Our approach is to provide growing children with natural goodness, to foster a love of healthy food, and to deliver essential nutrients.  We use locally sourced ingredients and our meat comes from a nearby butcher. We also plan vegetarian and plant-based options as well as using recipes from all over the world. This allows us to serve dishes familiar to our overseas pupils alongside home-cooked classics. As a team, we strive to plan and execute balanced meals that help the boys sustain their active school day and aid their learning. Everything we serve meets the highest food standards. All special diets are catered for.

Early birds

The day begins with breakfast for boarders and staff. A full range of hot options including eggs, bacon, tomatoes, mushrooms and sausages of course, there is always hot fresh toast available as well as a rotation of English muffins, crumpets and brioche toast as well as hot porridge with fresh fruit toppings including blueberries, kiwi, pears and raspberries. Boys also love our fruit muffins, overnight oats, Greek yoghurt and homemade granola pots and we also offer a selection of cheeses for those wanting a continental option.  

Snacks:  Boys enjoy homemade snacks for morning and afternoon breaks. Hungry tummies are satisfied by our snack carts stuffed with fresh vegetable sticks, fruit pots, flapjack, warm tomato bread and chocolate crunch. Recent favourites include mini fruit muffins, jam sandwich triangles and pizza swirls. 

The big one: LUNCH!

A tummy full of wholesome food is the key to a thriving learning environment. We offer healthy and nutritious choices for our boys and staff taking into account government guidelines. There is three-choice lunch menu, including  plant-based selections and options for other dietary requirements.  Our homemade cakes and desserts often have hidden fruits and vegetables to reduce added sugar, and the fruit tray is always full.

Match teas:  Match days are a highlight of our week; the boys and visiting teams can tuck into post-match favourites to restore their energy levels and tide them over until supper. 

Spectators enjoy a sumptuous afternoon tea including our home made cakes, scones, our sausage rolls as well as freshly brewed tea and coffee.

Special Diets

Every member of our team holds the Food Standards Agency’s allergen training qualification and senior catering staff have additional advanced level qualifications. We are able to cater for the individual requirements of any boy who must follow a special diet for medical or faith-based reasons, and bespoke meals and snacks are provided on a daily basis. We are a completely ‘nut and traces of nut free’ school. The school nurse and the catering manager work closely together and will happily meet with parents to discuss their son’s requirements.

Supper: Supper offers our boarders an even wider selection of dishes from round the world so that boys can taste new foods regularly. The salad bar is always available, and dessert choices complete the meal, along with fresh fruits. No one should ever leave the dining area hungry.

Environmental concern

We are fully committed to not using single use plastic or other single-use products as much as possible. We source our food as locally as possible.

School trips

Packed lunches are full of healthy homemade foods, water and fruit juice, to provide the boys with optimal nutrition and keep them fuelled for their day. Baguettes have proved a popular choice for many of the older boys on a school trip.

Drinks

Fresh water is always available in the dining areas and around the school. At breakfast we have a choice of fresh juices and semi-skimmed milk.  At lunch and supper, the boys have water and we encourage the boys to drink plenty of fluids throughout the day to stay hydrated.

The Pupil Voice

Our catering team cannot take all the credit for the delicious smells wafting from the kitchen.  Many menu choices have been influenced by the boys’ views and ideas. Each term, a cross section of boys attend a pupil-led Food Committee meeting where likes and dislikes are shared, themed lunches are discussed, and new menu ideas are suggested. We also survey the boys regularly and take on board their feedback as we plan our menus.