Healthy Eating

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Over 90% of the dishes on our menu are freshly prepared each day from raw produce using seasonal fruit and vegetable. Meals contain no food additives, or hydrogenated fats or GM ingredients. We make and bake fresh bread daily, organic flour is used when making our dough.

All our meat is farm assured; satisfying UK welfare standards. We use organic beef and organic halal (HFA) lamb. The majority of our fish is from certified sustainable sources.

We use organic milk and organic yogurts from Yeo Valley Family Farms. We only use British free-range eggs.

We are staunch supporters for NHS Change4Life campaign.

Our cauliflowers are fresh from Lincolnshire in the East Midlands of England. High in vitamin C and a good source of folate and fibre, with a delicate flavour and textured florets that open up as they cook, allowing spices and sauces to get in.

Available all year round, we can add to salads for some crunch or roast whole or in florets.

We use organic flour local from Essex. Milled from pesticide-free grain and grown in soil only fertilized by natural substances. Organic grain develops more robustly, taking in more nutrients from the soil and thereby making the flour healthier and more nutritious.

We know that everything we make with our organic flour tastes better too!

Our carrots are fresh from Lincolnshire in the East Midlands of England, available for nearly 12 months of the year, from early to mid June when the new British season starts right through to May.

Carrots are a particularly good source of beta carotene, fiber, vitamin K1, potassium, and antioxidants. They're a weight-loss-friendly food and lower cholesterol levels.

From south west England in Somerset we choose Yeo Valley Organic yoghurt as sustainability is central to everything they do. As farmers, they see first-hand the incredible things nature can produce, and how humans can damage it. They put nature first, by playing their part by not controlling nature with chemicals, but working with it to create incredible food.

Our free-ranged eggs are delivered from Northern Ireland. 'Free range' means the hens have continuous daytime access to vegetation runs and outdoor shading. The hen house comply with stringent regulations and the hens are provided with nest boxes and perches. Happy hens means tasty eggs.

Our milk comes from Weston-Super-Mare. We choose organic milk, to ensure pupils can get the nutritional benefits of milk without exposing them to chemical contaminants. Numerous studies have found that organic milk has a higher nutritional content, and even more healthy omega-3 fatty acids, and more disease-fighting antioxidants than non-organic milk.

We buy from Lea Valley growers, who supply 60 per cent of the UK pepper crop. Buying locally reduces food imports and create local jobs through expansion in the Lea Valley. And after all nothing tastier than handpicked sweet red peppers and diced up onions, ideal to use in salad, or for cooking.

We get our cabbages from south of Essex in the county of Suffolk. Cabbage has 1 gram of fiber for every 10 calories. That helps fill you up, so you eat less. It also keeps you regular. Cabbage also has nutrients that keep the lining of your stomach and intestines strong. What's not to love!