4-7 Years
Pastoral Care
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. We also take very seriously our care of those pupils who have food allergies. In recognition of our work, St Faith’s has recently achieved accreditation as an Allergy Trust School, the first Prep School in the UK to do so.
Keeping in line with the importance of sustainability, most of the cooking is done using Rational Ovens and Vario Cooking units, which are latest and most energy efficient pieces of equipment in a commercial kitchen.
Our 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.
Food Waste
We record all our food waste at St Faith’s, which includes the plate waste. The kitchen team work very hard to reduce the amount of food waste and with their hard work this is paying off, as we have the lowest amount of food waste in the Chartwells schools. We also try and use the whole vegetable and fruit e.g.: using broccoli stalks to make kimchi, pakoras, soup and in our quiches, we use the cauliflower leaves, dried carrot skins in our carrot cakes etc, onion skins to make onion bread and fruit trimmings to make flavoured water.
We have also worked hard with the Eco Committee to help try and reduce the school’s plate waste by making the children aware of the impact food waste has on the environment.
We also supporting the Cambridge Sustainable Food group by helping volunteer during the school holidays by cooking for the local communities across Cambridge.
We have recently installed solar panels above Firwood that will supply most of the power that the kitchen and servery use each day.
Sample Menus
Menus are based on a three-week rotational plan, changing each term to reflect seasonal variations in produce.