Boys at The Grange have their own school vegetable garden, herb garden, flower garden and wild-life garden – all tended by the boys in lunchtimes and after school.                                                          

Thanks to the fantastic weather this year they are already harvesting some of the produce that has arrived early.  Produce has been cooked and served in the dining hall at lunchtimes and at separate special tasting sessions.  In the last few days rhubarb has been picked and served the following day in rhubarb crumble. Also served fresh from the garden have been cabbage, potatoes, broad beans and beetroot. One boy said that he wouldn’t eat broad beans at home but the ones he grew himself tasted better! Fresh herbs from the garden are used daily.

The kitchen staff, led by cooks Denise Clarke and Marilyn Jennings, are passionate about producing good, locally sourced, fresh food which is home cooked daily on the premises. The boys develop gardening skills, a willingness to try new things and a love of eating good quality, healthy food. They also learn much in the process about the preparation and cooking of fresh food – all important life skills.