Delicious organic ruby red North Devon beef, roasted beetroot, romanesco broccoli, pumpkin soup and amazing desserts were some of the items on the lunchtime menu at Poole Grammar on National Roast Dinner Day held on 4 November. The initiative, now in its sixth year, recognises the dedicated, hard-working and talented school cooks who serve nutritious, freshly prepared and locally sourced school dinners every day.
The school welcomed Libby Grundy (MBE) from the Food for Life team to join Vikki Slade and guests from Longfleet and St Mary’s schools including Headteachers Diane Brierley and Helen Armstrong respectively. Guests also included Andrew and Claire Head (Cedar Organic) who reared the organic beef served, and members from Poole Grammar’s Food for Life/Green committee.
Libby Grundy said, “Today’s lunch was fantastic. The food not only looked appetising, but was truly delicious and it was lovely to have lunch with the farmer who provided the organic beef. Thank you to Chris Watson and his brilliant catering team for all their hard work!’
Poole Grammar School was awarded the Food For Life Gold Award in 2014 and is one of only two secondary schools in the country to have achieved this. As well as serving meals to its own school community, it provides hot lunches to Stanley Green, Longfleet and St Mary’s schools in Poole.
