sub menu

Food at Thornton is served in our spacious dining room and is provided by Harrison, a professional catering contractor.  

Sixth Form students have the option to eat their lunch in the Friends Café.

Feedback is gathered during the term from the pupils and this is used to develop the menus and services over the course of the year. 



Menus run in three week cycles and are adjusted to reflect the popularity of the dishes and seasonal changes. These menus are displayed below. 

Breakfast menus range from a continental to a cooked breakfast. For lunch, we have a wide choice of hot or cold dishes, homemade soup and a selection of salads. A variety of fresh bread is baked daily. Puddings, fresh fruit and a selection of yoghurts are also provided. Evening meals are displayed on the menu cycle and complement the lunch-time provision.

The lunch menus for the Michaelmas Term 2018 can be accessed from the link below:

Michaelmas TERM lunch menu WEEK 1

Michaelmas TERM lunch menu WEEK 2

Michaelmas TERM lunch menu WEEK 3

The boarding students' menus for the Michaelmas Term 2018 can be accessed from the link below:

Michaelmas TERM boarding menu WEEK 1

Michaelmas TERM boarding menu WEEK 2

Michaelmas TERM boarding menu WEEK 3

Healthy Approach

Harrison and Thornton College actively promote and encourage healthier, nutritionally balanced meals to support a healthy lifestyle but also recognise the importance of meal times as a social occasion for the girls.

A healthy, balanced diet plays an increasingly important role in the wellbeing of young people and, as all pupils have very busy days at school, it is vital that they are able to look forward to tasty meals in a relaxing, friendly environment. 

Harrison will always endeavour to provide meals suitable for those with special dietary requirements and to have popular traditional meals and a wide range of ethnic dishes available. 

In recent years, diets and lifestyles have changed significantly and we have adopted a healthier approach to cooking methods, including:

  • Baking dishes, rather than frying
  • Batch cooking so that the maximum nutritional value is retained
  • Grilling food on racks
  • Adding extra vegetables to dishes, such as lasagne
  • Adding pulses to some vegetarian dishes to improve the protein content
  • Leaving 80 per cent of our salads undressed
  • Encouraging the use of herbs and natural flavourings in place of salt

We work with our suppliers to ensure that the ingredients used are reduced in salt, sugar and fat.  Recent examples of this are:

  • Reduced salt and sugar in baked beans
  • Use of lower fat spreads and mayonnaise
  • Healthier monounsaturated cooking oil replacing standard vegetable oil
  • Tuna in brine has been replaced with tuna in spring water

All pupils are provided with nutritionally balanced meals. Balance is achieved through variety and we ensure that the menus are regularly reviewed. However, at every meal time the following is always available:

  • Fresh vegetables
  • Fresh and varied salad bar
  • Fresh fruit

Food Purchasing

Supplies are purchased from approved suppliers, whose methods of operation have been scrutinised by our Safegard environmental health executives to ensure they meet our strict codes of practice for food safety.

We are committed to purchasing in ways that are ethical and sustainable whilst maintaining the highest standards of health and safety and to buying only from companies that we can rely upon to reinforce this commitment.

We take our environmental responsibilities, including sustainability, into account in all purchasing decisions. In our selection process we actively encourage suppliers who can demonstrate they control and reduce any negative impact on the environment caused by their processes, products and packaging. We insist that our suppliers guarantee minimum prices to growers under Fair Trade rules.

Local sourcing

We are committed to local sourcing.  We demonstrate this approach by:

  • utilising national delivery services with local depots
  • buying materials and products that are British
  • buying consumables that are produced in the UK
  • reduction on delivery miles through the purchase of concentrated products, less impact on the community
  • reduction on local landfill charges providing supplier packing that is recyclable

Purchasing ethically

Our concern to buy ethically is as strong as our dedication to best value.


All of our fresh fish is MSC accredited. 

Red Tractor

All our fresh UK sourced meat is red tractor accredited. Red Tractor covers all aspects of the supply chain from farm to fork. This includes food safety and hygiene, animal welfare, and environmental protection. The logo is not just about farm assurance. Standards must be met at every critical link in the supply chain. The flag in the logo indicates the origin of the food is UK.

Lion Mark Eggs

All our eggs are UK sourced.

Supporting UK farmers

Our preference is to maintain UK sourced products whenever possible. Through our network of suppliers we support a range of initiatives including the farm assured programme.

Supplier monitoring and support

We recognise that many smaller suppliers put themselves at risk by relying too heavily on larger companies. Our procurement team will actively monitor our spending with suppliers as a percentage of their turnover, and actively work with them to reduce their exposure to risk if required.

Animal welfare

More than 90 per cent of the meat used in our menus will come from UK sources. The Red Tractor mark will ensure that the products supplied have minimum standards for animal welfare, sustainability and environmental best practice.

Genetically modified food

Our policy is against using genetically modified food. Our suppliers must conform to procedures intended to eliminate GM ingredients in meals we provide.