Lunch Menus


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.

     


Please note that we are now serving two menus, one for Reception - Year 4, and one for Year 5 - Year 13, across seven different dining areas. Menus are subject to change due to produce availability during the pandemic.

The Infant School - Year 4 Menus

week seven: 19-25 october

week six: 12-18 october

WEek five: 5-11 october

Week four: 28 september-4 october

Week three: 21-27 september 2020

Week two: 14-20 September 2020

Week one: 7-13 September 2020

Year 5 - Year 13 Menus

week seven: 19-25 october

week six: 12-18 october

Week five: 5-11 October

Week four: 28 september-4 october

week three: 21-27 september 2020

week two: 14-20 september 2020

week one: 7-13 september 2020


For further information on our provision of lunch and snacks, please click on the link below:

Eating and Drinking 

If you have any questions please do not hesitate to contact our Executive Chef, Mr Tim Fletcher, via the School Office.