Catering at King’s

The King’s School is one of more than 200 schools across Australia that serve three meals a day to boarding students. Most schools operate a canteen that provides lunch service for students who do not bring lunch from home.

Dining is at the heart of community building at King’s. The School is one of only a few in the country that serves lunch to day students and staff, in addition to boarding meals. In fact, Chartwells serves 2800 to 3000 meals daily, and around 15,500 meals a week.

At the Senior School, boarders are served breakfast, morning tea, lunch and dinner in the Dining Hall, followed by supper in the boarding houses. Day boys and staff are invited into the Dining Hall for lunch, which provides a unique opportunity for the School community to sit and eat together.

Tudor House runs a similar operation. Its Dining Hall comes alive at lunchtime, when day students and boarders sit together to eat, taking turns to be servers.

According to Chartwells Catering Manager Jono Coatley, meals are designed to fuel growing bodies and provide an opportunity to educate the students about nutritious eating while expanding their palette through culinary experiences.

“A big component of this complex operation is ensuring the food served is enjoyed by the students. We have set the bar high and the students’ satisfaction is key. This is why we communicate regularly with staff at the School and use a feedback book, in which students provide suggestions and feedback about the meals served,” says Jono.

Chartwells is far more than just a contractor. The team sees their role as working in partnership with King’s to ensure the food service is to an acceptable standard.

Part of this initiative is instating experienced, qualified chefs and kitchen staff, who can deliver enjoyable food, while catering to the many needs of the versatile community. This includes the service of around 200 to 250 meals per day at the Senior School for students who require an allergen management plan. Executive Chef at the Parramatta campus, Michael James, is a Michelin Star chef, who has worked for top restaurants around the world and in Australia. Chartwell sends a menu plan for the School and it is Michael’s job to modify this to ensure it meets the needs of our boys.

“We ensure there are options to suit all the boys, with specialised meal plans implemented for boys with allergies and special food requirements. We work with the various sports coaches across the Senior School to ensure our competitive sportsmen are being fuelled with high protein and carbohydrate meals to nurture their active bodies,” says Michael.

The residential meals are hearty and nutritious, much like a home-cooked meal, while the lunch menu takes the boys around the world with various cuisines and flavours to expand their palette.