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Catering Blog


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!


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


Citrus Cured Salmon, Pickle Vegetables and Saffron Aioli Mayonnaise


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


Bubble and Squeak Risotto, Crispy Egg, Rocket and Parmesan


 Raspberry and Passion Fruit Mousse and Honeycomb


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  


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

followed by  

Triple Chocolate Verrine  


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.”