The College employs full-time catering staff from Cezars Kitchen. They produce breakfast, lunch, dinner and snacks for the whole College throughout the day.
The menus for each week are carefully planned on a 4 week cycle using as much local produce as possible, and where possible ingredients harvested from our very own Barton Farm such as wing beans and mulberries are used. Menus take into consideration food allergies, intolerances and even likes and dislikes reported by the pupil’s Food Committees. There is always a choice of Western, Asian or Vegetarian dishes and at least one of these will cater for gluten, dairy and egg intolerances. As well as this, a dietician checks every menu to ensure that dishes are healthy and balanced giving our pupils the energy they need to get the best out of their learning. Weekly menus are published to Parents via the parent portal.
New dishes are added each term to provide variety and pupils are able to give feedback in the form of two Food Committees: one for day pupils who discuss ideas for lunchtime and snacks and one for boarders who comment on breakfast, snacks and weekend meals. Representatives meet regularly to give our catering staff vital feedback and discuss ideas for the future.
Not only do our catering staff deliver three meals and snacks every single day, but they also organise and produce tasty food for our many events here at the College. From putting together canapes and drinks for evenings like our Seasonal Festival of Music, to more formal dinners such as our Boarders’ Christmas Supper, the Catering Department goes the extra mile to make sure that these events are special and memorable for us all. For example at our 10th Anniversary Gala Ball ingredients from Barton Farm were included to create a sumptuous three course meal giving the occasion an extra special touch.
