All catering at Shiplake College is provided by bespoke and unique catering company Thomas Franks. The Thomas Franks team specialise in catering for independent schools, including all special events and fine dining services. They have a passion for food, professionally presented through excellent service by using fresh, locally sourced ingredients.

The experienced catering team at Shiplake deliver delicious meals at lunch and dinner for all pupils. There are plenty of options for meat lovers and vegetarians alike, including a diverse range of pasta sauces and healthier options including jacket potatoes, freshly made baguettes and the Shiplake salad bar. Friday is fish and chips day, accompanied by mushy peas and curry sauce at the request of the Headmaster. Boarders are also provided with a range of breakfast options.

"Our new menus reflect the high energy of the school week with a fresh, innovative & nutritionally balanced offer seven days a week.
The pupils have a choice of hot and cold breakfast items, smoothies, porridge and a daily ‘healthy start’ special, so there is something to get everyone geared up for a busy day of learning. Healthy break options and fruit in houses help to keep our students fuelled up until lunch for which we offer a huge choice of fresh, fun and filling options.

We offer soups with fresh bread, sandwiches, a choice of two hot mains, the theatre bar, vegetables, jacket potatoes, sliced fruit, yoghurts, desserts and our all new Raw Bar salad bar concept with undressed salads, fresh dressings and healthy proteins. We make lunchtime a relaxing & enjoyable part of the day with our monthly seasonal pop ups, our special theme days and our lively theatre bar. We cater for our boarders during the evenings and weekends with the same energy and attention to detail as we do during the week. We have our ‘Saturday Fakeaway’ a homemade take on their favourite weekend comfort foods, ‘Sunday Brunch’ and family style dining on a Sunday evening to make the pupils feel at home during their weekends spent at Shiplake College.

With a focus and great knowledge of nutrition, we cater for all special diets including gluten and dairy free and vegan options. We are exploring using a wider variety of fruits, vegetables and vegan/vegetarian proteins to keep up with current trends and are using more wholegrains and less refined sugars across our menus to support our fantastic sports teams and give them the long lasting energy they need." Deputy Head of Catering and Events, Mrs Candi Tegg. 

Meet the Team

Lewis Oram- Head Chef (with a bias for Hospitality)- Lewis has worked his life in quality restaurants and hotels before moving to independent education catering in 2013. He has a great eye for detail, is really organised and has a great flair for events. Day to day, he and Adam work closely on daily catering and play to their individual strengths.

Adam Terry- Head Chef (with a bias for volume catering)- Adam has been working in independent school catering for many years, and is highly innovative when it comes to cooking for high numbers.  Adam is instrumental in ensuring that our team works without boundaries and is inspiring in his approach to collaboration and food innovation.

Ross Denslow - Hospitality Supervisor.  Ross is responsible for much of the day to day event operation plus is involved in service.  Ross has an amazing, unflappable character and has been with Shiplake around six years and a real asset.

Candi Tegg - Assistant Head of Catering & Events- Candi has worked in contract catering and is a budding nutritionist and is fully involved in keeping us up to date on food trends and healthy eating.

Suzanne Hemchaoui- 20 years in hotels and restaurants before moving to independent education catering 9 years ago. Suzanne adores delighting with food innovation and plenty of positivity plus delivering high end events, specifically large events and weddings.

One of the most important questions is "Can we go for seconds?" The answer is yes always at lunchtime and after 6.05pm for supper.