Feeding Mind, Body and Soul

Meet our Catering Team

Every day, our Catering Team at Churcher’s College serve over 1375 meals to our pupils and staff.   Led by Head Chef, Nik Burrluck, and Catering Manager, Beverley Speirs, the team of 20 kitchen staff ensure the members of the Churcher’s community enjoy varied, nutritious and healthy food.  Churcher’s also offers its students a comprehensive range of vegetarian and vegan options. 

Reflecting on the current challenges for catering to ensure social distancing and pupil bubbles are maintained, Nik and Beverley said: “Our kitchen produces wholesome, quality recipes that students have found appetising and offer healthy choices.   To keep our pupils and staff safe, we have adapted our lunch offering to include the hot meal choices of the Dining Hall mixed with a ‘Grab and Go’ lunch.   All lunches include a fruit, yoghurt and pudding selection.  The ‘Grab and Go’ lunches offer a wide selection including salads, hot pasta and sauce, sausage rolls, paninis, sandwiches and more.   The pupils’ health and wellbeing is at the root of everything we do, we aim to sharpen the mind, energise and rejuvenate the body, and the pupils seem to enjoy them very much!”

The typical nutritional breakdown of our two options are outlined below. 

The recommended daily calorie intake is 2,200 – 3,200 for an active boy 11-17 = 2,200 to 3,200 and 2,000 to 2,400 for an active girl.

Fresh food from scratch continues to be so important to us, as is its provenance and seasonality. All our meat is sourced fresh from British and Irish farms and all our fish is Marine Stewardship Council or Responsible Irish Fish certified.

Care and consideration is also given to the School’s carbon footprint as a result of the external sourcing of produce. Churcher’s prioritises local suppliers, seasonal produce and products with low air miles in order to reduce its environmental impact.

Flickr album: Grab and Go Lunches Autumn 2020 | Height: auto | Theme: Default