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Catering Blog

June

To celebrate the Queen's Platinum Jubilee, we invited pupils who attended King's High in 1953 to join us for a special celebration at the weekend. As always, our wonderful Catering team did an incredible job of making it a memorable occasion for everyone.

Over thirty Old Girls, who had been at school in the Coronation year, and their guests, attended. Red white and blue clothing was entirely optional, but totally encouraged. Entering the dining hall, which had been bedecked in patriotic bunting, the party heard 'The Greatest Hits of 1953' on CD to set the mood. Head chef Christophe Charpentier and team had prepared a menu fit for a queen, including Coronation Chicken, smoked salmon and cream cheese sandwiches, scones with jam and cream and the award-winning Jubilee lemon trifle. 

 

 

May

Heather, a key member of our incredible Catering team at King's High, recently celebrated 20 years with us! Heather says that 'the most significant change during the last two decades has been the move from Smith Street to our amazing new site and it's wonderful to see all the students on one campus.'

Heather continues, 'I have thoroughly enjoyed my time at King's High but, without doubt, the team I work with now is one of the best. I have met some wonderful people and forged some great friendships, and I will never forget them, so thank you for letting me be part of a wonderful team and a great school!'

Thank you, Heather! And congratulations on your 20-year anniversary at King's High.

May

Following the wonderful Landor Association lunch this month (details below), our incredible Catering team pulled out all the stops again at our Sports Awards Evening on Friday. Pear and Biscoff Delight, Tropical Sunrise, and Candy Floss Crush, anyone? Or perhaps double chocolate verrine, and blueberry and lemon mille feuille? What a fantastic evening, enjoyed by all.

 

May

What a wonderful Landor Association lunch on Friday (which took place on our 143rd birthday!) by our amazing catering team, ahead of our Founders and Benefactors' Service. On the menu was a selection of delicious open sandwiches, including smoked salmon and cream cheese, and grilled asparagus and Parma ham, and crispy quail egg, followed by meringues, chocolate and raspberry tarts, shortbread, and charred pineapple.

April

In celebration of the UN's Spanish Language Day

‘¡Gracias!’ to our Catering team for a wonderful Spanish lunch!  Pupils and staff enjoyed Paella, Tortilla and a delicious Pastel de Limón y aceite de Oliva (Lemon and Olive Cake).   What a treat...

March

Journée de la Francophonie 

We celebrated this week's Journée de la Francophonie with a delicious French menu at King's, thanks to our wonderful French Chef, M. Charpentier, and his talented team. It definitely put the Enjoy into #AspireAchieveEnjoy today! Just look at these wonderful pâtisserie displays.

March

Breakfast like a King

They say 'Breakfast like a king' and that's exactly what C&W Champions did as we hosted their event at King's High. Our amazing Catering team once again pulled out all the stops to ensure everyone had the very best start to their day!

February

We celebrated Valentine's day with a selection of delicious desserts, made with love by our talented team.

December

The Catering team once again pulled out all the stops at the Brunch for Mrs Renton.

 

 

December

Provenance is important to us at King's and the lettuce on our salad bar was grown from seed by our very own Gardening Club, marking our first home-grown produce for our kitchen. And we had it on good authority that it tasted absolutely delicious!

November 

Our talented Catering team have been busy again creating a wonderful, mouth-watering menu for our Golden Reunion for the classes of 1970 and 1971, created by Head Chef, M. Cristophe Charpentier:

Parsnip and Apple Soup and Sourdough Bread

or 

Citrus Cured Salmon, Pickle Vegetables and Saffron Aioli Mayonnaise

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Cornfed Chicken Breast and Leg Bon Bon, Potato Fondant, Roasted Beetroots, Tender stem and Thyme Jus

or

Bubble and Squeak Risotto, Crispy Egg, Rocket and Parmesan

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 Raspberry and Passion Fruit Mousse and Honeycomb

or

Lemon Meringue Tart and Blueberry Sorbet

 

 

The team also created some fabulous Pudsey biscuits for Children in Need, made to our very own delicious recipe.

 

 

Saturday 10 July

Our students enjoyed a lovely lunchtime treat this week to celebrate the end of the academic year. A US-inspired 'Donut Bar', kindly organised by our Front of House and Hospitality Manager, Kate Mousakitis!

Friday 9 July

Christophe Charpentier has been the Head Chef at King's High since 2016. With over 30 years' experience in professional kitchens around the world, Christophe has experienced everything from private dining in Manor houses to running his own wine bar & restaurant, which was in the Independent’s top 50 best restaurants.   

Instrumental to creating the outstanding food at King's with his incredible team, we asked Cristophe about his inspirations and achievements:

Who or what inspired you to be become a chef? 

My love for food really started at a very early age, eating out with my family in restaurants, it sparked my curiosity as to how food is created and presented.  

What has been your biggest achievement since becoming a chef? 

Being a chef at King's High, has given me enormous pride and I love every minute of it. I particularly like preparing foods for parents when they come to events at the school.

If you had to encourage someone to become a chef, what would you say to them? 

You need to love cooking with a passion. Be prepared for late nights, working every weekend, and of course the high level of stress, but the rewards are amazing. 

What five words best describe you? 

Hard-working, perfectionist, team-worker, dedicated and organised.

We couldn't agree more! And we look forward with gusto to the new academic year.

Friday 25 June

This week we welcomed the return of our wonderful, locally grown strawberries at King's High.

Provenance is important to us at King's and, with a distance of just 8 miles from the farm in Snitterfield where they have been growing strawberries since late 1940s, they really are local.

The Farm work on the ethos of picking, packing and delivering within just a few hours, making sure we have the best quality, freshest strawberries around!

We even ordered ours in the sunshine which made them taste even better!

Friday 11 June

On Wednesday 9 June, King's High hosted the eagerly anticipated Upper Sixth Leavers' Concert.

The students were able to select the menu themselves, and opted for a classic dish of Lasagne served with Garlic Bread, Coleslaw & Salad. For dessert, Chocolate Cracknell was the winner, made to our pastry chef, Louise Bragg's special recipe!

The event planning and set up was generously supported by KHAPS and their involvement really gave the event its finishing touches, including an amazing balloon display for the students!

Special thanks must also go to Mrs Hunt, Mrs Foster, Mrs Kelly and Mrs Owen for their wonderful support that evening, turning around the room and setting it up so beautifully.

Friday 4 June 

On Friday 21 May, King’s High School hosted a formal event for students in Upper Sixth for their Sports Awards’ celebration. The catering team was very excited to be doing something extra special again! 

The team, lead by Head Chef, Christophe Charpentier, produced an amazing two course meal, consisting of:  

Roast Breast of Corn Fed Chicken, Asparagus, Dauphinoise Potatoes, Crispy Skin, Thyme and Lemon Sauce  

or  

Bubble and Squeak Risotto, Confit Tomato, Rocket and Crispy Egg  

followed by  

Triple Chocolate Verrine  

or  

Blueberry Mille Feuille  

The service was executed by Front of House & Hospitality Manager, Kate Mouzakitis, and her service team.     

Head Master, Dr Burley said: “The quality of the catering was truly outstanding - first class food and amazing mocktails.  The work of you and your team made for a superb event and we are very lucky to have such a skilled, talented and brilliant team.  Thank you again for all you do; it is greatly appreciated.”