Our lunches are devised in accordance with the guidelines given to schools for a nutritionally balanced and varied menu.
Homemade Vegetable Soup is available daily. Varieties include Mushroom, Tomato, Parsnip and Cauliflower.
In addition to the menu items detailed below we always offer a vegetarian main meal option.
We have a daily choice of fillings for Jacket Potatoes and wholemeal or white baguettes, also including a vegetarian option.
Ham, Cheddar Cheese and baked beans are available every day with both Tuna Mayonnaise and Coronation Chicken offered on occasion.
Our Salad Bar has a wide selection of ingredients including green salad leaves, tomatoes, beetroot, sweetcorn and coleslaw. Additionally there may be Italian Sun Dried Tomato and Mozzarella salad, a Greek Salad with Olives and other seasonal specialities.
A varied selection of Fresh Fruit is also available on a daily basis.
Week beginning: 2nd July 2018
|Monday||Pesto pasta with garlic bread||Fresh fruit & flapjack|
|Tuesday||Chicken Curry with rice & peas||Fresh fruit, cheese & biscuits|
|Wednesday||Ham, Smiley faces & cauliflower cheese||Fresh fruit and choc ice|
|Thursday||Burger in a bun with homemade coleslaw||Cornflake Crunch|
|Friday||No lunch||No lunch|
The menu is correct at time of publication but subject to change as circumstances dictate.
We endeavour wherever possible to source our ingredients locally, seasonally and from reputable suppliers.
Introducing Mrs Jane Chandler, our Catering Manager
Jane attended Westminster Catering College and gained an HND in Hotel and Catering Management from the Institute of Hotel and Catering Management. She also holds a Level 3 Food Handling Certificate and Grade 5 Kitchen Hygiene qualification. Her first post college appointment was as Chef Manager for Gardner Merchant.
After thirteen successful years Jane took a career break to have a baby, Max Chandler – who became Head Boy at Kingswood House School, as well as being Rugby Captain. During her time as a KHS parent Jane was Chairman of the Kingswood House Association.
When Jane returned to work she was the events Co-ordinator at Warren House, Kingston, and progressed to become the Head Banqueting Co-ordinator at the RAC Club in Epsom.
Jane joined Kingswood House in January 2014 and comments:
‘I thoroughly enjoy catering for the boys, giving them different foods and experiences. For example we have had Haggis on Burns Night and Red Sponge on Red Nose Day. We also introduce the boys to trending foods such as Cauliflower Rice.
To ensure I am aware of industry trends and new opportunities I attend the annual ISBA Catering Conference and Hotelympia, the Foodservice, Hotel and Catering exhibition.
The Cookery Club I introduced and run after school has been very well supported and the boys have been hugely enthusiastic in their cooking projects.
My motto is: if I wouldn’t eat the food then it won’t be served to the boys.’
There is an open invitation for any parent to come and have lunch with us or to spend the day with Jane and her team in the kitchen to see how our meals are prepared.