St David's College Canteen
St David’s College is rightly very proud of the exceptional quality of food served in the Dining Hall.
In the upcoming weeks a new menu is being introduced that will hopefully tickle the taste buds of our pupils and staff.
The success of our food is undoubtedly down to our fabulous kitchen staff headed by Catering Manager, Will Jones and Head Chef, Joseph McKenna.
Both are professional chefs and have recently been joined by Daniel Wild, another experienced chef, who has been busily introducing exciting new dishes at supper time.
The new menu will include more vegan and vegetarian choices, and the catering team is hoping they’ll become attractive options for all pupils to try.
One of the dishes that is already going down well is the stuffed aubergine, with feta cheese and pomegranate seeds.
Mr McKenna, who used to work for a time as a chef at the famous Chelsea Barracks in London, said: “It gives me and Will great satisfaction when we see pupils transform from being quite nervous eaters to trying everything we offer and even asking for seconds.
“Our new menu will include butter garlic chilli chicken, Indian curries made with our own Indian stock and ground up spices.”
He continued: “We will also be adding Lamb tagine to the menu with Moroccan Ras el hanout.
“At dinner there’s going to be buttermilk chicken burgers added to the menu which I’m sure will be very popular.”
He added:
It’s about encouraging the pupils to try new things, and it keeps us interested in the kitchen. Up to 90% of our meals are made from scratch, and we use as many local suppliers as possible.
House parents meet regularly with the catering team to give feedback about the menus.
Mr Jones, who worked as a chef at the prestigious Chester Grosvenor Hotel, said: “New puddings are being added such as apple pie, black cherry cheesecake, carrot cake and mini lemon meringue pies.
“We also go through around 600 satsumas a week, and three cases of broccoli, our food that we serve is varied, balanced and healthy and we’ve very proud of that.”