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.

The catering manager is always experimenting with new ideas and rotates menus frequently to ensure there are always new dishes for pupils to try. The standard of food and service is taken to an even higher level for special events throughout the Shiplake calendar, where guests are treated to culinary delights including roast duck and fillet of beef. Sushi is a popular Thursday addition, as are seafood platters. Over the last four seasons, the menu has also been expanded to include breakfast specials and a choice of three desserts, and three fresh fruit choices.

Pupils always give glowing feedback about the food on offer at Shiplake, including those from visiting schools who often cite the ‘match teas’ as the highlight of sporting fixtures played at the College!

Our food offering is led by our executive Head Chef, Mauricio Manglicmot. With craft experience under the tutorage of Gordon Ramsey, Mauricio brings a wealth of Michelin knowledge to Shiplake. Mauricio leads a team of multi-cultural chefs, who come from Romania, Jamaica. Nepal. Italy and the Philippines. Collectively, they have a fantastic range of knowledge and experience. To make the most of these skills, we feature themed menus every month, such as 'Heston Blumenthal Day' and 'Thai Day'. These events are designed to keep our food offer fresh and interesting.

Our nutritionist, Julia Hayes, is working with the rowers on developing a new packed lunch offer to ensure that they deliver speedy hydration and all of the energy and nutrition they need to deliver sporting success.

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.