Delicious and nutritious! We use fresh, quality ingredients and all of our dishes are made from scratch. Head Chef, Mark Blumenthal produces a mixture of old favourites, new dishes, traditional and contemporary food so that children benefit from a healthy balanced diet that is fun and varied.
Throughout the year, Mark and his team, decorate the dining rooms and organise themed meals including Saints Day celebrations, pancake day and Mexican day.
The use of quality ingredients is at the heart of their approach. Our School food is as fresh as possible and carefully selected from local sources. Our milk comes from Red Tractor accredited farms and all our eggs are free range.Pupils enjoy our termly ‘Meet the Suppliers’ stalls where they try unusual foods (have you ever tried dragon fruit?) and learn skills like samosa making.
We are committed to maintaining a healthy eating policy in partnership with our caterers, Holroyd Howe Independent . Holroyd Howe Independent also publish nutritional guidelines and these can be obtained by clicking to the right:
The Food Committee, made up of staff and pupils, acts to make sure our menus are constantly improving as pupils are asked to regularly critique their food.
Snacks are available mid-morning (Squash & B’s on the terrace) and also mid-afternoon.
Breakfast is served from 7.40a.m. every morning and is open to boarders and day pupils. A typical breakfast menu would be:
- Daily hot breakfast special
- Home-made yoghurt pots or fresh fruit smoothies
- Selection of cereals
- Fresh fruit
- Toast and Preserves
Nursery, Pre-Prep and the Junior Department have lunch in the Senior and Junior Dining Room at 12.15p.m., the rest of the School eat at 12.50p.m. Pupils sit on tables with a member of staff. Menus can be accessed from the links on this page.
Supper is served at 6p.m. It is available to boarders, those doing evening activities and if parents need to pick up later, those that are staying until 6.30p.m.