School Lunches

Learning to bake using organic ingredients starts in our Toddler Group and continues through our Kindergarten, Lower School and Upper School. Our school is a rare example of school which emphasises sustainability and the belief in self reliance.

 

Uniquely, it is the Upper School pupils at the school who prepare the school meals four days a week. Running the school canteen as a business allows pupils to learn about food provenance, as well as teamwork, marketing, budgeting and organisational skills. Pupil involvement helps to emphasise the importance of sourcing quality, local and organic ingredients and is built into the school’s curriculum.

 

Pupils receive in-depth training at the start of the year to cover food preparation and handling, hygiene, storage and health and safety. Their profits help to fund a cultural trip at the end of their education. A daily main course is offered, including seasonal vegetable soup, pasta, stone-baked organic pizza and baked potatoes. Fresh organic fruit is also offered every day and produce is often sourced from the school garden.

 

 

 

From school plot to soup pot: these gigantic parsnips, grown by pupils in the school vegetable plots as part of their timetabled gardening lesson, along with a selection of winter vegetables from the other 14 campus plots were harvested, prepared, cooked and served by pupils to their peers for school lunch.

 

Autumn Basil and Tomato soup from vine to bowl

 

 

 

 

 

Organic pizzas for Kindergarten families on Thursdays, clay-baked in an oven made by pupils as part of their chemistry Main Lesson, and sold to raise funds for their end of year six-week class exchange with a Steiner Waldorf school in Germany or France.