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.
Our approach to catering is also bespoke, we cater for a diverse range of food options; from vegetarian, vegan, gluten-free and lactose-free to name but a few. There is always a large variety to choose from; multiple choices daily and a menu that changes weekly over a three week period. In addition to the main food options, pupils may also choose from our amazing salad bar, which has been said to rival some of the best spas and health clubs! Here you will fine a wide choice of cold meats, daily salad specials, homemade soup, jacket potatoes, yoghurt, fruit salad and fresh fruit.
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.
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.
We are really proud of the food served at our school. If you are at school during the lunchtime period, please do feel free to come and join us to sample our delicious menu. Lunch is available to all children, staff, governors, parents, visitors and contractors.
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