Meet the Team Behind The Orwell Kitchen
Ipswich High School’s Orwell Kitchen is at the heart of the school community, providing delicious, nutritious meals for students and staff. We sat down with Chef Manager Nick Townsend and Head Chef Sarah Webb to learn more about their experience, their roles, and what goes into creating the school’s menu.
Q: Nick, you’ve recently joined as Chef Manager. Can you tell us about your background?
Nick Townsend: I’ve been with Wilson Vale for nearly ten years as a Chef Manager, but before that, I worked in fine dining, hotels, and restaurants, both in the UK and America. I’ve been a chef for 26 years, working in everything from high-end steakhouses to corporate catering for law firms and schools. My focus now is on enhancing the food experience while managing the operational side of the kitchen.
Q: How does your role as Chef Manager differ from previous leadership in the kitchen?
Nick Townsend: My role is more food-focused. While I handle the administrative side, I also work closely with Sarah to improve consistency and quality. I want to make sure that our menus are exciting. My aim is to bring my experience to refine and elevate the food we serve.
Q: What has stood out to you since starting at Orwell Kitchen?
Nick Townsend: The team is fantastic! The atmosphere is welcoming, and the best part of this job is knowing that what we do makes a real difference to people’s days. Providing good food is about more than just cooking, it’s about making people happy.
Q: Sarah, you’ve been at Ipswich High School for quite a while. Can you share your journey?
Sarah Webb: I’ve been here for nine and a half years. I started as a kitchen assistant, then became a chef. When Wilson Vale took over just before COVID, I stepped up to Head Chef. Before that, I ran my own catering business for 12 years and worked as a commis chef at RHS.
Q: What do you enjoy most about being Head Chef?
Sarah Webb: I love working with the team to create meals that students and staff enjoy. Seeing people appreciate what we make is really rewarding. I also enjoy the creativity—designing new dishes and working on special event menus keeps things exciting.
Q: How do you decide what goes on the menu?
Nick Townsend: Sarah usually writes the menu, and we discuss it together to ensure balance. We rotate different proteins, so there isn’t too much of one thing, and we vary the carbohydrates to avoid repetition. We also incorporate seasonal ingredients and special themed events, like World Book Day or St. Patrick’s Day.
Sarah Webb: We also use tasting tables, where students can try different foods they might not have had before. We aim to do at least one or two of these each term.
Q: Do you have a favourite dish that you’ve made here?
Nick Townsend: It’s hard to pick because I don’t always get to eat what we cook! But the comfort dishes always go down well.
Sarah Webb: I love our lasagne with garlic bread—it’s a real favourite among students too.
Q: Outside of the kitchen, what are your interests?
Nick Townsend: I have a background in fine arts, and I still enjoy painting. I also love trying out new food trends and techniques.
Sarah Webb: I’m a keen cyclist, and I’m currently training for a London-to-Paris charity ride. I also enjoy running and swimming—and spending time with my dog, Maple!
Q: Any exciting plans for Orwell Kitchen in the future?
Nick Townsend: We’re always looking at ways to enhance the dining experience. We’re discussing new tasting table ideas—perhaps an egg-themed one in time for Easter! We’re also working on introducing more variety while keeping everything balanced and nutritious.
Sarah Webb: It’s about constantly improving and keeping things interesting for the students and staff. We want Orwell Kitchen to be a place where people genuinely enjoy their meals every day.
