Healthy Eating

All pupils and staff eat their lunch in Glenalmond's magnificent wood panelled school dining hall.

Most of the pupils also enjoy their breakfast and supper in the dining hall apart from members of Reid's House who take their breakfast in their own dining hall under the watchful eye of the duty House staff.

At Glenalmond we place great emphasis on table manners, social etiquette and the importance of eating a healthy and varied diet. Many staff will sit alongside pupils to eat and chat through their day as well as to keep an eye on their eating habits.

The school has held the Healthyliving Award Plus for the past four years and has recently gained the Healthy Eating Plus Award. To achieve this prestigious award Glenalmond has to demonstrate that a wide range of healthy food options is available across the entire menu (at least 70% of all choices must be able to meet the specific healthyliving criteria). In addition our school kitchen team has to demonstrate that it uses healthy cooking practices such as: reducing the salt and sugar content in meals; steaming, grilling and poaching food in preference to deep fat or shallow frying; and using unsaturated fats in preference to saturated fats. There is more information about the award in the box below.

The school's catering is contracted out to a company called Chartwells.

The Chartwells catering manager is Tony Abbott. Tony has been our catering manager for the past 20years. He heads a dedicated catering team of 25 staff which includes six qualified chefs, led by Ron Tasker, who has been our Head Chef for 14years. Our dining hall manager is Mr Freitas, who has been with us for 20 years.

We operate a three weekly menu cycle, which is reviewed termly. Our school menus are published every week on this website. 

If a child has a specific dietary requirement please contact the school's medical team who work closely with the catering team, together with parents and pupils to ensure that all dietary requirements are met.

Breakfast is at 7.30 am (9.00 am Sundays) and comprises of a selection of six hot cooked items plus porridge and a choice of four different breakfast cereals. We also offer fresh fruits and yoghurt, toast and rolls, preserves, fruit juices and tea, coffee and hot chocolate.

Lunch is at 12.35 pm (12 noon on Saturdays and Sundays) and comprises two hot main meal choices (one of which is a vegetarian option) with vegetables and potatoes. In addition we offer a self-service pasta and jacket potato bar, a salad bar and home-made soup together with a large selection of home-made sandwiches. Lunch always features a traditional home-made hot pudding with custard as well as a wide selection of whole and cut fruits and yoghurt.

Supper is at 5.45 pm (6.30 pm on Saturday) and comprises two hot main meal choices, one of which is always a vegetarian option, plus baked potato, vegetables, fresh fruits and a wide choice of cold desserts as well as tea, coffee and hot chocolate.

In addition to three regular meals served in the Dining Hall, the House staff are allowed to select additional supplies such as bread, butter, milk and jam for the pupils to consume in their own House "Brew Rooms".
The junior pupils may take a morning snack in the dining hall which is usually fresh fruit, cookies, or morning pastry, together with milk or water.

The Healthyliving Award is supported by the Scottish Government and NHS Health Scotland and is a key driver for a healthier Scotland by helping people to make small changes to their diet.  It forms an integral part of the route map to prevent overweight and obesity, and is part of a drive to reduced inequalities.

To qualify for the Healthyliving Award, caterers need to meet a set of key criteria, which includes a commitment to providing and supporting healthier eating.  This includes reducing levels of fat, salt and sugar, making fruit and vegetables more easily available, ensuring 50% of the menu is healthier and adopting promotion and marketing that encourages healthier eating.

The Healthyliving Award Plus is the higher level of award.  Businesses must hold a standard level for two years prior to achieving this. To qualify for the Healthyliving Plus, caterers must increase provision and promotion of healthyliving choices, ensure 70% of the menu is healthier with at least 50% in each section of the menu.

The award is delivered by a team with expertise and experience in the food and catering industry.