Healthcare, Education and Catering Chefs Showcase the Incredible Versatility of Canadian Lentils at South & City College Birmingham

Leading chefs from across the UK’s healthcare, education, care home and contract catering sectors came together at South & City College Birmingham for an inspiring menu development day hosted in partnership with Lentils.org, celebrating the outstanding versatility, nutrition and sustainability of Canadian lentils.

The collaborative development session brought together some of the country’s most innovative public sector chefs to create an exciting collection of contemporary dishes designed to inspire menus across schools, hospitals, care homes and workplace catering.

The development day showcased the exceptional nutritional profile and health benefits of Canadian lentils, as well as their remarkable versatility across multiple menu sectors, from traditional comfort food and international cuisine to innovative grab-and-go snacks, as presented and demonstrated by Development Chef Olivier Briault.

Olivier produced a range of granola bars and blueberry muffins and then gave a brilliant demonstration of lentil hummus.

Working alongside the college’s talented Level 3 Professional Cookery students, the chefs explored the many culinary applications of Canadian lentils, producing an impressive selection of savoury and sweet dishes that demonstrated just how adaptable this sustainable ingredient can be.

Sarah Block, UK Country Manager for Lentils.org, praised both the chefs’ creativity and the enthusiasm throughout the day.

“The chefs exceeded all our expectations. The creativity and technical skill on display was exceptional, with every chef bringing their own style and experience to demonstrate just how versatile Canadian lentils can be. We saw everything from authentic Indian classics and hearty healthcare dishes to innovative desserts that completely challenged perceptions of what lentils can do. The collaboration between the chefs and the students created a fantastic atmosphere, and the recipes produced will inspire caterers across healthcare, education and contract catering.”

Ellie Taylor, Event Lead for Lentils.org, echoed those sentiments.

“It was wonderful to see so many talented chefs embracing the challenge and producing such an exciting range of dishes. The quality of the food was outstanding, and every recipe proved that Canadian lentils are an incredibly versatile ingredient that can deliver on flavour, nutrition and sustainability. The support from South & City College Birmingham and the enthusiasm of the students made the day even more special. We’re excited to share these recipes and help inspire menus across the UK.”

The dishes produced:

Chef Vijay (Vijayaraj Placidus), Chef Patron at RCC Catering – Tadka Dal (Red Lentil/Masoor Dal) and Methu Vadai

Chris Alexander, Executive Chef at Compass – Red Lentil & Dill Gherkin Fritters with Poached Egg, Dill Yoghurt and Lentil & Tomato Salsa

David Mercer, Food Development Chef at Impact Food Group – Lentil, Chickpea and Cauliflower Dahl

Dominic Lawson, Chef Manager at Hive Birmingham – Indian Lentil Scotch Hen’s Egg with Onion & Lime Chutney

Erin Ward, Executive Chef and IFG School Chef of the Year 2025 (Holmer Green School) – Lentil, Berry and Chocolate Mille Feuille

Ghyslain Pramayon, Head Chef and IFG School Chef of the Year 2026 (Sponne School) – Mango Meringue Pie

Ilona Tomza, Development Chef at Porthaven Care Homes – Spring Savoury American Pancakes

Jennifer Chadhuri-Goff, Chef Lecturer at South & City College Birmingham – Red Lentil, White Chocolate and Ginger Crème Brûlée

Simon Malin, Development Chef at ISS World – Aubergine & Lentil Moussaka

Sarah Little, Chef at The Grange School – Curried Red Lentil Fritters

The event also provided invaluable experience for South & City College Birmingham’s Level 3 students, who worked alongside the chefs throughout the day, assisting with preparation, cooking and presentation while learning from some of the industry’s leading culinary professionals.

The menu development day forms part of Lentils.org’s ongoing commitment to supporting chefs with practical inspiration and ongoing training and development, showcasing how Canadian lentils can help caterers create nutritious, cost-effective and sustainable menus without compromising on flavour or creativity.

To arrange a day on lentil cookery for your catering team, email brogen@daleri.co.uk

Photography and film by Carlos Farinha @carlosclickuk