The Edit sat down with The Green Kitchen to talk about the new safety guidelines and how they are rising to the challenge to continue providing delicious meals for all the students.

How have we adapted what we do to protect the girls and the team?

Our team is now split into two bubbles, the preparation bubble start between 5am and 6am. They make each of the dishes on the menu from scratch from fresh ingredients delivered that day. They then get the service counters ready for our first sitting at 11:45.

The second bubble (the service team) arrive and their responsibility is to serve the girls. The second team sous chef carries on cooking the hot dishes so the counters are continuously replenished with hot, fresh food.

The reason for the two bubbles? Should one team need to isolate, we can split the other team and with a revised menu, still continue to provide hot fresh food for the girls.

How has service changed?

Each year group is now allocated one or two counters depending on their size. Our service team wear full PPE including face coverings and gloves. With each year group being allocated a time to come to the Dining Hall, this allows the counters to be restocked for each year group, again ensuring that the food served is fresh and hot.

We no longer have a self-service salad bar; instead, salad pots are made each day so the girls don't have the hazard of various touch points of the self-service. This also goes for the vegetables and desserts. The Senior School, in the past, have been encouraged to serve themselves, but to reduce the touch points for the girls the servers now serve these. The girls are encouraged to ask for a larger portion if they wish for one.

What’s on the menu?

Each day we have: a freshly prepared soup of the day; freshly baked bread delivered from our nominated bakers; pre-prepared salad pots; a choice of two main courses (with additional mains prepared to cover all allergens); three side dishes which include one carb and two vegetable dishes; pasta with a daily changing sauce; jacket potato with daily changing filling; and three freshly prepared/baked desserts, including one hot with the exception of fruity Tuesdays.

What’s new with suppliers?

Some items are difficult to source especially items that come from countries that have heightened COVID restrictions. We have adapted the menu and are in constant contact with our suppliers; our relationship with them is incredibly important. It is key they understand our mission of providing fresh and varied food to the girls using the best of ingredients.