Opening Hours :
07:45 – 08:10 (Breakfast) – breakfast service.
All students have the opportunity to have a free breakfast of cereal and/or a toasted bagel.
10:25 – 10:45 and 11:15 – 11:35 (Morning Break) serving a wide range of baguettes, small rolls, yoghurt and fresh fruits.
12:25 – 13:00 and 13:15 – 13:50 (Lunch) serving a range of hot meals (please see menus for further information), jacket potatoes, salads, pasta, sandwiches, wraps, rolls, baguettes and desserts.
We offer a wide range of freshly prepared food every day using high quality ingredients including free range eggs and wholemeal pasta. Our current suppliers include; Chris Costa, C&C Fruit & Veg Ltd, Station Rd, West Wickham, Kent , who has been serving the local community for over 20 years. Daniel Parkers, a family butcher who is a local business operating for 75 years.
Drinking water is freely available to all students.
We have a weekly menu rotated on a seven week basis to ensure variety. Vegetarian, halal, gluten free and vegan options are available daily (other dietary requirements or allergies can be catered for on request).
Purchases at the canteen are made using a PIN code or via our biometric system. Cash is no longer accepted in the school canteen. Accounts can be credited by;
- Logging in and paying online
- ParentPay card at local shops
The accounts of students who are entitled to FSM (Free School Meals) are automatically credited with £2.50 daily which may be used at break or lunch time. We have ensured that this amount will cover the cost of a hot meal for students entitled to FSM should they choose to purchase one. To check your child’s entitlement to Free School Meals please submit an application via the following website: https://www.cloudforedu.org.uk/ofsm/sims/.
As part of our ongoing quest to ensure that we offer high quality, affordable meals for our students we are have become part of the Food For Life Partnership. The aim of this programme is to make healthy food accessible and available to everyone as well as education regarding where food comes from and sustainability.