Feeding the Future
Behind the scenes of catering at Headington Rye Oxford: feeding over 1,400 pupils, teachers and staff every day
The clatter of pans, the hum of ovens, and the unmistakable aroma of Gill’s puddings baking—this is the daily symphony that begins at dawn in the kitchens of Headington Rye. Welcome to my world!
As Catering and Hospitality Manager at Headington Rye, my mission is to deliver a first-class dining experience to our pupils, staff, parents, and visitors. We aim to provide balanced, nutritious, and exciting meals that cater to the school’s diverse community, all while juggling budgets and ensuring every meal ends with a smile (especially after dessert).
This isn’t a solo endeavour—I’m privileged to lead a dedicated kitchen brigade and front-of-house team who work tirelessly behind the scenes. From tackling Meat-Free Mondays to accommodating special diets and catering for events, they make it all happen. This blog celebrates their efforts as much as the meals we serve!
What’s Important to Us?
- Every pupil matters: We cater to individual needs and preferences, ensuring everyone feels valued.
- Healthy food is always available: From breakfast to supper, balanced options are central to every meal.
- Sustainability: We prioritise responsible sourcing, minimise waste, and make environmentally conscious choices.
- Wellbeing at the heart: Nutritious meals are essential for student health and happiness.
- It doesn’t need to cost the earth: We prove that good food and sustainability can go hand in hand.
Our motto is “Eat well, sleep well, study well, live well.”
Sustainability at the Core
Headington Rye is committed to sustainability in everything we do.
We prioritise Soil Association and Red Tractor certified products to support ethical farming practices and have nearly eliminated single-use plastics from our operations. Non-food waste is carefully managed and food waste is reduced through effective planning and recycling. Initiatives like Meat-Free Mondays encourage sustainable eating, reducing our environmental impact while offering delicious meals.
Meat-Free Mondays
One of our proudest (and initially daring) initiatives has been Meat-Free Mondays. While there were a few groans at first, dishes like lentil shepherd’s pie, vegetable lasagne, and mac and cheese have become crowd favourites.
When we first presented the idea of Meat-Free Mondays, proposed by a student representative, there was some understandable scepticism—especially from our more traditional diners. But with creativity and persistence, the team won everyone over, proving that plant-based dishes can be just as satisfying as their meatier counterparts. The initiative will save 254,800 kg of CO₂ annually, the equivalent of driving around the earth 31 times, and conserve 94.6 million litres of water — enough to fill 37 Olympic swimming pools.
A Day in the Life: From Breakfast to Supper
Our day begins at 6.00 am when deliveries arrive. Inna and Salva, our efficient duo, meticulously check and organise the supplies, ensuring the chefs have everything they need. What follows is a whirlwind of ovens roaring, knives chopping, and dishes coming together in perfect synchrony.
Across our two sites, we serve over 1,400 meals daily: 1,100 at the Senior School and 300 at the Prep School, totalling an incredible 7,500 meals each week. These aren’t reheated, standardised meals; they’re thoughtfully prepared dishes designed by our Executive Head Chef, Ivan and Tony our Supervisor, to please even the fussiest eaters.
Here’s what a typical day looks like:
- 7.35 am – Breakfast
A range of hot and cold breakfast options energises staff and boarders, including porridge, fresh fruit, and cooked favourites like scrambled eggs, sausages, and baked beans. Fruit is always available, ensuring a nutritious start to the day. - 10.45 am – Snacks
Over 1,300 biscuits, fresh fruit, and healthier snacks keep energy levels high throughout the morning. - 11.50 am – Lunch Service
We serve over 1,400 freshly prepared meals daily, all menus signed off by a professional nutritionist to ensure they are balanced and meet dietary needs. With the Hive Gallery’s panoramic views and friendly service from Davorka and Neeta, the dining experience is as enjoyable as the food. - 4.00 pm – Afternoon Snacks
A lighter snack offering sustains boarders and club attendees through their busy afternoons. - 6.00 pm – Supper
Supper Chef Jamal adds his creative touch with fresh, delicious meals that make evening dining a highlight of the day.
At weekends, Boarders enjoy a rotating brunch on Saturday/Sundays and a traditional roast dinner on Sundays, making weekends feel like a family occasion.
Our menus cater to everyone—whether vegetarian, vegan, gluten-free, Halal, or those who are simply “not a fan of green things”. Seeing clean plates and hearing a student say: “that was delicious!” is the ultimate reward.
The new Prep site
The merger with Rye St Antony School has been a success and our team has risen to the challenge seamlessly.
Blanka and her front-of-house team have adapted brilliantly, always bringing positivity and professionalism. Meanwhile, Janusz, our Prep Head Chef, and his team have become an invaluable asset. Their camaraderie, humour, and expertise have turned my initial concerns about inheriting a team post-merger into immense gratitude.
At the Prep School, we provide a mid-morning snack, lunch for 300 pupils and after-school provisions for 60 children. Co-ordinating between two sites is no easy task, but our team ensures a smooth operation that leaves no child hungry
Fresh, nutritious and approved by a nutritionist
Our menus are carefully designed to be both healthy and appealing, with input from our nutritionist to ensure they provide the right balance of nutrients. We focus on minimising ultra-processed foods and cooking from scratch, using fresh, locally sourced ingredients wherever possible.
Feedback: the heart of our evolution
Every suggestion, whether it’s a call for more katsu chicken or fewer green vegetables, helps us improve. Termly food committee meetings, led by student representatives, often result in exciting changes—though opinions can be contradictory:
- “More risotto!” vs “No risotto!”
- “Less fried food!” vs “More chips!”
Beyond lunch: events, hospitality and more
At Headington Rye, our catering team’s creativity extends far beyond the daily dining experience. From casual gatherings to grand celebrations, we ensure every event is memorable.
Recent highlights
- Parents’ Lunch: Parents experienced a typical school meal and the response was overwhelmingly positive. Unsurprisingly, the sticky toffee pudding stole the show!
- Foundation Day: A vibrant menu showcasing global cuisine was the highlight of the day. The weeks of planning paid off with glowing feedback from students, staff, and parents alike.
- U6 Leavers’ Ball: From the elegant starters to the indulgent desserts, our team delivered a stunning menu worthy of this milestone event.
Special occasions
- Alumni events: We provide bespoke catering for alumni gatherings, blending nostalgia with fresh, creative dishes to celebrate the School’s legacy.
- Boathouse opening: Seasonal, locally sourced ingredients took centrestage at this celebration, demonstrating our commitment to sustainability.
- Casual gatherings: Even casual gatherings like “Beer with the Bursar” get a special touch—though it’s likely the beer and wine that draw the crowd!
Health wins
Plant-based meals are naturally lower in saturated fat and packed with nutrients, making them good for both our health and the environment. (Of course, the dessert counter sometimes balances that out—but who’s counting?)
The Dream Team Behind the Magic
No operation like this works without a phenomenal team. Magda, our linchpin, wears many hats—chef, manager, motivator—and handles every challenge with grace. Her professionalism and positivity inspire us all.
I’ll never forget the day a power outage threatened the boarders’ supper. Jamal and the team sprang into action, relocating to the Prep site and delivering a seamless meal without missing a beat. Moments like these highlight the spirit of Headington Rye.
Gill, our pastry chef, produces over 1,000 desserts daily with remarkable precision. Luis and Dave bring energy and humour to the kitchen, often breaking into impromptu karaoke. The front-of-house team manages the dining hall chaos with patience and care, ensuring every meal is served with a smile.
The future of school dining
At Headington Rye, we’re not just serving meals—we’re fostering community, promoting sustainability, and shaping the way students think about food. Here’s to another year of full plates, happy faces, and fewer complaints about vegetables! We’d love to hear your thoughts and ideas—after all, the best feedback comes from those we serve.
