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A major refurbishment of the College kitchen has been taking place over the last four months. The work involves a full update of the electrics and the drainage system, as well as a full refit including new floors and new state-of-the-art equipment.
The work started over the summer and has since continued despite the challenges brought up by the pandemic. The nationwide recruitment problem in the catering industry and the well-known supply chain issues have added an extra layer of difficulty in the completion of the project. Despite the challenges, our Catering Team has worked around the clock throughout the Advent Term to feed a school of over 600 pupils at breakfast, lunch and supper. The team has also been assisting with other catering requirements of the school, from the teas served after the weekly sport fixtures to packed lunches for school trips and other internal events.
The food is currently being prepared from scratch in ‘field kitchens’ located at the back of Second’s House Quad. The working areas, albeit small, are fitted with all the necessary equipment of a professional kitchen. Head of Catering Hannah Bond and her team continue to work very closely with pupils and staff to ensure the quality of the food and service is always of the highest standard, and nutritious, delicious food is on the menu every day.
The pupil-led Food Committee meets once a term with Catering and senior College staff. Each Lancing House has a representative in the committee, providing valuable contributions to menu choices. Sustainability, seasonality and source of ingredients, and a focus on green and environmental issues (working alongside the pupil-led Green Group) are some of the topics discussed at the Committee meetings.
We will look forward to sharing more news about the College kitchen later in the term.