Email Phone +44 (0)1793 571053
Tom Allen, Food Development Director

Our Food

We understand the importance placed on school meals and the part they play in the day, diet and educational experience of pupils.

Many pupils have educated palates and have tasted authentic dishes within their communities and eaten in some of the UK and Ireland's top restaurants.

Our menus offer a balance of favourites, such as a traditional roast, but also introduce new dishes influenced by current high street trends, and are tailored to appeal to the changing tastes and palates across the age range. For a significant number of pupils we serve, school is also their home seven days a week and they will eat 21 meals with us in this time. That means we offer real variety and choice with a fun element at the weekends.

Underpinning everything is our ethos of ‘fresh food from scratch’. Menus are seasonal, reflecting the best of fresh local produce and constructed to offer balance and variety, providing students with a range of healthy options but also allowing for treats. Typically in dining halls we incorporate theatre cooking into the daily experience and create a warm and welcoming environment for students to enjoy their meals.


Food Provenance

We source our food responsibly and ethically and are proud to have long standing relationships with our suppliers. All of our food is made fresh from scratch, every day.

Meat and poultry can be traced back to British and Irish farms. We only use Red Tractor certified, fresh British and Irish beef, pork, lamb and poultry. Our fresh British and Irish bacon is made from pork reared on UK and Irish  farms and smoked using beechwood chips for a delicate but delicious taste.

We take pride in sourcing the best ingredients to make the best food. It’s simple, we only use:

  • 100% Red Tractor fresh milk and cream
  • Fresh British fruit and vegetables wherever possible
  • RSPCA Freedom Food accredited pork and British Lion marked eggs
  • MSC certified fish and seafood
  • Fairtrade, Rainforest Alliance and organic coffee
  • Origin Green

Click on the tabs to see a sample of our menus which offer a balance of favourites with new dishes inspired by high street trends.

  • Cumberland sausages, spiced sautéed potatoes, baked beans and roasted flat cap mushrooms
  • Rolled oat porridge with a selection of toppings, including: fruit pulps and maple syrup
  • Build your own bowl of muesli with a choice of ingredients, including: toasted oats and bran, banana chips, dried papaya, sultanas, sunflower seeds and pumpkin seeds
  • Probiotic natural yoghurt with a selection of toppings, including: granola, fruit purées, dried fruit and honey
  • A selection of cut seasonal fruits
  • A selection of cereals, wholemeal and white breads for toasting, with fruit preserves and honey
  • Fruit juices including chilled apple, orange and multi-vitamin
  • Cold meats, cheeses and pastries

Pasta bar - a selection of fresh wholewheat and plain spaghetti, tagliatelle, penne and fusilli pasta

  • Bolognese
  • Nut free pesto
  • Salmon and broccoli  
  • Beef chilli  
  • Roasted red pepper
  • Three cheese
  • Arabiatta
  • Carbonara
  • Tomato and basil
  • Milanese
  • Blue cheese
  • Spicy sausage

Jacket potato bar - fluffy sweet and white potatoes accompanied with:

  • Beef chilli
  • Baked beans
  • Grated cheese
  • Cottage cheese
  • Tuna
  • Salmon
  • Ratatouille


  • Sweet and sticky chicken thighs with oven roasted little jackets and chunky boiled turnips, French-style peas and honey and thyme sauce
  • Lamb, vegetable and mint Shepherd’s pie with a hash potato topping, roasted swede and butter braised leeks
  • Pork and leek sausages with apple sauce and sticky braised onions, mashed potato, savoy cabbage with baked berlotti and cannellini beans
  • Lasagne with mixed rustic garlic breads, mixed leaves, cucumber, marinated tomatoes, peppers and olives
  • A choice of battered crisp haddock or smoked haddock kedgeree, served with chunky chips, garden or mushy peas


  • Tart fin of onion three ways with thyme oil
  • Thai vegetable ramen with udon noodles
  • Mozarella, olive and artichoke pizza
  • Aubergine daal with chapatis
  • Giant vegetable rosti with hens’ eggs
  • Spinach and ricotta lasagne with tomato chutney and garlic dough balls

Freshly sliced seasonal fruits and yoghurt bar with a selection of toppings available daily

  • Chocolate chip sponge with chocolate sauce
  • Sticky sultana pudding with vanilla sauce
  • Apple and rosemary tarte tatin with double cream
  • Zucchini and banana cake with custard
  • Baked lemon ripple cheesecake
  • Pear Bakewell tart with cream
  • Carrot and pineapple cake with custard
  • Sticky apricot sponge with custard



We enjoy a great service and good value for money which we constantly review …Sodexo are very proficient at working with us to reduce expenditure in certain areas as well. ... read more

Ian Mullins
Ian MullinsDirector of Education, LVS Ascot