Early Years 1-4 years | Dinning Room

Dining Room and Kitchen

With the aim of providing the highest quality diet, the school prepares all food on site and serves it in our fully-equipped dining room to all children.

All menus are reviewed and approved by the school doctor and the Head of the Dining Room, who also supervises the entire process, from purchasing onwards, to ensure that the meals served are balanced and healthy, and also to the pupils’ tastes.

The littlest members of the school, aged 1 and 2 years old, follow a menu adapted to their needs. Given that most of them are still learning how to eat solids, their first meals are puréed and, according to paediatric advice, we alternate vegetables, meat, egg and fish, so that their diet is always varied and healthy.

These children have their own dining room and are constantly supervised by specialised professionals. Bit by bit, their diet is varied to introduce solid foods and develop their maturity and independence.

From 2 years onwards, Nursery and Reception students also have their own dining room, which is supervised at all times.

The main courses are always accompanied by salad or vegetables, and fruit is a staple of our menu five days a week. We want our students to get used to eating fruit and it is given to them fresh, peeled and prepared so as to be more appealing.

Click here to download our dining room and kitchen booklet

Supervision

The dinner staff serves the food onto pupils’ trays: first course, main course, salad and dessert. They also make sure that when students have finished, they have eaten everything, and make a note of anything unusual. If a problem relating to diet is found, it is immediately reported to parents so that it may be dealt with.

Special Dietary Needs

Given that food from outside school cannot be eaten in the school dining room, our specialists plan, cook and supervise specific diets for all pupils who need them, whether because of allergies or for medical or religious reasons.

Any special dietary restrictions, such as lactose intolerance, allergies to gluten or eggs or vegetarian diets are taken into account, preparing individual, personalised menus. We also have a separate kitchen for preparing menus for children with allergies.

Suggestions for parents

To achieve a healthy and well-balanced diet for your children both in and outside of school, our Head Chef recommends that you:

Encourage your child to eat fish approximately three times a week.
Fruit is served every day in school, fresh and peeled with no additives. You could provide the rest of their daily fruit intake with their afternoon snack or evening meal, even as a natural fruit juice.
Increase their intake of vegetables by boiling or pureeing them.
Pulses and beans should form part of their diet and should be eaten twice a week. Lentils are a good choice, even for dinner.
In school white meat is served, so you could complete their diet at home with red meat.
Children should consume the equivalent of half a litre of milk a day. At home you can encourage them to eat dairy products such as cheese or yogurt in order to meet their needs.
Limit the amount of sweets they eat.
If you give your child cakes and pastries, it is better to get them from traditional bakeries and not buy mass-produced, processed products which contain large amounts of saturated fats.
Offer them home-made croquettes with béchamel sauce and finely chopped vegetables as a good way to persuade them to eat ‘hidden’ vegetables.

Dining Room and Kitchen

Supervision

Special Dietary Needs

Suggestions for parents

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