EDUCATION ADVERTORIAL of the school, which was built at
BISHOP’S STORTFORD COLLEGE
bishopsstortfordcollege.org
the insistence of Queen Victoria as the national memorial to General Gordon, there were no cooked breakfasts and lunches were rabbit pie, soup made from shin beef and plenty of cabbage. While Paul is prepared to occasionally pander to the typical teenage diet of burgers, chips and pizzas, the burgers are handmade using good quality beef and the pizzas are also homemade using “as many vegetables as possible” in the tomato sauce topping with quality mozzarella. The steak night, popular with the Residential Boarders provides them with the finest beef. And while cakes and desserts feature, the brownies will contain beetroot and the muffins are filled with carrot
B
ased on the outskirts of a picturesque
hall, each of the ten single-sex Senior School Houses,
market town, Bishop’s Stortford College
which form the backbone of the College pastoral
is one of the UK’s top 20 performing
system, are equipped with kitchen facilities including
independent co-educational day and boarding
a microwave, toaster and kettle whilst those that also
schools for 4-18 year olds. As three schools in
take boarders also have an oven and hob to facilitate
made as are the smoothies
one, the College is large enough to provide an
cooking at weekends – something some boarders like to
and bread. Everything is fresh,
exceptional range of opportunities, whilst each
do for themselves. Senior School pupils therefore have
nothing frozen.
part is small enough for pupils to be known, valued
the independence to make themselves snacks and hot
and nurtured as individuals.
drinks throughout the day if they wish; toast is always
and courgette. The yoghurts are also home-
Evening meals are based around street food and
When it comes to food, the College is committed to
a favourite.
contemporary cuisine to
providing a varied and healthy eating programme for
make food more interesting.
all pupils and staff. Meals are made on the premises
consideration. A Dining Hall Committee of pupil
To this end, students might
using fresh, locally-sourced ingredients from suppliers
representatives from each Senior School House, and
expect Mexican, Thai and West
who share the same commitment to providing the best
from the Prep School meet with the Catering Manager
African cuisine on the menu.
quality food with the highest standards of accredited
and other College staff to discuss standards of service,
health and safety. The College Catering Team has
menus and to suggest new dishes. One committee
are educated about dining
won a Gold Continuous Advancement Programme
meets to specifically discuss lunches, whilst another
room etiquette to cut down on
(CAP) Award for continuous improvement for the last
focuses on members of the boarding community and
waste. “Waste has been greatly
eight years – a scheme which also sets the highest of
their options for breakfast and supper.
reduced” says Paul.
standards – setting a new record for excellence.
New students to the school
“We talk to them about only
Bishop’s Stortford College was the first school in
Pupils’ views on healthy eating are taken into full
Pupil tasting sessions; an opportunity to taste and score potential foods for future menus, also take place
taking what they can eat and
the UK to retain the prestigious Gold CAP Award,
and help steer food choices. Menus are rotated on a
not to be wasteful because
promoting healthy eating, good practice and hygiene
weekly basis and updated each term with new dishes
children in other countries of
awareness in the kitchen and dining areas. Ian Jackson,
using seasonal produce.
the world are not as fortunate
Managing Director of the CAP Awards, said: “It’s clear
as them.”
that the school has made significant investments in
Manager ensures specific guidelines are followed. Fresh
Paul has ambitious plans for
When compiling menus, the College Catering
catering, demonstrating the importance that they
fruit is always available, rice or pasta frequently feature
his team of culinary wizards.
put on the food provided to the pupils. The pupils
at lunch and fresh chicken and fish make regular
They will enter a team in the
themselves rated the food and the service very highly,
appearances on the menus.
Salon Culinaire, competing
which is as good an endorsement as you can get!”
against the best chefs in the
The three core meals of breakfast, lunch and supper
College pupils are active, growing children and young people who require plenty of wholesome food and
country and he is moving
are served in the College dining hall to encourage good
regular meals to fuel their learning. The College believes
forward with the kitchen
table manners and healthy eating habits. A selection
a balanced, healthy diet combined with regular exercise
garden so vegetables can be
of hot and cold foods is available at each mealtime
benefits all pupils, both in terms of their academic
grown in the school.
ranging from scrambled eggs, toast or yoghurt at
advancement and general welfare. An effort to provide
breakfast to soup, salad or jacket potatoes, amongst
well-balanced menus alongside an awareness of the
the culinary department at
many other hot and cold dishes, at lunch and supper.
dangers of excessive use of preservatives, colourings
Gordon’s on the map,” he
A daily vegetarian option is always on the menu and
and flavourings is a top priority of the Catering
asserts.
individual diets relating to medical or religious needs
Manager who recognises the clear link between
are catered for wherever possible. As well as the dining
nutrition, learning and wellbeing.
“We are aiming to get
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