Catering & Allergy Management

St Faith’s actively promotes healthy eating and all children are expected to have a school lunch, the cost of which is included in the school fee. Our excellent Catering team work hard to ensure our menus are varied, balanced and include lots of options. The chefs are continuously innovating and here are some recent examples:

Seasonal Produce

Seasonal Fruits and Vegetables
We try using seasonal fruits and vegetables in our meals, which supports local suppliers and reduces our carbon footprint.

Tasting Tables
We offer tasting tables to children, showcasing seasonal foods such as rhubarb and beetroot. This initiative educates pupils about the nutritional values of these foods and encourages them to try new, healthy options. For example:

• Rhubarb: High in fibre, vitamin K, and antioxidants, which are beneficial for digestive health and immune function.
• Beetroot: Rich in iron, folate, and nitrates, which can improve blood flow and lower blood pressure.

Sugar Reduction in Desserts

Healthier Desserts
We have reduced the sugar content in all our desserts by 30% and now use vegetables and natural sweeteners. This initiative promotes healthier eating habits among pupils while still offering delicious treats. Examples include:

• Carrot Cake: Made with grated carrots and sweetened with honey or maple syrup.
• Beetroot Brownies: Incorporating beetroot for moisture and natural sweetness, reducing the need for added sugars.

In addition to the main meal, a vegetarian option, jacket potatoes, rolls, salad, fresh fruit and yoghurt and a hot pudding are available daily.

Sample Menus

Menus are based on a three-week rotational plan, changing each term to reflect seasonal variations in produce.