All three meals are served in our Dining Hall. All food is cooked on-site by Peter Kilby, our Head Chef, who supervises a talented catering team and ensures that the pupils receive a nourishing and well-balanced diet.

Fruit and vegetables are locally sourced and supplied by the Covered Market and Rectory Farm. Meat is supplied by a local butcher. Lunch is the main meal of the day and consists of a cooked meal, alongside a well-stocked salad bar. In addition, desserts and fruit are always provided.

Menus are a mixture of traditional English cuisine and food from throughout the world. Every term we have a theme day, where a particular cuisine is produced. We have had a feast to celebrate Chinese New Year and West Indian Food on Pirate Day.

On Mondays, we provide vegetarian food for all and our food is prepared using ingredients from local suppliers wherever possible, including vegetables from the Covered Market. Pupils are encouraged to think about the food they are eating and waste is strictly controlled.

The School is always looking for ways to decrease its carbon footprint and pupils are taught about the importance of personal actions and responsibility in terms of protecting natural resources. The younger children have gardens set in a beautiful corner of the school site outside our 16th Century building. The excitement of seeing plants grow is clear on the faces of the children as they see the gardens develop as the year progresses.

We will always cater for individual culinary needs where at all possible, taking into consideration medical, cultural and religious requirements. Pupils are taught about the importance of a balanced diet and table manners are important. Pupils eat with members of staff who encourage lunchtime conversation. Snacks are provided at break time and for those doing prep at school. 

Our menus operate on a three-week rotation basis. Please see example menus attached below.