The phrase ‘school dinners’ may not conjure up an image of haute cuisine, but The London School of English is defying stereotypes with a daily, chef-prepared menu that even includes a cheeseboard.
“There are less tangible benefits that come from this that you can’t just hang a commercial figure onto”
Students and staff across the prestigious language school’s two campuses enjoy a three-course lunch every day which, as of this year, comes included in their course fees.
Six kitchen staff prepare each meal from scratch, using locally sourced and seasonal produce. Head chef Lukasz Wojnarowicz told The PIE News that staff take pride in repeating the menu no more than once every two months, and often hand out recipes on request.
The school invited The PIE News to sample the lunchtime menu at its Holland Park campus, and did not disappoint. Vegetable soup and an impressive spread of three salads accompanied a main of lamb kofta, served with pita bread, green beans and humus. A mouthwatering, custard-topped rhubarb and apple crumble followed, along with a selection of fruits, cheese and espresso.
Culinary delights: lamb kofta with salad and green beans
The busy cafeteria accommodates around 80, providing a relaxed environment where students can practise their English.
“Many people here are very interested in networking, improving their social English, meeting new people – it means that when they go into the afternoon sessions, they’re still fired up,” Hauke Tallon, Managing Director, told The PIE News.
“If you’re going to come at it from a purely commercial point of view, people might ask: why are you doing this? But there are less tangible benefits that come from this that you can’t just hang a commercial figure onto,” he added.
Over the last 25 years, “huge sums of money” have been invested in the kitchens, which both carry the Food Standards Agency’s maximum five-star hygiene rating. Tallon explained that these overheads would make it unfeasible for other institutions to introduce a similar system, making it a unique selling point.
The school faces a marketing challenge as prospective students tend to do a ‘straight comparison’ of course fees when considering where to study, Martin McDonald, Marketing Manager explained. However, he said that thanks to positive feedback from students and agents, the school is confident that it adds to its high quality reputation.
The next step is to make the cafeteria “feel more like a restaurant”, with new tables, curtains, and a screen displaying the day’s menu.
Tallon estimates that over 90% of students eat on campus. The Westfield campus has seen a particular increase, from around 40% before the fee change.
Staff and students can also mingle at a free networking reception with drinks and refreshments hosted every week by the school.
