The catering team at Prince’s Mead has been named School Team of the Year at the Thomas Franks People Awards 2024. Shortlisted from over 200 schools internationally, the team was celebrated for their creativity, passion, and adding a personal touch to the school’s dining experience.
At Prince’s Mead, the sense of community is as strong as ever, and food plays an integral role in this. Chef Ondrej and his team ensure that each meal keeps pupils energised for their busy days, whether it’s tackling academic challenges or taking part in sports.
Prince’s Mead Head, Adam King, praised the team for the achievement:
“Being named School Team of the Year reflects the hard work, care and innovation that the catering team brings to Prince’s Mead every day. Their creativity and dedication to the well-being of every pupil is remarkable and has made meal times one of the most anticipated parts of the school day.”
Since joining Prince’s Mead in 2020, Chef Ondrej, a father of two young children, has drawn inspiration from his own family life, creating meals that not only nourish but delight the young minds at Prince’s Mead. His commitment to making meal times a family affair also extends beyond the school day. Twice a term, Prince’s Mead hosts its popular Big Breakfast, where parents are invited to share a morning meal with their children before the school day begins. This initiative has become a cherished tradition, strengthening the bond between home and school.
The catering team’s focus on health and nutrition is evident in every menu. Chef Ondrej works closely with a nutritionist each term to ensure the meals are balanced, nutritious, and meet the needs of every pupil. Special attention is given to those with dietary allergies, with bespoke meals ensuring no child is left out.
Involving pupils in their food choices is another way the catering team has fostered a sense of belonging. The School Council plays a key role in voicing pupils’ opinions about their meals, helping to tailor menus that reflect the tastes and preferences of the children.
Additionally, the catering team has been pivotal in the school’s efforts to achieve Eco-School Distinction accreditation. Sustainability is a priority in the kitchen, with batch cooking to minimise waste, creative use of ingredients, and utilising produce grown by the pupils in the school’s RHS Accredited Gardening Club.