Lunch 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 (V). Some of our choices are now Gluten Free as well (GF).
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 available on tables along with assorted flavour yoghurts and usually one other pudding choice, either hot or cold.

The Chef and Kitchen Team have undergone rigorous hygiene training and have a number of safety practices in place to ensure the safe preparation, handling and serving of food to the pupils.

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, independent 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 children, giving them different foods and experiences. For example, we have tried haggis for Burns Night and a ‘Red Sponge’ to celebrate Red Nose Day. We also introduce the pupils to trending foods such as Cauliflower Rice! To ensure I am aware of industry trends and new opportunities in the kitchen, I attend the annual ISBA Catering Conference and ‘Hotelympia’ – the Foodservice, Hotel and Catering exhibition. I have introduced an after school ‘Cookery Club’ which 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 myself, then it won’t be served to the boys and girls here. Recently we had a spot-check inspection and received our coveted 5 star hygiene award from the council which recognises that we store, prepare and serve food in the best possible way. I am really proud of myself and my kitchen team, and that our efforts have been recognised; and it is the children and staff who benefit!’.

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.