The School prides itself on its excellent in-house catering, with a high quality of dining that is greatly appreciated by the whole College community.

Under the direction of Head of Catering, 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.

Aside from catering for pupils and staff, 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.

Nutrition and provenance.

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.

Menu and dietary requirements.

The menu runs on a three-week rotational basis, being changed at the start of every term to include seasonal dishes. With the wide menu options available, vegetarians and those with special dietary and cultural needs can be accommodated.

Click here for this term’s menu

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.

Breakfast.

Boarders start each day with a hearty breakfast served in the dining room – an example menu would include toast and preserves, a selection of cereals, alongside a hot option of scrambled eggs, bacon, plum tomatoes and mushrooms. At mid-morning break pupils may return to their houses where they have access to milk, bread, jams and Marmite.

Lunch.

Lunch each day consists of a three-course meal, with options including homemade soup, three wholesome main options such as fillet of fish with lemon and herb crust, an extensive salad bar, plus sandwich and jacket potato stands. Pupils can round off the meal with a hot pudding such as apricot Bakewell and custard, or yoghurt, fruit, granola and jelly.

Snacks and supper.

Sweet and savoury afternoon snack options are available, before the day concludes with three supper options such as baked chicken, new potatoes, peas and sweetcorn, and iced banana cake.

“We know that an army marches on its stomach, and offering our pupils healthy, fresh and well-balanced meals fuels them to work hard and to achieve their best.”

Bev Spencer, Head of Catering

Dining Hall Opening Times.

Monday-Friday

  • Breakfast: 7.25-8am
  • Break: 10.50-11.15am
  • Lunch: 12.05-1.45pm
  • Tea: 3.45-4.10pm
  • Supper: 7-7.40pm

Saturday

  • Breakfast: 7.25-8am
  • Break: 10.55-11.20am
  • Lunch: 12.05-1.45pm
  • Supper: 6.15-6.45pm

Sunday

  • Brunch: 10.30am-12.30pm
  • Supper: 6.15-6.45pm