Led by Catering Manager Robert Pynegar, our catering team is responsible for producing diverse and interesting menus across breakfast, lunch and dinner seven days a week as well as delivering the wide range of events the College hosts.
For lunch, pupils and staff can choose from wide a selection of main dishes, a salad bar, pasta bar, soup, fruit and desserts. A range of cooked and continental choices is available for breakfast and those having supper enjoy a variety of tempting dishes. The kitchen brigade prepare all dishes in the two College kitchens from fresh, seasonal ingredients. The kitchens are completely nut free and cater for all allergies and special diets.
I love how there are so many options to choose from at breakfast, lunch and supper.Current pupil
The catering team are always trying to challenge the pupil’s tastes and encourage them to try new and exciting foods and with parents and staff, play an active role in shaping the menus. Pupils form a key part of the Catering Committee that meets regularly each term and are encouraged to make suggestions and on occasion, create entire menus.
In recent times, pupils have been instrumental in the development of a new vegan menu to reflect the growing number of pupils choosing a vegan diet, while Loyd House and Faulkner’s have produced entire menus, which have been presented for service.
For vegetarians like myself they give a wide variety of food choices each week.Current pupil
On Saturday’s, lucky parents visiting the College for sports fixtures now enjoy ‘Match Teas’ including fresh sandwiches, scones and cakes, with all prepared on site and baked on the day.