Every day, pupils at St Leonards Mayfield School in East Sussex are able to enjoy restaurant-standard dishes such as pan fried salmon or deep fried brie. Anne Menzies, the School’s food consultant, said: ‘It’s top-end cuisine. A few of the mothers wrote to ask for Jamie’s help, but as soon as he saw the menu he said we couldn’t be doing anymore than we already do. It’s very flattering coming from one of the best in the business.’
The School’s annual food bill is £305,000, with all produce sourced from local markets and the School’s own herb garden. For lunch, the School’s 410 girls – aged 11 to 18 – can choose from a list of up to five different offerings, which change every day. Choices include beef, ale and sweet potato casserole, pork steak in hoi sin sauce, roast leg of lamb, caramelised apple wafer with cinnamon cream, pears in chocolate sauce and cheese and biscuits.
Di Clarke, the School’s catering manager, said: ‘It’s beautiful food and always varied. We spend a lot of time creating the menus and, of course, preparing the food. We even make sure the menu has the look and feel of a top restaurant – we’re not afraid to use the French language to express the dishes. It’s as much about educating the girls as well!’