Catering Manager Bev Spencer, email: B-Spencer@epsomcollege.org.uk
The College prides itself on its excellent in-house catering, with a high quality of dining that is greatly appreciated by the whole College Community.
Although all Houses have kitchen facilities where pupils can make snacks and drinks, the main meals of the day are prepared in the College's central kitchen and taken in the large and welcoming Dining Hall.
Under the direction of Catering Manager Bev Spencer, the modern and well equipped kitchen has 39 full time staff, including nine professional chefs, working from 6am until 8pm every day during term time. The College has invested heavily in training, with all chefs holding NVQ Level 2 or 3 qualifications and all other kitchen staff trained in food preparation and Health and Safety.
Virtually all food is prepared in-house and great care is taken to ensure that a wide choice is available and that pupils and staff have access to a variety of healthy options.
With quality and nutritional content being major concerns, the vast majority of food is traceable to source and menu analysis software is used to ensure that all meals are nutritionally balanced.
With the wide menu options available, vegetarians and those with special dietary and cultural needs can be accommodated.
The menu runs on a three week rotational basis, being changed at the start of every term to include seasonal dishes. Click here for the Summer term menu.
The Dining Hall opening times are:
Breakfast: 7.30am - 8.10am
Lunch: 12.05pm - 1.45pm
Tea: 3.45pm - 4.00pm (This can vary)
Supper: 6.00pm - 6.45pm
A Food Committee made up of student representatives from each House and a senior member of staff, together with Bev Spencer and a member of her management team, meets once a term to discuss opinions and ideas about food and catering provision. Catering for House functions, such as soirées, is another area where communication with students and discussion of their menu planning ideas has a high priority.
The Catering Department also prepares food for a large number of College events and external functions, including luncheons, Black Tie dinners, parties and wedding receptions.