As the College goes from strength to strength and increases in numbers and size, it is important that our facilities are able to keep up with this and that we continue to provide our pupils the best Shiplake experience. As such, we are delighted to say that we have upgraded our catering provision through a kitchen refurbishment.
The relationship between Shiplake College and Thomas Franks ais far more than just a business partnership. We were the first school that Thomas Franks took on in their venture and this has laid the foundation for a friendship and positive relationship. The team of well-experienced and creative chefs at Shiplake delivers well-thought-out, varied, and delicious meals at lunch and dinner for all pupils and for those boarding, there is a choice of hot and cold breakfast items.
Throughout the servery, there are plenty of options for every dietary requirement including two counters filled with hot food inspired by menus from around the world. Not to mention the soup and jacket potato bar and a seriously impressive artisan salad bar that is handmade every day using fresh ingredients, along with utilising surplus ingredients.
Food at Shiplake College is renowned not only amongst the pupils, but also with staff and visitors too. We are keen to maintain the highest quality of catering using fresh ingredients and now with our refurbished kitchen, we can continue to do so as the College grows.
The College Bursar, Mr Dixon, says:
‘We are incredibly pleased with the results of the kitchen renovation - it is fair to say the old kitchen was beginning to creak under the strain of our increased pupil numbers. Now, our fantastic catering team have both the space and the equipment to continue delivering outstanding food to our Shiplake pupils. Unsurprisingly, the most remarked upon improvement from pupils has been the return of crispy fresh fish and chips on a Friday!’
Head Chef Aaron Thompson adds:
‘We’ve had a fantastic investment in the kitchen from Shiplake over the last year which has included a full refurbishment of our kitchen area. It’s fantastic because it gets us to make new food. We’ve had a cooking centre put in which allows us to cook meats that usually took two hours to cook in 30 minutes which means we have greater flexibility with the menu, and we can put even more exciting things on.
We’ve also had new areas built in the kitchen which include a new bakery and pastry section, as well as a new salad section. We have also got a brand-new whole walk-in fridge and freezer which increases our capacity so we can do all our events and all our regular cooking.’