Food & Nutrition

Pupils and staff join together each day in our Dining Hall, to eat a diverse selection of dishes throughout the week. There are always two to three hot plates and a salad bar with an ever-changing selection.

There is a three-week menu cycle including menu favourites; Katsu curry, the Caesar salad bar and Caesar burgers, freshly baked bread and our soup bar. For breakfast, the Danish pastry selection is very popular! Our match teas are enjoyed by parents and visitors alike, who consistently express their enjoyment of our homemade cakes. 

Each meal is freshly prepared from scratch using fresh ingredients from a network of regional suppliers. There is a dedicated nutritionist who guides pupils and staff towards a balanced plate, advocating for the inclusion of wholegrain carbohydrates, lean proteins, fibrous vegetables and even desserts – emphasizing that every nutrient has its place in a healthy balanced diet. There are also engaging foodie events like ‘Meet the Supplier’ days and ‘Eat the Seasons’ tasting tables, encouraging exploration, and understanding of nutritional values. 

We prioritise sustainability by actively managing food wastage, displaying real-time data on digital screens to showcase the impact of individual choices. Our commitment to a more sustainable future extends to an enticing selection of vegan options prominently featured at the counter. 

Innovative culinary experiences include the introduction of ‘Scrumble,’ a crumble dessert station, empowering pupils to customise their dessert with lower sugar content while maintaining flavour. ‘Sensational Seeds,’ our serve-yourself seed bar, introduces pupils to the nutritional wonders of six popular seeds, accompanied by informative posters and flyers tailored to different age groups.