Our catering team is responsible for producing diverse and interesting menus across breakfast, lunch and dinner seven days a week as well as delivering catering to support the wide range of events the College hosts.

The team are led by Catering Manager, Duncan Wright, whose philosophy is “good, seasonal food, freshly produced and sourced locally”. As a result, our pupils are enjoying some fantastic dishes, their dining is supporting local suppliers and the quality of produce is second to none. It also means that the College is minimising its “food miles” which is an important part of reducing our overall environmental footprint.

Within the full boarding school environment, the catering team is a department that our pupils interact with three times a day – fuelling their minds for the classroom and their bodies for the sports field. Pupils in our in-houses have all of their meals in Norwood Hall, our main refectory, which was designed by the architect David Wyn Roberts and built in 1959, whilst those in the out-houses have breakfast and four suppers a week served in their house following the same menu as Norwood Hall.

Our fantastic team of chefs are inspired each week to serve the most delicious food. For lunch, pupils and staff can choose from a wide selection of hot main dishes, a salad bar, a plated salad of the day, hot snacks, pasta bar, fruit and desserts. A range of cooked and continental choices is available for breakfast and supper follows the same pattern as lunch but with an additional choice of soups for a starter. The team prepare all dishes in the College kitchens and a wide range of special diets are catered for, safe in the knowledge that all ingredients are sourced by the team and therefore fully traceable.

Our pupils form a key part of the College’s Food Forum which meets regularly each half-term and is encouraged to provide constructive feedback and to make suggestions on the menus. Each of our 16 boarding houses has a pupil representative on the Food Forum who canvasses the views of their house before each meeting. Actions can be agreed then and there as the Food Forum is attended by the Second Master, Bursar and Catering Manager. Many positive things have come out of the Food Forum, for example the upcoming redesign of our vegetarian menu, and our catering team enjoy the regular feedback which enables them to create innovative and nutritious menus, with something for everyone.

With our pupils’ active and energetic lifestyles, food at Marlborough is the healthy fuel on which we run.