18 Mar Ballard General 4
New Vegan Menu
Healthy Eating@Ballard
Huw Montague-Rendall

Food & Menus

Ballard is a healthy eating School and we have won a number of accolades for our nutritious approach, not just for lunches but for our daily snacks and match teas too. After the success of ‘Veganuary’, we have just launched a new vegan menu offering delicious vegan choices every day. Whether it’s sweet potato curry, butternut squash and sun-dried tomato bake, vegan cottage pie or enchiladas finished off with a selection of delicious desserts including vegan crumbles and brownies topped with vegan ice cream, there is something to suit everyone’s tastes.

“It must be good because that is what I hear most about.  There is an emphasis on healthy eating.”


We are a busy and vibrant School and this means lots of energy is required to get through the School day. Our aim is to provide a wide range of nutritious, healthy but also appealing food for our growing pupils.

Our head chef, Richard Whiting, and his staff take great pride in their food; serving the tastiest dishes with the lowest content of sugar, salt and fat and we also take care to serve the right amount of food to each pupil.

Our School menus also offer vegetarian, vegan and gluten-free options.

The School currently holds a 5-star hygiene rating as well as having won national and local awards.

Read the full report on the Food Standards Agency website.

“I love the food.”

Year 3 child

Our menus rotate on a three-weekly basis to ensure a good variety of dishes.

We also have our popular daily salad bar with an extensive collection of salads, vegetables, cold fish and meat and jacket potatoes along with the famous Ballard fresh fruit salad, yoghurt and bread and cheese selection. A fresh ‘soup of the day’ is also available.

There is a special menu for our younger children, where the food is served to them on their table.

“It’s fantastic.  He is so excited about going to school on some days because of the meals.”


A typical day’s menu:

Roast Fillet of Haddock or Roast Chicken served with Butternut Squash, Red Onion and new potatoes.
Vegetarian: Butternut Squash and Feta Bake
Dessert: Lemon Meringue Pie or Fruit Yoghurt

Early Years and Pre-Prep: Fish Fingers, baked beans and mashed potatoes, followed by Fruit Yoghurt