With over 17 nationalities in our pupil body, the school’s catering team have chosen 12 of these to cook over the same number of days leading up to the end of term.
The dozen days of feasting included Slovakian ‘Stedry den’ of battered carp and openkance (dough with poppy seeds and honey), Chinese sweet and sour pork and a Dutch Sinterklaas meal of gourmetten (mixed meat and fish grill) and poffertjes (baby pancake puffs).
Brazilian codfish balls and Russian Christmas cookies were among other international delights, and a traditional English Christmas finale rounded it all off.
General services manager Renee Hauret says: “Our chefs have really enjoyed putting these menus together – it has proved quite an educational talking point in the kitchen! Surprisingly, the ingredients have not proven too much of a challenge – we have managed to source them all locally.”
