Towards the end of term, the catering team served up a wonderful array of Moroccan dishes to tempt everyone’s palates. 

Head chef Richard and his team prepared and cooked from scratch such delights as casablanca couscous which was a tasty, tender beef stew with spices and chickpeas, a lightly spiced beef kefta with minted yoghurt, red pepper and halloumi kalinte and a wonderful baghrir (Moroccan pancake) with crème fraiche and mushrooms. On the side there was brown rice, couscous, lemon courgettes, charred aubergines with peppers and lentils and root vegetables and prune tagine.

With so much to choose from and taste there was not much room left for dessert, but most people managed to leave a little space for a traditional dessert with a Moroccan twist – ras el hanout carrot cake with lemon frosting. The pupils eating in the buttery gave us ten out of ten for the delicious lunch and by the looks of the empty plates in the refectory everyone there enjoyed there lunch too.

From everyone in the catering department – Happy Easter!

Mrs Street (Catering Manager)