The Junior and Senior Food Council meetings in January were lively, positive, and full of brilliant ideas, giving pupils a real chance to shape the food on offer at school. There was fantastic engagement, with lots of thoughtful (and delicious!) suggestions across lunches, snacks, themed meals, and boarding provision.
Many pupil requests are already in place or will be introduced very soon. Popular ideas such as hummus at the salad bar, more yoghurt, additional fruit options, Yorkshire puddings on roast days, mango chutney with curry, and easy-peel tangerines were all warmly received. Pupils were delighted to hear that much-loved favourites like cheesecake, syrup sponge, sprinkle traybake, spaghetti Bolognese, pesto pasta, pizza, and halloumi are already regular features. Fruit salad pots will be added at lunch, and boarders will be able to enjoy fruit in the evenings.
There was plenty of excitement around new ideas being explored, including American Day, a sushi workshop for all to try, hot chocolate during cold breaks, and a possible summer ice-cream parlour. A variety of themed meals and celebrations are coming up too, such as Burns Night, Chinese New Year, Easter, and St George’s Day. Match teas and salad boats are also being reviewed.
Where ideas couldn’t be introduced straight away due to cost, seasonality, nutrition guidance, or food waste, these were clearly explained, with reassurance that suggestions can always be revisited. The meetings were a great example of pupil voice in action, with plenty to celebrate and lots to look forward to.
