As all the pupils at Kent College know, Head Chef Neil Wiggins is passionate about every aspect of food, where it comes from, how it’s cooked, and the wider implications of large-scale catering such as food waste and recycling. Every day Neil and his team of 15 chefs and 14 front-of-house staff are responsible for 1,000 meals at the Senior school and 200 meals at Kent College Junior School. All the food prepared at Kent College is cooked on the premises, and Neil uses local and trusted suppliers for his meat, fish, fruit and vegetables. Not only does this policy help to support local businesses, it also guarantees freshness and quality, and helps to reduce the school’s overall carbon footprint. In addition, Neil is also able to source pork, lamb and mutton from the school’s own farm – last year she made 6,000 sausages from pork reared on the Kent College farm.
Neil caters for special diets such as gluten-free, or lactose-intolerant and works closely with the staff in the school’s medical centre to ensure that pupils with specific needs are well looked after. The kitchens also provide a wide range of snacks enjoyed by the pupils at break time, either in the main dining hall or in the school’s cafe, 1885.