Food for thought

This feature originally appeared in the Spring 2026 issue of In Trinity, which focused on our key value of ‘Responsibility’. 

Lunchtime at Trinity is about far more than simply serving food. Behind the scenes, a dedicated catering team works every day to provide meals that are fresh, nutritious and thoughtfully prepared for the whole school community. 

Leading the operation is General Catering Manager Ana Santos, who oversees everything from kitchen production and hospitality events to staffing and sustainability. Since taking on the Trinity contract, Ana and her team have placed a strong focus on nutrition and healthy eating. 

“Most of our food is produced in house,” she explains. “Our main meals, salads and protein dishes are prepared fresh each day using fresh ingredients.” 

Wherever possible, those ingredients come from British suppliers. All the meat used in the kitchen is Red Tractor certified and much of the produce is British too. Seasonal vegetables are highlighted each month across the menu, appearing in soups, salads and side dishes as they come into season. 

Alongside the daily offer, the team introduces regular themed pop ups and festival menus, bringing a sense of variety to the dining hall, and tying into bigger school moments like Culture and Diversity Week. From Middle Eastern dishes to Spanish day and seasonal celebrations, these moments encourage students to try something new. 

Student voice plays an important role in shaping what appears on the menu and is a topic of passionate interest to the students! The catering team meets regularly with school councils from different year groups to gather feedback. 

“We ask students what worked, what didn’t and what they would like to see again,” Ana says. “They really do influence their menus and it’s what kept Chicken Katsu on the rotation for so long!” 

Healthy choices are also supported through education. Ana organises visits from nutritionists to run sessions with different year groups, helping students understand the relationship between food, energy and wellbeing. In one session focused on sports nutrition, Sixth Form students were really into understanding what fuels athletic performance and they even created their own energy bars. 

Inclusivity is central to the team’s approach. Every service includes vegan and allergen free options, ensuring that all students can find something suitable. This takes meticulous work behind the scenes but is an essential part of creating a welcoming dining experience. 

Sustainability is another growing focus. Plastic has been reduced significantly, many drinks have moved to recyclable cans, and the kitchen works hard to minimise food waste. Vegetables that remain after service may become soups or sauces, while peelings can be turned into toppings or crisps. The menus now also display carbon footprint information, helping students make more informed choices. 

Beyond the daily lunchtime service, the catering team also plays a key role in the life of the school through hospitality events. From large community dinners and alumni gatherings to Open Day refreshments, the team prepares everything from three course meals to elaborate buffets, showcasing their creativity on a different scale. 

The team is also involved in co-curricular provision, with initiatives like the popular cooking club bringing students even closer to the kitchen. Working alongside Trinity’s chefs, students learn to prepare dishes from scratch, from dumplings and pasta sauces to homemade breads. 

“It’s wonderful to see how interested they are,” Ana says. “Afterwards, you often see them coming back to the counter and trying something new because they made it themselves or they’ve built a rapport with the team and are more open.” 

Many members of the catering team have been part of Trinity for years, and that sense of belonging shows in the way they approach their work. Over time they come to recognise familiar faces in the queue, watching students grow from their first days at school through to Sixth Form. 

Looking ahead, the team is also preparing for Trinity’s move to co-education. While the foundations of the catering offer are already strong, the arrival of girls will bring new opportunities to listen, learn and adapt menus in response to a wider range of tastes and preferences.  

For Ana and her colleagues, the goal is simple: to create food that supports students through their busy days and helps them feel part of the Trinity community. After all, when hundreds of students gather each day in the dining hall, every meal is another opportunity to show care, pride and responsibility in the work they do.