We are delighted to introduce Thomas Franks - Independent School Caterers who will oversee our current chefs and catering team. Each day they provide breakfast, lunch and supper which is punctuated with snacks and delicious match teas. We are slowly becoming a 'farm to fork' kitchen with fresh and sustainable produce, and on occasions from our Battisborough Farm.
For lunch there are two hot choices daily, followed by a variety of cold meats, cheeses and alternative proteins set against an 'edible garden' style salad bar. All allergies are documented by our nurses and information passed directly onto the kitchen - enabling us to cater for all successfully. There is a hot or cold dessert followed by a fresh fruit bowl or cut platter as an option.
Breakfast and supper can be booked for an additional charge via the Boarding House.
Our menus are seasonal and have been carefully planned with a qualified nutritionist and development chef before being tested within our own kitchen. Menus will rotate during the term every four weeks.
We are endeavouring to cut down on fats and fried food items, and the amount of refined sugars used in favour of sweet vegetables and Agave syrup in dessert or patisserie options.
Allergies are discussed and recorded with nurses Miranda Jackson and Lisa White.
Boarding House bookings including Breakfast or Supper are taken with Angus McChesney.