A lot of children have a simple equation in their heads: wholegrain = healthy = not so tasty. And while a bit of extra fibre is never a bad thing, wholegrain dishes can be seriously delicious too. That’s why this November, our Gastro Calendar is serving up a school dinner classic – with a wholegrain twist.
In the third week of the month, the menu features roast pork with wholegrain barley risotto, mixed with carrots and peas and served with roasted pumpkin. Pork with generic brown sauce and rice? That’s yesterday’s news.
Autumn doesn’t have to mean bleak weather and gloom. The unmistakable scent of fallen leaves and the slowing rhythm of nature make this season a quietly beautiful time of year. In October, our Gastro Calendar brings children a taste of autumn as we know it from Czech fields and forests.
In the third week of the month, the menu features juicy chicken breast with a fragrant mushroom sauce, roasted root vegetables and soft, boiled spätzle. A plateful of October’s harvest that fills the dining hall with the scent of autumn.
Frantic days, new timetables, constant checking to make sure everything’s packed. The start of September can be a challenging time for both children and parents. That’s why, in the third week of the month, our Gastro Calendar is all about slowing things down with food that brings comfort.
On the menu, you’ll find juicy pork tenderloin with a rich meat jus, caramelised carrots, and roasted potatoes – a hearty dish that’s full of warmth, autumn aroma, and the perfect balance of sweet and savoury.
Have you ever heard the expression “comfort food”? It’s used for dishes that bring a deep sense of satisfaction and warmth. They’re often tied to our childhood memories or cosy family moments. And that’s exactly the kind of dish we’ll be serving in June as part of our Gastro Calendar.
Children can look forward to a hearty pork stew with potatoes, vegetables and bread. As it slowly simmers, all the ingredients meld beautifully, with flavours blending into a rich, warming dish that soothes both body and soul.
The number of people with food allergies or intolerances is on the rise, and children are affected even more. At Primirest school canteens, we always do our best take their needs into account, which is why we’ve dedicated May’s Gastro Calendar to them.
May 18th is International Coeliac Disease Awareness Day, so during the third week of the month we’ll be serving a meal that everyone can enjoy – including coeliacs. The children will be able to tuck into juicy turkey breast larded with carrot, served with buttery vegetables and fluffy mashed potatoes.
As everything around us begins to turn green, it would be a shame not to reflect that on our plates as well. With Easter approaching, we’ve taken a look through our imaginary recipe book and pulled out our definition of spring on a plate.
Thanks to the April edition of the Gastro Calendar, children can enjoy a variety of fresh vegetables and herbs. We've filled a juicy roulade with Easter stuffing and herbs, and added freshly grown spinach to our fluffy mashed potatoes – serving up a big dose of springtime energy. Enjoy!
March will be healthy and colourful thanks to the CulinaryCalendar, fish, and vegetables.
How many colours do you think it’s possible to fit onto a single plate? We believe the answer is countless, and we’re proving it with the special March menu. As part of our CulinaryCalendar, we’re serving Asian-style fish cakes with roasted vegetables and soy sauce.
Quality protein, plenty of delicious veggies and a hint of exotic flavour. This dish is set to get applause from nutritionists and our guests alike. Dobrou chuť!
In February, we have meat-free days prepared in an exotic, modern, and delicious way.
February was always a time of fasting for our grandparents. They had a good reason – a period of lighter eating is beneficial for the body. But while they lived on basic foods, we’re making our fasting period vibrant and colourful.
In the third week of February, our menu will take us to the Middle East, where we’ll enjoy chickpea falafel with tomato couscous and a yoghurt dip. Because light meals don’t have to be plain or boring at all.
The newest Primirest cafeterias project introduces the most delicious and colourful meat-free meals to the children.
For all our little diners, we’ve kicked off a brand-new project in Primirest school cafeterias. For years, people have been talking about how we eat more meat than is good for our health or the planet. So, at the end of each month, we're introducing Fridays for the Planet. What does that mean? On these days, every meal on the menu will be packed with hearty, nutritious, and tasty dishes made entirely from plant-based ingredients.
The goal is not only to expand the horizons of our young diners, but also to raise awareness of the plant-based meals benefits and the overuse of natural resources by animal production, which continues to grow rapidly worldwide every year.
Why Fridays? “Historically, Fridays in the Czech lands were associated with fasting and simpler meals. We’d like to continue this tradition of our ancestors in a modern way and show that meat-free meals can be tasty, nutritious, and appealing,” explains Primirest's brand chef Tomáš Cikhart. Together with nutrition expert Kristýna Ostratická and Delirest guest chef Ondřej Slanina, they’ve created a diverse menu to satisfy even the most demanding diners – so much they'll want seconds.
The January CulinaryCalendar will offer all diners in the Primirest school restaurants and canteens a tasty and filling recipe that will warm them up.
Let's bite into the new year 2025 together with gusto and all the best to you, as long as you have a thousand flavours for every day and that every day of the new year brings you another thousand new flavours in Primirest.
We invite you to all Primirest school restaurants and canteens for a great lunch menu as part of our CulinaryCalendar project. As an exception, don't miss our beef jerky with tomato sauce in the second week of January. Brand Chef Tomáš Cikhart has chosen polenta porridge as a side dish.
In October, enjoy the recipes of Daniel Dusek - our best chef, winner of CulinaryCup 2024 - in all Primirest school restaurants and canteens.
Understanding the tastes of little eaters can be a big science. Or is it not? Thanks to the full digitisation of all our 260 Primirest school canteens and restaurants in the Czech Republic, the guesswork is over.