Chef Nay and her team prepare fresh, wholesome lunches in our on-site kitchen every day. Children eat together in our dining hall. To help sustain energy and concentration until lunchtime, we provide fresh fruit and nutritious snacks during morning break.
Our kitchen operates as a nut‑free environment, catering to various dietary needs, including allergies, intolerances, and dietary preferences for religious or cultural reasons. If both main meal options contain an allergen, Chef Nay offers a safe, allergy‑free alternative, ensuring every child is included and protected.
Vegetarian meals are deliberately crafted to include protein-rich sources such as pulses, soya beans, and cheese. Pulses—like chickpeas, lentils, and beans—are excellent plant-based proteins that also provide fibre, vitamins, and minerals, helping meet dietary requirements and support healthier, more sustainable meals.
Our desserts are prepared using the natural sweetness of fruit and vegetables, significantly reducing added sugar content. This aligns with best practice guidance encouraging fruit-based puddings to enhance nutritional value and limit sugar consumption. We recognise that well-balanced school meals support healthier diets, better academic performance, and improved concentration, mood, and behaviour.
