Brooke House College prides itself on its excellent in-house catering, with a high quality of dining that is greatly appreciated by the whole College community.
Under the direction of Head Chef & Catering Manager, Lee Keenan, the kitchen has a dozen full-time staff, working from 6am until 8pm every day during term time. The College is investing heavily in training, with staff seeking to gain NVQ Level 2 or 3 qualifications for catering, whilst in addition all kitchen staff are trained in food preparation and Health and Safety. The college has also earned the Food Standards Agency's highest food hygiene rating.
Nutrition and provenance.
Virtually all food is prepared in-house and great care is taken to ensure that a wide choice is available and that pupils and staff have access to a variety of healthy options. For those in the football academy, a nutritionally balanced meal is always highlighted on the daily published menu.
With quality and nutritional content being major concerns, especially for those in the football academy, the vast majority of food is traceable to source and locally provided. The locally sourced food is also consistent with the college's environmental stance on carbon emissions of suppliers.
Menu and dietary requirements.
The menu runs on a rotational basis, being changed at the start of every term to include seasonal dishes. With the wide-ranging menu options available, vegetarians/vegans and those with special dietary and cultural needs can be accommodated. Special provision is made for Ramadan, Chinese new year and other festivals, as well as sourcing halal meats.
Staff and the School Council meet regularly to discuss opinions and ideas about food and catering provision.
Boarders start each day with a hearty breakfast served in the dining room – an example menu would include toast and preserves, a selection of cereals, alongside a hot option of scrambled eggs, bacon, plum tomatoes and mushrooms. At mid-morning break pupils may come to the dining area for juice, coffee and biscuits.
Lunch each day consists of a three-course meal, with homemade soup, and an extensive salad bar, plus jacket potato stands and a pasta bar. Pupils round off the meal with yoghurt, fruit, or other desserts of choice.
Snacks and supper.
Afternoon snack options are available, before the day concludes with the Evening supper, which follows the same principles of sourcing, provenance and nutrition as breakfast and lunch.