Head Chef Matt Potts

All meals are freshly cooked on the premises by a team of experienced chefs in our on-site kitchen. Pupils are offered a balanced diet which includes hot and cold meals, a salad bar and a vegetarian choice.

The catering staff enjoy preparing interesting and varied meals which fit in with school events. In the past pupils have enjoyed croissants and poulet rôti on French Day; and miso soup followed by chicken teriyaki and bean curd stir-fry during a Japanese themed evening.