This week's menu

 

Welcome to the Food Services and Hospitality webpage

 

As a team we produce and serve on average 12,250 meals a week which equates to around 1,750 meals a day across three services; breakfast, lunch and supper, seven days a week. We also cater for match teas and parents teas, as well as offering hospitality for various activities including School society dinners, weddings and outside events during our out of term periods.

We are a busy Department and are committed to providing our pupils with a variety of dishes to give a well-balanced and nutritious diet. We include details of all allergens on our point of sale to provide our pupils and staff with information on allergen content, we try wherever possible to offer alternatives to those who have specific diets. 

Our Team

 

We are a large team of around 45, based within the kitchen and front of house. Details of the immediate management team can be found below:

Debbie Kelly-Greaves: Head of Catering Services

David Watts: Deputy Manager

Jackie Barnett: Deputy Manager

Anthony Horn: Executive Chef

Simon Quantock: Head Chef

If you have any questions regarding our food offer please feel free to contact members of the team.

Chef Anthony Horn

Introducing our new Executive Chef

Anthony enjoyed cooking from a young age, taking inspiration from his grandmother who was an excellent cake maker and decorator. Upon leaving school he went straight to Northampton College to study catering. During his time at Northampton College, he was introduced to Gary Rhodes and his executive chef Adam Gray whilst cooking a dinner with them, this gave him the opportunity to work and train with both these chefs later on.

Anthony started his career in London, working for Gary Rhodes in his Michelin starred restaurant, Rhodes 24.  Anthony worked his way up through the kitchen, starting as Commis Chef and eventually holding the position of senior Chef de Partie when he left to travel around China, learning new techniques and broadening his horizons. On his return to London he took a position as Junior Sous Chef at a restaurant called North Bank, under Head Chef Peter Woods. Anthony then moved back to his home County of Northamptonshire to take his first role running a kitchen as Head Chef at the Red Lion East Haddon. Under his tenure, the restaurant was awarded a Bib Gourmand in the Michelin Guide and an impressive score in the Good Food Guide. In 2012 he returned to London to take the position of Head Chef at Skylon restaurant in the Royal Festival Hall, before joining Bourne & Hollingsworth as Head Chef, after a year he was promoted to Executive Chef and went on to open their second restaurant.

Having trained with a host of great British chefs, Anthony’s cuisine is modern British with a big emphasis on UK ingredients, his real love is travelling and trying new foods and flavours, he feels this is the best way to find new inspiration to keep up to date with current food trends and to help produce exciting new menus.

When Anthony is not cooking or writing menus, most of his spare time is spent enjoying some family time with his wife and two daughters.

 

Know your Allergens
We provide details to pupils and staff regarding these 14 Allergens;

  • Cereals containing gluten, namely: wheat (such as spelt and khorasan wheat), rye, barley, oats
  • Crustaceans for example prawns, crabs, lobster, crayfish
  • Eggs
  • Fish
  • Peanuts
  • Soybeans
  • Milk (including lactose)
  • Nuts; namely almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachio nuts, macadamia (or Queensland) nuts
  • Celery (including celeriac)
  • Mustard
  • Sesame
  • Sulphur dioxide/sulphites, where added and at a level above 10mg/kg or 10mg/L in the finished product. This can be used as a preservative in dried fruit
  • Lupin, which includes lupin seeds and flour and can be found in types of bread, pastries and pasta
  • Molluscs like, mussels, whelks, oysters, snails and squid