The Schools provide a balanced diet on a daily basis, creating meals using fresh ingredients, freshly cooked daily on site with a balance of proteins, carbohydrates, fats, fresh fruit and vegetables, and the inclusion of oily fish.

Menus are based on a 4-week cycle for lunch and supper to ensure a good variety of meals through the school term. Nursery and Lower key stage children received milk daily, a morning & afternoon snack and we also offer a tea option, in addition to this, Junior school and Nursery food is produced with no additional salt, and limited sugars and fats.

Local suppliers such as King Cliffe bakery, Fowlers free range eggs and Priory eggs are regular suppliers to the Schools, the fresh fruit and vegetables are delivered from Norfolk and local produce is ordered when in season.

Dietary requirements are very important part of production; on a daily basis we cater for gluten, dairy free and vegan students. We also provide catering for other key dietary needs – for example: medical reasons diabetes, FODMAP diet and many others. For children with eating disorders, we liaise with the parents and pupils to arrange meals that are suitable, and encourage them to enjoy meal times.

Catering In Numbers

We serve on average 272,000 lunches per year – 47,600 boarders’ breakfast and suppers giving a yearly figure of 367,200 meals per year.

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