Catering
The School is very aware of its responsibility to provide nourishing, appetising food that is appropriate for growing children; we therefore outsource our catering to Independents by Sodexo, and are looked after locally by Andrew Mazur, Catering Manager, and his Head Chef, Carl Hoddinott, who, along with a dedicated team, provide all pupils, staff and visitors to the School with a well-balanced and appetising menu.
The team of chefs are highly skilled and they produce quality, nutritious meals from scratch using the best ingredients. All fresh meat, milk and cream purchased is Red Tractor certified and the use of free-range fresh eggs is the norm; wherever possible seasonal British fruit and vegetables are used.
Independents by Sodexo work with a number of recognised international, national and local organisations such as the Fairtrade Foundation, the Rainforest Alliance and the Marine Stewardship Council to identify and source fairly traded and ethically sourced products and develop permanent offers and activities to promote them. Independents by Sodexo chefs only use fish from sustainable sources and are encouraged to use Omega 3-rich fish as often as possible.
One of the catering team is a dedicated pastry chef who bakes all the bread daily on site; this can vary from wholemeal and white batch loaves to speciality focaccias and so on.
Elmbridge Council gave the catering team a 5-star rating in their last food hygiene visit.
A Sample Day's Menu
| Breakfast: |
|---|
| Toasted English muffin topped with poached free-range egg, grilled back bacon and roasted tomato |
| Porridge made with fresh semi-skimmed milk with a selection of toppings |
| 'Powering Performance’ - focus - oaty, berry and banana breakfast smoothie |
| Selection of cereals, toast and preserves |
| Freshly baked apple and cinnamon muffins |
| Lunch |
|---|
| Vegetable, barley and herb broth served with cheese scones, croutons and cheese straws |
| Fresh daily selection of bread, baked on site |
| A CHOICE OF |
| Chicken or cauliflower shawarma with shredded lettuce, crispy onions, spiced yoghurt and pickled cabbage |
| Open sandwich with cream cheese, garlic mushrooms and fresh pesto |
| Beef and lentil lasagne with Caesar salad |
| Pork or bean quesadillas with shaved salad, garlic and chilli corn |
| Pasta with carbonara or tomato and basil sauce and Italian cheese |
| Baked potato or sweet potato with baked beans and grated cheddar cheese |
| SALAD BAR |
| ‘Powering Performance’ - strengthen - tuna and mixed grain salad |
| Quinoa with seeds and roasted kale |
| Asian smashed cucumber salad |
| Pasta with roasted broccoli and roquette dressing |
| Selection of site-made pickles and dressings |
| DESSERT |
| A selection of fresh fruit salad, jelly and yoghurts with fruit compote |
| Dark chocolate and beetroot cake with vanilla frosting |
| Dinner |
|---|
| Fresh daily selection of bread baked on site |
| A CHOICE OF |
| Korean glazed chicken skewers with kimchi and edamame noodles |
| Stuffed flat mushrooms with gnocchi, baby spinach and herbs |
| BBQ coffee rubbed chicken with smashed sweet potato and green beans |
| Aubergine and chickpea curry with rice, naan, dhal and chutneys |
| Mediterranean vegetable pasta bake |
| SALAD BAR |
| Pasta with chilli, lemon, spinach, and pesto |
| ‘Powering Performance’ - focus - Spiced lentil, black bean and carrot salad |
| Roasted cauliflower with gremolata |
| Char-grilled vegetables |
| Selection of site-made pickles, dressings and vinaigrettes |
| DESSERT |
| Spiced pumpkin and blueberry loaf cake |
| Chocolate brownies |
| A selection of fresh fruit salad, jelly and yoghurts with fruit compôte |
