The 2016-17 School year has seen a transformation in our catering facilities and food provision.

We are delighted to have embarked on a £450,000 programme of improvements including a new servery in the Dining Hall and state-of-the-art kitchens.

At the forefront of the project is healthy eating with our catering team working in a unique strategic alliance with the Institute of Food, Brain and Behaviour.

Director of Nutrition and Food Development, Amy Roberts, now:

• Helps the catering team design and develop nutritional menus using fresh local produce.
• Ensures that there is a right balance of starchy carbohydrates, protein, vitamins and minerals, while ensuring fat, sugar and salt is monitored to avoid excess consumption.
• Educates pupils of all ages on the importance of leading healthy lifestyles to help lay the foundations for future habits.

Youngsters are also able to take part in Discovery Days – when they can try new foods – special Theme Days, Meet the Supplier events and Cooking for Life, which teaches basic cookery and nutritional skills to the over 14s.

Our Head Teacher, Dr Lorraine Earps, said: “Queen’s embraces the importance of metacognition (reflection about the thinking process) throughout our entire curriculum, as a means of providing our young people with the skills needed to be independent and creative thinkers.

“It is essential, therefore, that we ensure that our student family is supported with the best possible choices for a healthy lifestyle, and this is part of our continuing investment across Queen’s College’ services and estate.”

There has since been more good news for Queen’s when it was announced that both our Highgrove Nursery and main School had each received a five-star rating for food hygiene after inspections by the Food Standards Agency.