Fresh, healthy nutritious food for schools and colleges
Fresh, healthy nutritious food for schools and colleges
Fresh, healthy nutritious food for schools and colleges

Alliance in Partnership
Specialists in Education Catering

AiP provide fresh, healthy nutritious food and professional catering solutions to primary and secondary schools and colleges.

Established in 1998, today we serve over 75,000 meals per day in 400 Schools and Colleges.

Our partnerships are long lasting and we realise that no two schools or colleges are the same.

We produce quality, fresh, locally sourced and seasonal meals at affordable price and offer a solution for our clients regardless of their circumstances.

What we do…

At Alliance in Partnership, we deliver a wide variety of healthy, bespoke and cost-efficient solutions to schools and colleges. We range from providing small primary schools with 30 meals a day to large secondary schools of over 2000 students. Our main aim is to satisfy our consumers and for them to feel proud of their contract caterers. We don’t just want to provide the food; we want to become part of the school.
What we do

Our Commitment to you

Our Commitment to you…

We work very hard as an organisation to constantly challenge and innovate our ideas to keep up with everchanging pace of the new generation’s requirements. We understand that the modern student has very different purchasing habits to even just a few years ago, in order to keep up we are constantly researching and innovating by going back to basics and speaking to the students, we figure this is the best way to find out exactly what they want!




Our promise to our customers and the world in which we live is to become as sustainable as possible. We incorporate local farmers produce wherever we can, ensure local, seasonal fruit and vegetables are used in all our kitchens within all our menus.

One of our goals is to have minimal impact on the environment, we are continuously looking for new ideas and ways of limiting the single use plastics. We now have schools that are completely plastic free including bottles, plastic wrap and any single use food holders.

Our Brands


Food Smart is our Primary School brand incorporating food characters to liven up the dining experience whilst underpinning our fresh food approach. Food Smart creates a dining area with bright vibrant colours to help appeal to primary school children.


Feed Me is our secondary school branding incorporating a variety of colourways to enhance the dining space. We look to work with our clients and customers in finalising the colourway giving a real wow factor to the students and staff in the dining space.

6th Form

The Forum is our 6th form brand and gives a clear definition between secondary and 6th form and one that is reflected in the offer as well as visually.


Latest News


Amy Teichman, AiP’s Quality and Nutrition Manager tells us about the favourite dishes that would see her through being stranded on a desert island – assuming she had a kitchen and an inexhaustible supply of ingredients!

Moules Mariniere – I love all fish and seafood so island living would be wonderful for me! This is my favourite dish as it’s light, simple, salty, and creamy. It reminds me of the south of France, sitting outside, looking at the Mediterranean.

Iles Flottantes As I’m allergic to chocolate, I’m not a big dessert eater, but this is AMAZING! Light and not too sweet, it combines a lot of basic dessert staples, but which need to be perfected for it to work. The Crème Anglaise must be smooth and velvety, the meringue needs to be light and soft. The caramel topping cannot be too hard nor too soft either.
Frisee Salad with Poached Egg and Fried Lardon – Another French dish featuring quality ingredients. Poaching eggs is probably one of the first things you master in a professional kitchen and when done correctly, one tap and that oozing egg yolk emerges, it’s heavenly. Crisp, salty lardon are a perfect addition to the bitter Frisee leaves, with a light French dressing and a very generous portion of cracked black pepper to finish.
Grilled Octopus with Balsamic Grilled Radicchio – I was chef of an Italian restaurant in New York and this was a dish we made from Puglia. The octopus is briefly marinated in a red wine vinaigrette and brushed with marinade-soaked parsley leaf whilst it grills. The Italians are incredibly inventive when it comes to cooking greens and leaves; the grilled radicchio enhances the bitterness of the leaves and then finished with the lovely sweetness of a well-aged balsamic vinegar.

Spaghetti con Bottarga – This is my FAVOURITE pasta of all time. It transports me to when one of the owners of the restaurant in New York where I was working made it for me. I can still taste it now even when I think about it 20 years later! The texture of the pasta (cooked al dente) along with the intense flavour of the Bottarga (salted and cured fish eggs) and some beautifully light Sicilian olive oil, was unlike anything I’d had before.

Fried Chicken – I come from the south of the USA and this is a staple. But my fried chicken is not like you would find on the high street! The chicken must be on the bone (it’s juicier), the batter must include buttermilk and the flour mixture must have enough salt and lots of peppers (cayenne, black, and chipotle if you need some smokiness). Finally, you need to fry the chicken in lard. It is not for the faint hearted or those on a diet. With this dish, I am instantly back home in my Grandmother’s kitchen – the greatest cook I’ve ever known.

Cornbread Stuffing – Cornbread stuffing was one of the first dishes I learned to make as a child for Thanksgiving. My Grandmother had to combine two different stuffing recipes to appease some in-laws when her family grew and this recipe has been in use every Thanksgiving since, for more than 40 years and I still make it every year. It uses buttery homemade cornbread and fresh home baked white bread. This gives it a great texture. When finished with sage and homemade chicken stock, it is lovely.

Whiskey Spiced Pecans – I love to snack, and nuts are one of my favourites. These spicy pecans, laced with cinnamon and Jack Daniels (another southern favourite) started out as a topping for my Thanksgiving sweet potatoes but I’ve adapted them to be eaten on their own. I make them throughout the holiday season.

What one luxury item would you want?

I would like a very good quality red wine vinegar as it enhances everything it touches; it can add a lot to cooking and it can be reduced down for a great sauce on anything from greens to meats.

Which one book would you take with you?

The Count of Monte Cristo by Alexandre Dumas

This has been my favourite book since I first read it at 12. I used to re-read it every year when I was in my teens. I loved the writing, it kept me on the edge of my seat. The story is an adventure from start to finish. The lasting impression of mercy and forgiveness are lessons we all need to remind ourselves of daily. It was also the first time I had a chance to analyse a book versus its cinematic portrayal and it solidified my belief that the book is always better.

If you could only have one of these dishes which would it be?

Moules Mariniere hands down. I could eat this for every meal for the rest of my life and never grow tired of it. It has everything I could ever want in a dish: quality simplicity, and elegance.