The Dining Hall at Buckswood is situated at the heart of the campus.
As you would expect, the kitchens are 5 star hygiene rated, and all our food is prepared daily by our team of chefs. International in its make-up, the menu caters for a variety of diets and monthly surveys ensure that everyone is enjoying what’s on offer. Sixth Formers can opt to visit TJs where hot snacks and sandwiches are served throughout the day, and morning and afternoon tea and refreshments are served to all in the courtyard. Matron runs the school tuckshop which is open every morning break and, on various evenings throughout the week, the Buckswood noodle bar is open.
It is no easy task to cook for a group of young international teenagers, all of whom have their different tastes and expectations. Fortunately, Fred, our senior chef (who formerly worked in the royal catering corps for 30 years) ensures that we have a good balance of food from the health charts and guidelines as well as the trying to ensure that the food is tasty and appealing.
Breakfast is the most important meal of the day and therefore we ensure that it always consists of a fruit salad, yogurt, fruit, porridge and kedgeree, four choices of cereals and of course toast. There is always a hot main course to go with this: boiled eggs, fried eggs, French toast, sausage and beans and croissants.
Morning tea break, juice and fruit (one of the 5 a day)
Lunch. There is always fresh soup, bread, salad and fruit and a standard menu that includes Monday being a pie day, Tuesday is Chinese Tuesday, Wednesday burgers, Thursday, three different pastas, and Friday , a meat free day or fish day!
Tea break – to keep our sugar levels up we offer hot chocolate and freshly made cake
Supper. The winter warmer menu includes a main course, an 8-choice salad bar with fruit, soup and a good old English desert.
I am quite particular about food and only eat the same food as the students and I like to ensure that standards are maintained. We have four main rules in the kitchen. Pork is not served (sausages or as a main meat). Salt and sugar is used sparingly (we prefer the students to add it according to their own taste). We look after those with dietary needs. We want food to be a fun experience for all.
Please see below the results from the recent survey.
Favourite meals were Katsu Curry, Pasta, Wings & Salad
Least favourite meals were soup and fish & chips
Favourite desserts were fruit, ice cream, muffins & apple pie
Scoring from 1-10 (1 = very bad, 10 = very good), students on average rated:
Were the plates/cutlery etc clean? = 7.9 out of 10 Was the food well presented? = 6.4 out of 10 Were the staff well presented? = 7.7 out of 10 Were the staff helpful & polite? = 8.1 out of 10
Is there a variety of salads on offer during lunch & dinner? = 8.4 out of 10 Do you enjoy the soup on offer during lunch & dinner? = 4.8 out of 10.
Is there a choice of desserts on offer during supper? = 8.1 out of 10
The menus follow the health chart in the dining room, fats, saturates, sugars and salt balance. Looking at the food periodic table chart in the dining room – when you make your meal choice do you follow the chart to ensure that you get the correct balance? Yes = 70% No = 30%