The catering team at Prince’s Mead has been shortlisted for School Team of the Year at the Thomas Franks People Awards 2024, as well as a nomination for Chef Ondrej in the Chef of the Year category.
Since joining Prince’s Mead in 2020, Chef Ondrej has brought creativity, passion, and a personal touch to the school’s dining experience. As a father of two young children, he draws inspiration from his own family life, creating meals that not only nourish but delight the young minds at Prince’s Mead. His understanding of what children enjoy, paired with his culinary expertise, has transformed meal times into one of the most anticipated parts of the school day.
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. Birthdays are a particularly special occasion in the dining hall, with cupcakes baked to celebrate. The birthday child is treated to a candle on their cake, and the entire hall joins in singing “Happy Birthday,” making the day even more memorable.
Chef Ondrej’s commitment to making meal times a family affair also extends beyond the school day. Once a term, Prince’s Mead hosts its popular Friday Family 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 Chef Ondrej and his team 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 and creative use of ingredients. For instance, broccoli florets are served as a main vegetable, while the stalks are used in soups or coleslaw, and carrot peelings top salads. This approach ensures that nothing goes to waste and aligns perfectly with the school’s eco-conscious values.
Being shortlisted for these prestigious awards reflects the hard work, care, and innovation that the catering team brings to Prince’s Mead every day. Chef Ondrej’s leadership, creativity, and dedication to the well-being of every pupil truly make the school feel like one big family.