUST 2022
8. TRUSTEES' REMUNERATION AND BENEFITS
There were no trustees' remuneration or other benefits for the year ended 31 August 2022 nor for the year ended 31 August 2021.
Trustees' expenses
There were no trustees' expenses paid for the year ended 31 August 2022 nor for the year ended 31 August 2021.
9.
STAFF COSTS
| Wages and salaries Social security costs Other pension costs |
2022 £ 387,068 37,292 16,894 441,254 |
2021 £ 303,461 28,284 17,060 |
|---|---|---|
| 348,805 |
Staff costs are allocated to the respective funds based on the amount of time spent by the staff members.
The charity considers its key management personnel comprise the Trustees, the Chief Executive and the Executive Chef.
The total employment benefits including employer pension contributions and national insurance of the key management personnel were £136,566 (2021: £135,949). The Trustees received no remuneration during the period (2021: £Nil).
The average monthly number of employees during the year was as follows:
| Staff No employees received emoluments in excess of £60,000. FULL TIME EQUIVALENT Full Time Equivalent (FTE) |
2022 11 2022 9.5 |
2021 8 2021 6.9 |
||
|---|---|---|---|---|
10. MATERIAL TRANSFERS
The transfer from the restricted funds to unrestricted funds has arisen as the donors have removed their restriction on what the funds could be used for.
continued...
CHEFS IN SCHOOLS
NOTES TO THE FINANCIAL STATEMENTS - continued FOR THE YEAR ENDED 31 AUGUST 2022
11. COMPARATIVES FOR THE STATEMENT OF FINANCIAL ACTIVITIES
12.
| COMPARATIVES FOR THE STATEMENT OF FINANCIAL ACTIVITIES | |||
|---|---|---|---|
| INCOME AND ENDOWMENTS FROM Donations and legacies Charitable activities Trading activities Other income Total EXPENDITURE ON Charitable activities Donations, legacies and trading Other Total NET INCOME RECONCILIATION OF FUNDS Total funds brought forward TOTAL FUNDS CARRIED FORWARD TANGIBLE FIXED ASSETS COST At 1 September 2021 Additions Disposals At 31 August 2022 DEPRECIATION At 1 September 2021 Charge for year Eliminated on disposal At 31 August 2022 NET BOOK VALUE At 31 August 2022 At 31 August 2021 |
Unrestricted Restricted funds funds £ £ 265,111 499,529 94,506 - 290 - 359,907 499,529 274,511 473,423 3,042 - 277,553 473,423 82,354 26,106 253,663 120,756 336,017 146,862 Fixtures & Computer fittings equipment £ £ 124,752 2,106 - 473 - (1,528) 124,752 1,051 24,197 595 15,084 409 - (576) 39,281 428 85,471 623 100,555 1,511 |
Total funds £ 764,640 94,506 290 |
|
| 859,436 | |||
| 747,934 3,042 |
|||
| 750,976 | |||
| 108,460 374,419 |
|||
| 482,879 | |||
| Totals £ 126,858 473 (1,528) 125,803 24,792 15,493 (576) 39,709 86,094 102,066 |
|||
continued...
CHEFS IN SCHOOLS
NOTES TO THE FINANCIAL STATEMENTS - continued FOR THE YEAR ENDED 31 AUGUST 2022
13. DEBTORS: AMOUNTS FALLING DUE WITHIN ONE YEAR
| Trade debtors Other debtors VAT Prepayments and accrued income CREDITORS: AMOUNTS FALLING DUE WITHIN ONE YEAR Trade creditors Social security and other taxes VAT Other creditors Accruals and deferred income |
2022 £ 16,127 164 - 43,261 59,552 2022 £ 5,267 11,237 3,047 1,637 40,993 62,181 |
2021 £ 39,288 - 733 1,316 41,337 2021 £ - 7,726 - 2,326 22,923 32,975 |
|---|---|---|
14. CREDITORS: AMOUNTS FALLING DUE WITHIN ONE YEAR
Deferred income relates of income received during the year for services which will be provided during the year after the balance sheet date. The movement on deferred income is as follows:
| Brought forward Recognised during this year Income received this year being deferred Carried forward |
2022 £ - - 21,154 21,154 |
2021 £ - - - - |
|---|---|---|
15. MOVEMENT IN FUNDS
| Unrestricted funds General fund Restricted funds School by School Hackney School of Food Better is Possible Core costs TOTAL FUNDS |
Net movement At 1.9.21 in funds £ £ 336,017 (62,680) 60,089 36,453 3,052 (3,052) 21,092 (7,576) 62,629 - 146,862 25,825 482,879 (36,855) |
Transfers between funds £ 59,139 - - - (59,139) (59,139) - |
At 31.8.22 £ 332,476 96,542 - 13,516 3,490 113,548 446,024 |
|---|---|---|---|
continued...
CHEFS IN SCHOOLS
NOTES TO THE FINANCIAL STATEMENTS - continued FOR THE YEAR ENDED 31 AUGUST 2022
15. MOVEMENT IN FUNDS - continued
Net movement in funds, included in the above are as follows:
| Unrestricted funds General fund Restricted funds School by School Hackney School of Food Better is Possible Core costs TOTAL FUNDS Comparatives for movement in funds Unrestricted funds General fund Restricted funds Restricted funds TOTAL FUNDS Comparative net movement in funds, included in the above are as follows: Unrestricted funds General fund Restricted funds Restricted funds TOTAL FUNDS |
Incoming Resources Movement resources expended in funds £ £ £ 305,026 (367,706) (62,680) 129,430 (92,977) 36,453 10,000 (13,052) (3,052) 87,150 (94,726) (7,576) 10,500 (10,500) - 237,080 (211,255) 25,825 542,106 (578,961) (36,855) Net movement At At 1.9.20 in funds 31.8.21 £ £ £ 253,663 82,354 336,017 120,756 26,106 146,862 374,419 108,460 482,879 Incoming Resources Movement resources expended in funds £ £ £ 359,907 (277,553) 82,354 499,529 (473,423) 26,106 859,436 (750,976) 108,460 |
|---|---|
CHEFS IN SCHOOLS
NOTES TO THE FINANCIAL STATEMENTS - continued FOR THE YEAR ENDED 31 AUGUST 2022
MOVEMENT IN FUNDS - continued
School by School (Restricted Income Fund)
This fund is used in individual schools in order to help them recruit and train chefs to run their kitchens, implement systems to manage their food programmes, and reintroduce meaningful food education.
Hackney School of Food (Restricted Income Fund)
The Fund is a partnership between us and the LEAP Federation of Schools to offer schools and the local community a range
of cookery courses to teach children and their families to cook nourishing foods from scratch.
Better is Possible (Restricted Income Fund)
Chefs in Schools believe that the school kitchen workforce is a crucial force in educating children about food, yet school kitchen workers have also too often been underinvested in. By investing in continuous professional development of the workforce, we can empower and enable them to contribute to children's overall development and education about food. With funding and support from Impact on Urban Health, we have created a pilot for the first ever qualification for school chefs. The training programme was trialled with a mix of private caterers, local authority caterers and in-house schools. Early results indicate improvements in compliance with School Food Standards and anecdotal improvements in employee
satisfaction. Core Costs (Restricted Income Fund)
This fund relates to donations received which are restricted to our core activities.
RELATED PARTY DISCLOSURES
The LEAP Federation
(Louise Nichols, Trustee, is Executive Head of the LEAP Federation of three London Borough of Hackney Primary Schools; Kingsmead, Mandeville and Gayhurst)
£3 052 was paid to the LEAP Federation for food costs incurred in the delivery of children's cookery classes at the Hackney School of Food, in lieu of a donation to the same value from Tastily for this purpose.
£28,924 was paid to the LEAP Federation as a contribution to the salary and associated costs of the Hackney School of Food Head Food Educator.
INDEPENDENT EXAMINER FEES
The fees paid to the independent examiner during the period in respect of their independent examination and other services
provided by them are as follows:
| Independent examination Other services |
2022 £ 1,500 1,263 2,763 |
2021 £ 859 859 1,718 |
|---|---|---|
IIFJ Ill CHEFS 11 SCHOOLS I