At Prince’s Mead, we believe that a healthy mind and body are vital to success at school and developing a commitment to a healthier lifestyle is a lifelong benefit to our pupils.
Our catering team was 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. Head 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.
Providing a Healthy and Balanced Diet
Health and nutrition are at the heart of every dish served at Prince’s Mead. Each term, Head Chef Ondrej collaborates with a nutritionist to develop balanced and inclusive menus that cater to all pupils, including those with specific dietary needs. For children with allergies, bespoke meals are thoughtfully prepared, ensuring everyone can enjoy their dining experience. We also empower pupils to play an active role in shaping their food options. Through the School Council, pupils share feedback and ideas, enabling the menus to reflect their preferences and tastes.
Bringing the Community Together
Meal times are an integral part of the Prince’s Mead experience and play an important role in bringing our community together. A twice-termly Big Breakfast when parents are invited to join their children for breakfast strengthens the connection between home and school. While Wednesday and Thursday afternoon match teas provide a regular opportunity for Prep parents to catch up over afternoon tea, and a Grandparents Tea Party in the Summer Term provides a chance for grandparents to gather and enjoy spending time finding out about what their grandchildren have been learning.
Reducing Food Waste
In line with our Eco-School values, seasonal vegetables are utilised and food waste is minimised by using as much of the produce as possible, for example broccoli florets will go on the counter and the stalk in the soup or coleslaw, and carrot peelings will end up dehydrated on the salad bar as a topping. Anything that can’t be used goes into compost and wet food waste is collected every two weeks and turned into electricity. From reducing food waste through batch cooking to incorporating ingredients grown by pupils in the school’s RHS Gardening Club, the team takes a creative and environmentally conscious approach to school meals.