School lunch think cordon bleu

Pheasant, duck and the very best of traditional great British dishes have been gracing the school’s dining hall throughout the autumn term as Holy Trinity International School students revel in menus of sheer culinary delight, thanks to school Chef, Simon Quill.

A sumptuous autumn game week proved so popular amongst students and staff that Simon is continually inundated with requests for his take on our Great British traditional roast favourites. Together with his catering team, Simon provides such fine student dinning, that the traditional idea of school dinners is now well and truly a thing of the past, with everyone enjoying sampling ‘taster sessions’ of pheasant pie and duck, through to best British roasts.

Said Simon: “Quite simply we love what we do creating the finest cuisine we can for the school’s students. All our meals are designed to deliver a range of nutritional values; pasta dishes, salads, soups and deli bars form part of that overall meal plan. We design our menus to meet general student nutritional need as well as that of the school’s many sports players who need to eat the right foods to support their demanding training regimes.”

Simon sources as much of the school’s produce directly from local suppliers to ensure he delivers not only a healthy, sustainable but also an educational feast.

Holy Trinity International School’s Headteacher, Mr Graham Hurrell commented: “Thanks to Simon and his team, our students have the opportunity to enjoy culinary delights of the highest calibre; enjoying theme days trying country soups, through to top cuisine. Students can’t wait to taste his next culinary delicacy. He’s a total school dinner inspiration.”

Issued: 13/12/2010