We are passionate about the quality of our food at The Elms. The children's input is invaluable, from the seasonal growing of organic vegetables, salad and fruit in their weekly rural studies lesson; to the School and Boarders' Council having their say regarding the menu choices.
Beef, pork and eggs produced on the farm are used when available in the kitchen, while in the garden the harvesting of salad, vegetables, herbs fruit and flowers is carefully planned to coincide with term dates.
Our team of in- house chefs and catering staff source fresh and seasonal produce from local butchers and suppliers allowing them to provide us with a nutritious and varied daily menu of the highest quality.
At lunchtime there is always a hot option, vegetarian option and a large seasonal salad bar; followed by pudding and/or fresh fruit.
Our match teas are unrivalled (ask anyone who has been lucky enough to play against us). There is always an abundance of delicious homemade sandwiches and cakes.
The kitchen is able to cater for special dietary requirements and food allergies.
Earlier this term, the children harvested January King cabbages and Blue Solaise leeks and enjoyed eating the former with Sunday Roast and the latter in a Leek and Brie Filo Pie.