Our lunch menus reflect seasonality and we aim to provide freshly prepared food of high quality, using ingredients sourced locally. We only use free-range eggs, and wherever possibly we use organic produce as well as fair trade products. The fish we buy is MSC Certified to encourage sustainable fishing practices.
Our aim is to encourage boys and girls to appreciate a balanced, varied diet and to provide our pupils with the opportunity to sample different foods:
- In addition to the main courses, we provide daily alternative options of jacket potatoes, a pasta dish and a freshly prepared salad selection.
- A traditional dessert is offered each day such as crumble, pie, milk-based pudding, flapjack or cake. Fresh seasonal fruit is always available as well as fruit salad or Yeo Valley yoghurts from Somerset and we showcase a different locally produced cheese each week.
- We cater for pupils with special dietary requirements, allergies and food intolerances.
Spring Term 2020 Lunch Menus
Week commencing 6th January
Week commencing 13th JanuaryWeek commencing 20th JanuaryWeek commencing 27th January
Week commencing 3rd February
Week commencing 10th February
Please be aware that menus may occasionally change due to availability and that fish dishes can be dictated by market price.
For further information on our provision of lunch and snacks, please click on the link below:
If you have any questions please do not hesitate to contact our Executive Chef, Mr Tim Fletcher, via the School Office.