At Sidcot School, we believe that healthy eating is crucial for a happy learning experience. Our commitment to providing nutritious, balanced meals is stronger than ever, and closely tied to our values of sustainability and wellbeing. We are proud to work with trusted local suppliers to bring fresh, high-quality food to our pupils every day while taking meaningful steps to reduce waste and promote lifelong healthy habits.
Sourcing Fresh, Local Ingredients
We’re fortunate to have a wealth of fantastic producers right on our doorstep. Our fruit and vegetables come from Arthur David, a family-run business known for seasonal, locally grown produce. Whether it’s crunchy carrots, crisp apples, or vibrant greens, their deliveries help us serve colourful, nutrient-rich meals every day.
For meat, we work with Ruby & White, a Bristol-based butcher specialising in high-welfare, ethically sourced products. This means our students enjoy dishes made with premium ingredients, from roast dinners to shepherd’s pie, prepared in ways that are both delicious and nourishing.
For pantry staples and dry goods, we rely on RD Johns and Bidfood, ensuring a wide variety of ingredients while upholding our high standards for quality, safety, and flavour.
Freshly Prepared Meals
Our meals are made fresh on-site by our dedicated catering team. We design menus to support pupils’ energy, growth, and enjoyment, with an emphasis on vegetables, whole grains, and healthy sources of protein. Every day includes:
- Three hot main dishes, always including vegetarian/vegan/gluten-free options
- A variety of fresh salads at our salad bar, alongside jacket potatoes and pasta
- Seasonal fruit offered daily as a dessert or snack option
- Homemade soups and lighter meals during colder months
Our goal is simple: fresh, flavourful food children love to eat.
Whole Grains & Lower Sugar Choices
As part of our ongoing improvements, we are making thoughtful changes to support better nutrition and healthier habits:
- Switching from white to brown rice for added fibre and longer-lasting energy
- Using wholemeal pasta in place of refined options to support digestion and overall wellbeing
- Replacing white bread with “Best of Both” and encouraging wholemeal bread to introduce more whole grains in a familiar, child-friendly way
- Introducing no-added-sugar fruit yoghurts, reducing hidden sugars while still offering a delicious, naturally sweet treat
These small but meaningful shifts help reinforce the importance of whole foods in a balanced diet, while keeping meals tasty and appealing to our pupils.
Celebrating Vegetarian Day
To reinforce our plant-forward approach, we were excited to celebrate a Meat-Free Day on 1 October, in celebration of World Vegetarian Day.
This was a fantastic opportunity to:
- Introduce pupils to delicious vegetarian dishes
- Highlight the health and environmental benefits of reducing meat consumption
- Encourage a more flexible, inclusive approach to eating for everyone in our community
Check out our colourful meals made with seasonal vegetables, pulses, grains, and plenty of creativity from our kitchen team!
Reducing Ultra-Processed Foods
We’re taking active steps to reduce ultra-processed foods (UPFs) in our menus, these often include additives or artificial ingredients that don’t belong in a whole-food diet. Instead, we focus on:
- Traditional cooking methods
- Homemade sauces and baked goods
- Naturally sweetened, fruit-based desserts
We also take time to educate students about real food and balanced eating, encouraging positive food habits from a young age.
Phasing Out Processed Meats
As part of our commitment to long-term wellbeing, we are reducing processed meats in our menus—particularly ham, which is often high in sodium and preservatives.
Instead, we’re focusing on:
- Lean, minimally processed proteins like chicken, turkey, eggs, and legumes
- Creative plant-based and vegetarian alternatives
- Roasted meats and homemade fillings using whole cuts and natural ingredients
By making these changes, we’re aligning with national health guidance and promoting better dietary habits for growing children.
Sustainability in Action
Sustainability is a key focus in our kitchen. Last year, we prepared over 5,000 packed lunches, and this year, we’re hoping to make a meaningful change: Our ambition is to remove plastic water bottles from all packed lunches to reduce single-use plastics and help lower our environmental footprint. We encourage students to bring reusable bottles, and fresh drinking water is always available on-site.
A Positive Food Culture
Mealtimes at Sidcot are more than just about food; they’re about community, learning, and shared experience. We encourage students to try new dishes, explore where ingredients come from, and develop respectful, healthy relationships with food and each other.
Together, we’re helping children grow strong, eat well, and care for the world around them. Our commitment to high-quality, sustainable nutrition is unwavering as we continue to evolve our offering for the benefit of every pupil.
Ready to see what’s on the menu this week? Explore our latest Sidcot School Menu today!
