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 specialty 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 |
| Lunch |
|---|
| Freshly made sweet potato and coconut Soup served with croutons |
| Fresh daily selection of bread, baked on site |
| A CHOICE OF |
| Vegan Singapore style soya bean noodles |
| Mushroom and butterbean pie with roasted carrots, parsnips and baby potatoes |
| Tamarind and cumin roasted chicken thighs with turmeric roasted potatoes, broccoli with garlic and ginger dressing |
| Braised beef shin with olives and sun-dried tomatoes, garlic mash and herby carrots |
| Pasta with tomato and basil or Cajun chicken and roasted pepper sauce and parmesan cheese |
| Baked potato or sweet potato with baked beans and grated cheddar cheese |
| SALAD BAR |
| Penne pasta with dill, crème fraiche, spinach and cucumber |
| Hummus with roasted carrots and pumpkin seed dukkah |
| Mixed baby leaf salad |
| Roasted butternut squash, barley and goat’s cheese with herb vinaigrette |
| Panzanella salad |
| Selection of site-made pickles, dressings and vinaigrettes |
| DESSERT |
| Freshly cut fruit salad |
| Natural yoghurt with fruit compote |
| Vegetarian fruit jelly |
| Sticky date pudding with miso caramel sauce |
| Supper |
|---|
| ‘Wasteful to Tasteful’ celeriac soup with crème fraiche and chives |
| Fresh daily selection of bread baked on site |
| A CHOICE OF |
| Slow cooked hoisin pork or tofu in freshly steamed bao bun with cucumber, spring onion and cucumber salad |
| Bolognaise pasta bake |
| Penne pasta with arrabiata sauce and parmesan cheese |
| Baked potato or sweet potato with baked beans and grated cheddar cheese |
| SALAD BAR |
| Wholemeal pasta with char-grilled courgettes, torn basil and lemon |
| Watermelon and feta salad with mint and roquette |
| Smashed cucumber with sesame, soy and honey |
| ‘Powering Performance’ replenish Thai noodle salad |
| Mixed baby leaf salad |
| Selection of site-made pickles, dressings and vinaigrettes |
| DESSERT |
| Freshly cut fruit salad |
| Natural yoghurt with fruit compote |
| Vegetarian fruit jelly |
| Freshly baked chocolate and cranberry Chelsea buns |
