Every parent asks about food — usually within the first ten minutes. Fair enough. Meals at a boarding school are nutrition, routine and community rolled into one, three times a day, every day. At St. Peter’s, menus are planned across the week for variety, adequate energy and balance; individual needs are respected; and mealtimes remain what they should be — a shared table, not a transaction.
How menus are planned
Weekly menus balance nutrition with what children will actually eat — a harder problem than any curriculum. Seasonal availability shapes the kitchen, student feedback shapes revisions, and food arrangements are regularly inspected. From time to time the dining hall turns festive, with cuisine-based food festivals that make the week’s rhythm something to look forward to.
Dietary, allergy and medical needs
Tell us everything, before joining and whenever anything changes: allergies, intolerances, religious dietary requirements, medically prescribed diets. Needs are assessed, communicated to catering staff, recorded and monitored — and parents are told how ongoing compliance is checked. A child’s plate should never be a source of worry, for them or for you.