ORATION QUARTER

Charter to Nutrition

ISSUE NO 1 | LONG QUARTER 2023

FOR THE LOVE OF Pastry FOOD! at its best, New Concept 'Frushi' tasting

by Charterhouse pastry chef Lisa

STAFF WELLBEING

Introducing REDI

Let us know how we can help

NUTRITIONAL SUPPORT WITH JESS

SPECIAL RECOGNITION Charterhouse on top of the rest

13

CONTENTS

Celebrating our individual team members and their accomplishments

14 03

ONE QUARTER AT A TIME LEARNING ABOUT NUTRITION The benefits of a healthy and balanced diet

05

SUGAR AWARENESS The main culprits for high added sugar

06

THE TEAM Charterhouse Organisation Chart

16

AWARDS Charterhouse wins Special Recognision Award

By our Director of Catering, Quinten Basson

04

OUR STARS

17

WELL-BEING & STAFF BENEFITS

19

POWER PLATE CONCEPT

20

THE GUT MICROBIOME

22

VITAMIN D

23

HOSPITALITY UPDATE

YOU SAID WE DID Pupil feedback

07

WORKING TOGETHER "To Display or not to Display"

09

NUTRTIONAL SUPPORT SERVICES Information sessions index

10 11

HSE UPDATE CATERING TEAM Updates

12

REMEMBERING Lin Cheung 17th October 1947 to 29th December 2022

Recognising great work and an update on the hospitality brochure

25

OQ EVENTS Capturing the events calendar

26

LQ EVENTS

"ONE QUARTER AT A TIME"

QUINTEN BASSON

DIRECTOR OF CATERING

What a Quarter it has been!

There has been so much to celebrate during this period and to contend with: the rising costs of goods is only the tip of the iceberg. Challenges have not stopped and we see daily changes in the way we have to operate. From staffing, to menu design, each with its own difficulties and pressures. To achieve results has made us look at the business from a fresh perspective. The way of ordering has significantly changed and we are challenging suppliers surrounding pricing and sustainability. In this we are still focused on delivering exceptional quality and more so food that our students will enjoy.

“THE SECRET OF CHANGE IS TO FOCUS ALL OF YOUR ENERGY, NOT ON FIGHTING THE OLD, BUT ON BUILDING THE NEW”

This has been made easier with the arrival of our Charterhouse Nutritionist, Jess, who has gone above and beyond to visit all houses twice over the last quarter. This enabled us to gain a little more information each time so that we could improve our menus.

We went to our annual People Awards, to celebrate Grant Morris being shortlisted for the Culinary Excellence Award. Although not walking away with the main prize it is still exciting to have him nominated in such a tough category.

With this said, Jess is not just getting information but has connected to the sports department and supports them in student food presentations, which can be seen in some pictures further on in this edition.

The big surprise of the evening was that Charterhouse was nominated for a Special Recognition Award. This award has truly shown that the hard work from the team throughout the year has paid off. The team should be very proud of this achievement, especially with the challenges we face as a caterer.

One key area we focused on was Sugar Awareness Week and this was not only a student engagement piece but also the focus around your daily sugar intake. Even I was shocked by the amount of sugar in some items you would not have given a second thought to! Jess and the team will be focusing on sustainable diets in the new year and are already looking forward into how we can reduce our carbon footprint. We are excited to put on a sustainability workshop in Long Quarter.

This quarter has been by far the best, going through it without fault has proven if we keep our fingers on the pulse, we above our daily struggles and come stronger together.

and that rise out

It has been the time of change and the secret of change is to focus all of your energy not on fighting the old but on building the new. A special thank you to all the senior teams for supporting the vision, but more so for the rest of the catering team constantly delivering on our students expectations. Happy New Year!

BY

JESS GREAVES NUTRITIONIST Having a balanced energising breakfast, with plenty of hydration, is key to starting your day in a positive way. Scientists have found that having breakfast can impact how we will behave for the rest of that day, our ability to focus, and making it easier for us to make it through the workday without multiple energy crashes. Food should make you feel energised, not lethargic.

Using the governments template for a healthy balanced plate (The Eatwell Guide) research is conducted every year to report on trends in people’s dietary intake. This survey (the National Diet and Nutrition Survey) shows that we are consuming too much saturated fat, salt and sugar than is recommended, and not enough fibre, oily fish and vegetables.

Being one of the three main meals consumed per day, breakfast is not only essential for boosting energy levels, it also plays a role in providing essential vitamins and minerals such as iron, B vitamins and calcium when you choose the right options:

Saturated fat is high in pastry items, butter, cheese, processed meats and snack foods. A lot of these foods also contain high salt quantities. Sugar is high in breakfast cereals, confectionary, fruit juices and sugary/fizzy drinks. Fibre is found in whole fruit and vegetables and wholegrain carbohydrates. Oily fish varieties are salmon, trout, mackerel, anchovies, sardines and herrings.

Calcium is contained in dairy or fortified dairy alternative milk, yogurt and dark green vegetables. Iron is contained in fortified breakfast cereals, beans, dried fruits and red meat. B vitamins are contained in vegetables and starchy carbohydrates and these facilitate producing energy in the body! Research repeatedly shows that inadequate nourishment can directly link to an increased number of days off, sickness, low mood and higher chances of injury in sports. Research also shows that diet improvements have provided people with: Improved mental health Improved sense of well-being Physical changes such as achieving a healthy weight Brighter complexion Improved long term health by maintaining bones, heart and the brain.

PAGE 4 • NUTRITION

LEARNING ABOUT NUTRITION

Awareness Week National Sugar Awareness week fell 14-18th November 2022. Jess used the opportunity to highlight the sugar content in relevant items such as breakfast items, soft drinks and confectionary.

Having a diet high in free sugars (that’s sugar that is added or not naturally occurring) can be harmful to health and is associated with dental decay. It is recommended for this age group (11-18yr olds) to consume no more than 30g of free sugars per day. Current nutrient intake data shows that on average this age group are eating ~55g of free sugars per day – almost double the maximum limit! The main items contributing to this are: -cereals and cereal products (31%) -sugar, preserves and confectionary (19%) -soft-drink beverages (29%) This shows we should be focusing on: -making better breakfast choices e.g eggs and wholemeal toast, plain yogurt with seeds and fruits or wholegrain cereal such as weetabix or porridge - filling up at mealtimes to reduce reaching for convenience foods and snacks later -choosing low-sugar drinks every time, such as water, milk, no/low sugar squash and carbonated drinks.

PAGE 5 • SUGAR AWARENESS

Sugar

PAGE 6 • STUDENT FEEDBACK

YOU SAID WE DID

Together

Sports Elective Nutrition

In November the first year Specialists got involved in a Sports nutrition education series which involved practical cooking sessions accompanied by our Nutritionist Jess, and our Sous Chef Alistair.

The series involved 3 weekly sessions: Week 1: Sports Nutrition 101 and high-energy snack ideas

Week 2: Competition Day Nutrition and Burrito making!

Week 3: Sports Supplements information where pupils made food-first protein shakes

PAGE 7 • WORKING TOGETHER

WORKING

Charterhouse Athlete Programme:

Both the removes and the fifths had Sports Nutrition sessions last term, learning about the importance of Nutrition to aid performance and in increasing the speed of recovery for athletes. The removes made a great snack to energise prematch, and the fifths cooked a great postmatch meal.

Together

PAGE 8 • WORKING TOGETHER

WORKING

NUTRITIONAL

Support Service HOUSE COOKING

SNACK RECIPE WORKSHOPS:

YOGHURT BAR

DIY POT NOODLES

PERSONALISE YOUR SMOOTHIE

SESSION

OUTLINE

SPORTS NUTRITION 101

Overview of Macronutrients, Quantities and timings

How to fuel and recover optimally + analyse your food diary

COMPETITION DAY NUTRITION TRAINING AND NUTRITION

RECOVERY

Sports

Including cooking practical - making up sports meals in personal portion

DAY sizes

SUPPLEMENT AWARENESS

Anti-doping, supplements to pay attention to, including making sports supplements in food form

PSHE

SESSION

OUTLINE

BALANCED HEALTHY MEALS

Nutrition 101: Overview of components needed for health

GUT HEALTH

Diversity breads diversity in gut microbes. Plenty of plant foods and avoiding gut symptoms

KEY NUTRIENTS

A deeper look into Vitamin D, Calcium, age-relevant Vitamins and Minerals

EXAM TIME NUTRITION

SESSION

How to support academic performance through food

OUTLINE

Wellbeing

BALANCED HEALTHY MEALS

Nutrition 101: Overview of components needed for health

MENTAL HEALTH AND WELLBEING

Key nutrients to support mental health and brain function

MENTALITY AROUND FOODS: MYTH BUSTING

Quashing faddy diets

HOLISTIC HEALTH

Mindfulness, Exercise, Nutrition and the pillars of a healthy balanced lifestyle

NAVITAS AUDIT Our annual safety audit took place during November and we achieved an overall rating of 98.43%. This result means we were just shy of achieving and receiving the certificate of excellence, but sure we will meet all the required criteria's on the next visit. Still very good results overall and well done to the team for the hard work.

PAGE 10 • HSE AND AUDITS

HSE UPDATE

CATERING Team Update Congratulations SUSO LAGO-CAAMANO

Dedication is sometimes just a word that is used too often to easily describe what a person means to a business. So, to think what Suso’s length of service should be described as is more than a single word as his presence at Charterhouse has been more than just work. He prides himself on creating an environment whereby our students can feel like they are at a home away from home. Suso Started in the housekeeping department and journeyed his way to being part of the catering management team, this is only part of how he is viewed in the school. It is an absolute pleasure having him as part of the team and even in some tough times stayed positive always being able to see the end goal and working hard to achieve the best results. He is much valued and a true asset to Charterhouse and we hope that this is only the halfway mark of what is yet to come.

While creating a bond with students during the time of in-house dining, supported the change to central dining to be a recognised face in the catering team. He not only focuses on students and other aspects of catering but still forms part of the housekeeping department on occasions, showing that Charterhouse is ingrained in his way of working. He always remains positive when change is implemented and takes full pride of what is delivered day in and day out. He supports his junior teams and creates a great working environment with the team and school members alike respecting him throughout. With his service comes great understanding and knowledge of how Charterhouse operates and we all continuously lean on him for advice.

The catering team enjoying a great meal together for the annual support staff lunch.

To all the team, Thank You for what has been an amazing end to Oration Quarter

LIN CHEUNG, 17TH OCTOBER 1947 - 29TH DECEMBER 2022. HE IS MUCH LOVED AND WILL ALWAYS BE REMEMBERED WITH FONDNESS, SMILES AND WITH LOVE. in moved to the UK from Hong Kong in 1967 and started to work at a Family run restaurant in Littlehampton. He then moved to Cranleigh in 1973 and ran the Golden Palace Restaurant with his brother and sister (Jill Lee, who works in Oak). The Restaurant was very popular in the local area and often you had to book 4 weeks in advance for a table on a Friday or Saturday night. They decided to sell the restaurant in 2003. Lin began working at Charterhouse in October 2003, working in Crown, which in the early stages was operating out of the cricket hut just outside of our current Crown venue. Over the years Lin worked in pretty much all of the catering are starting from the Crown, QSC Café, Core feeding and school events and all the way through to summer lettings. Often Lin’s day would start in the QSC Café followed by the Crown and finish the day by working an evening event, always keen to help. Whatever shifts or days you asked of Lin, the answer was always “ Yes boss “ followed by the question “Is that Function Rate“.

Back in the early days we used to provide a bar service twice a week for 2nd Spec in Crown, serving beers and wine. Lin’s years of experience running his own restaurant shone through as he managed serving the pupils with both food and drink.

PAGE 12 • REMBEMBERING

Remembering

ETERNAL REST

Lin also helped out with events, functions, weddings, HM dinners and Brooke Hall. He was professional, pleasant and made all guests feel welcome, with many events here at the Charterhouse the question was always asked “will Lin be working“. Lin was very fond of oranges! Every break he was seen sitting down eating 2 or 3 oranges. One evening after he finished his break, Lin was spotted by our old Exec Chef filling his pockets with oranges to see him through his evening shift in Crown. Lin was given a telling off by the Chef so a plan was hatched! We ordered a crate of oranges once a week and had them delivered directly to Crown to ensure that Lin had his own stock of oranges to snack on. As the saying goes “everyone is a winner” In the early days of operating Crown Tuck Shop, we tried to remember each of the pupils names, which as you can gather is not an easy task. The pupils would come into Crown and ask what is my name to which Lin replied “Charlie“ which the pupils found hilarious the custom stuck. His cheerful, pleasant and funny manner was loved by all here at Charterhouse and he will be deeply missed by all his colleagues that knew and worked with him here. Our condolences to his family and our thoughts are with them during this time of mourning.

Words by: Terry Toth

If you wish to support and donate to the funeral, please use the following address https://lin-cheung.muchloved.com/

of the Crown

The Crown, or as referred to by students as the "crack", is looked after by Debbie, she has been with Charterhouse since October 2019. So, to get to know Debbie a little better we asked her a few questions.

PAGE 13 • MEET THE TEAM

THE JEWEL

DEBBIE WHAT DO YOU LIKE THE MOST ABOUT YOUR ROLE? Dealing with the pupils in the Crown, but also being able to support the rest of the team at lunch service in the CDR

IN YOUR SPARE TIME, WHAT DO YOU GENERALLY ENJOY DOING? I like walks, especially with my dog and I even pick up the pace sometimes and go jogging. I'm a huge fan of jigsaw puzzles and the more difficult the better!!

DO YOU HAVE A CLAIM TO FAME? During my school years I took part in 3 running relay races. The races included running from John O Goats to Lands' End, Ilkeston to Lourdes in France and Ilkeston to Rome.

WHAT ADVICE WOULD YOU GIVE TO YOUR 18 YEAR OLD SELF?

WHAT IS YOUR FAVOURITE MOVIE? The Holiday. The best part is recognising that some filming took place in Godalming.

Make the most of everything and enjoy life to the full!

COMING SOON Luxury Hot Chocolate at the CROWN

WHAT IS THE BEST QUOTE?

One Team, one dream

CHARTERHOUSE WINS SPECIAL RECOGNITION AWARD

PAGE 17 • CHARTERHOUSE TEAM

What a great way to celebrate our achievements and people at the annual Holroyd Howe People Awards. It was an incredible evening at the home of Redbull Racing in Milton Keynes

Dynamic Team This was a Recognition Award earned through all the hard work put in over the past year by the whole catering team. Humbled to have such great people to work together and achieving excellence throughout the year.

Culinary Excellence Award

The evening was set out to celebrate the nomination of Grant Morris - Senior Sous Chef for the Culinary Excellence Award. It was a tough category to be included in but a great recognition to be shortlisted for this award. Well done Grant.

Mental Health & Wellbeing

SPEAK OUT ON

We see adverts in many places, are sent on training courses on how to approach a conversation and look for the signs of someone who might be struggling with something and how we could ask if there is anything to do to help or ease their worry. It can be all consuming to someone and totally irrelevant to another because we all think & feel differently. We must be mindful of this and never belittle or mock someone if in our mind it would be minor or trivial in our world because for them these issues are huge and really having a negative impact on their lives.

We do of course need to talk about good mental health and mental well-being because being in that place is a very positive thing to talk about and for most people is very achievable even when they have had a bad spell of life. There is so much that can be accessed to make this so! Feeling good and happy and positive is empowering and being able to spread that mindset around and share that positive vibe goes a long way for most people. Just think about walking down the street, somebody smiles at you, a total stranger maybe, but it is a dazzling smile and you smile back, that smile can stay with you on your face and in your mind and then be shared with the next person you see too. Just that little bit of sunshine has warmed your world for however long it did.

Action for Happiness www.actionforhappiness.org

Anxiety UK www.anxietyuk.org.uk

Mind www.mind.org.uk

Smile at a friend, colleague, fellow pupil or even a stranger the next time you come across one. Put a little sunshine their way because you never know the change it might make to their day 😊 For any who are struggling right now please see some links below to help or please find somebody you trust and just talk things out.

PAGE 17 • WELLBEING

Mental health and mental well-being have never before been spoken about and at the forefront of most of our minds as it is now. We now look at our own mental health and mental well-being and try and take care of those around us too where we can.

Holroyd Howe & HAPI

EMPLOYEE BENEFITS

The company will be told that the service has been utilised by an employee but not who that person is. So please use it to reach out for some guidance or just somebody who will listen without judgement.

PAGE 18 • EMPLOYEE BENEFITS

For Holroyd Howe employees we have the employee assistance programme which can be accessed from the Hapi app. The employee assistance programme is a totally confidential way of accessing some help when you need it most.

If you have not yet downloaded the Hapi app please do so!! You have a great number of discounts at your fingertips from a huge range of retailers and suppliers, not to mention great day out discount opportunities! Just think this way; you were going to go shopping or to the cinema or spa anyway, check out the app and see if you can’t get a discount on something you were prepared to pay full price for and put that saving however big or small towards something else in your world! In the Hapi app not only do you have access to the employee assistance programme, the discounts, the reward and recognition tab where you can go in and let somebody know that they have done a good job or made your day some other way, they will receive an email and they will be added to the hall of fame that you will see once you are in there, there are employee surveys, you can also access your knowledge centre for training, your payslips and also look at the current vacancies across the business. There is so much information in that one little app and it really is a wealth of tools at your fingertips to help with life not just in work! Go to your preferred app store and download it and start using it today! 😊

Hapi:Home https://www.google.com/url? sa=t&rct=j&q=&esrc=s&source=web&cd=&cad=rja& uact=8&ved=2ahUKEwjg0I3K4Oz7AhWITcAKHaC kDGUQFnoECAwQAQ&url=https%3A%2F%2Fww w.hapi.co.uk%2F&usg=AOvVaw0El2NUxvX5q7Hw 0TL-Y89f

Google Play Store https://www.google.com/url? sa=t&rct=j&q=&esrc=s&source=web&cd=&ved=2ah UKEwjg0I3K4Oz7AhWITcAKHaCkDGUQFnoECAo QAQ&url=https%3A%2F%2Fplay.google.com%2F store%2Fapps%2Fdetails%3Fid%3Dcom.personal group.hapi.os%26hl%3Den_GB%26gl%3DUS&usg =AOvVaw2B2X5zuJWkMza9ddsh08ah

Apple App Store https://www.google.com/url? sa=t&rct=j&q=&esrc=s&source=web&cd=&cad=rja& uact=8&ved=2ahUKEwjg0I3K4Oz7AhWITcAKHaC kDGUQFnoECDIQAQ&url=https%3A%2F%2Fapps. apple.com%2Fgb%2Fapp%2Fhapi%2Fid1377720 085&usg=AOvVaw0iuv55YcwxFjjx0jRViJfx

Power Plate Concept

FUTURE OF FOOD PROJECTS

GO – CARBOHYDRATES TO GIVE THEM ENERGY

We want to ensure that pupil's are getting all of the nutrients they need from their school meals, which can be achieved by building a balanced plate. As a minimum, each meal should contain a carbohydrate food, a protein food and a portion of fruit/ vegetables to ensure it's balanced. We want to make healthy eating simple by focusing on three key areas:​ Go – carbohydrates provide energy Grow - protein foods that support muscle growth and repair Glow - fruits and vegetables containing vitamins and minerals These labels (left) will be placed next to the relevant food options on the counters. Building a healthy balanced plate is as easy as choosing one of each category to build your power plate every single meal time.

GROW – PROTEIN FOODS THAT SUPPORT MUSCLE GROWTH AND REPAIR

These labels will help to: ​ ·Identify food groups​ ·Give pupils a better understanding on how to build a balanced plate ·Support staff in helping pupils form healthy balanced plates​ ·Offer more meal options/combinations/meal creativity Watch out for the launch concept later this term!​

GLOW – FRUITS AND VEGETABLES CONTAINING VITAMINS AND MINERALS

of

this

PAGE 19 • POWER PLATE

At Holroyd Howe, we are committed to providing children and young adults with well-balanced meals that give them the fuel and nutrients they need to learn and grow. With our menus offering such a variety of foods, it’s important that we educate pupils to make healthy food choices and understand the required elements of balanced plates.

The gut microbiome

BY

JESS GREAVES

The New Science of Eating The gut microbiome is an organ of our bodies, which is formed of the collection of microbes living in our gut. Some microbes providing benefit to our health and some not so much. Cultivating a range of microbes in the gut is achieved through eating a diverse diet and including fermented foods and plant foods to create a healthy microbiome. The gut microbiome is proving to be pinnacle to health, demonstrated through the extensive research by Professor Tim Spector and his team. Tim is a professor in genetic epidemiology* and a food writer who has led a large cross-sectional study into the gut microbiome to gain evidence that supports a new way of eating to live our healthiest lives. “A VERY PLEASANT SURPRISE WAS THAT ITEMS I THOUGHT WERE NAUGHTY BUT THAT I ENJOYED IMMENSELY, LIKE STRONG COFFEE, DARK CHOCOLATE, NUTS, HIGH FAT YOGHURT, WINE AND CHEESE, ARE ACTUALLY LIKELY TO BE HEALTHY FOR ME AND MY MICROBES.”

TIM SPECTOR He describes the microbiome as a virtual pharmacy, converting foods we eat into lots of beneficial chemicals for the brain and body. When we give the microbiome the right input (food) we can reduce inflammation and produce biological feedback to keep our internal systems functioning optimally. Tim has launched the Zoe app which is a personalised nutrition model. This was developed following The PREDICT study, where ~1000 people were studied, mainly twins, for their biological response (blood, glucose and microbial) to eating identical meals over a 2 week period. This data was used to make algorithms to predict how people would respond to any foods, and then facilitated the launch of the Zoe app.

As it stands there are now 50,000 ZOE members which means 50,000 biological data responses. This vast following continually improves the accuracy of the data, and for the individual provides personalised nutrition advice. This is individual recommendations for eating habits that will support maintenance of a healthy weight and optimum health. Plant foods are essential for a healthy microbiome. The natural defence chemicals in plants, provide them with the ability to survive in their natural environment. When we eat them as part of our daily diet they provide our microbes with food to produce healthy chemicals for our bodies. Tim’s newest book, Food for life, reads as a glossary of food, detailing all the key main foods and talking about the role they play on our health. It covers the newly revealed world of the complex chemical compounds in the plants we consume and their interactions with our gut microbiome: the interaction between us, the food we eat and the organisms we host (our microbes). Until recent years feeding the microbiome has not been a priority for our daily diets, we focused on calories and/or nutrients individually, which are useful for achieving weight loss or weight related outcomes, however this approach has limited benefit to health.

The American Gut Project, a study of 11,000 people found that the sweet spot for maintaining a healthy microbiome is to eat 30 different plant foods a week, which includes coffee, seeds, nuts, herbs, spices as well as all of the fruits and vegetables we naturally think of. Plant foods provide healthy chemical compounds such as polyphenols that feed our microbiomes and produce feedback chemicals to power the brain and reduce inflammation. These polyphenols are antioxidants, which mop up extra unwanted bits of human metabolism and rebalance our internal systems to maintain overall health. Food high in polyphenols are: ·Seeds ·Nuts ·Bitter tasting foods ·Naturally bright coloured foods ·Berries ·Herbs ·Spices

Foods that feed the microbes are also fermented foods, such as natural yogurt, kefir, kimchi, kombucha and sauerkraut. Take away tips: This week, try to add in 3 new plant foods, and next week focus on diversity e.g. keep changing the varieties of these plant foods that you choose. Add in fermented foods to your diet as a way to feed the healthy gut microbes and increase good bacteria. *Genetic epidemiology is the study of genetic factors and their interaction with the environment in the occurrence of disease in populations

PAGE 21 • THE GUT MICROBIOME

The gut microbiome

Vitamin D

THE BENEFITS OF

JESS GREAVES This essential vitamin is produced in the body via the help of sunlight. The vitamin is synthesised following skin exposure to sunlight. Vitamin D is involved in essential functions in the body. It is important to maintain muscle mass, a strong immune response, the ability to fight off illness, required for healthy blood sugar control and it’s essential for bone health. It is also correlated to depression. Low levels of vitamin D could mean a higher susceptibility to the clinical moderate depression termed seasonal affective disorder (S.A.D).

PAGE 22 • VITAMIN D

BY

Current advice in the UK from the Government is that children over the age of four and all adults should take a 10 microgram supplement of vitamin D each day between October and April. This is because in the UK most people are not living the sorts of lifestyles that enable enough sunlight onto the skin which is exacerbated in the winter as sunlight is limited. Certain groups of people may need to take a vitamin D supplement all year, namely: • Dark-skinned people – the pigment (melanin) in dark skin doesn’t absorb as much UV radiation • People who must always have their skin covered • Those who don’t have diets rich in vitamin D In the teenage years it is particularly key to ensure optimum Vitamin D status is maintained. At this time the laying down of peak bone mass occurs, this dictates the strength of bones throughout your entire life, therefore impacting adult health outcomes. It is hard to get enough vitamin D from the diet alone but it is beneficial to consume vitamin rich foods. The main dietary sources of vitamin D in the UK are animal foods and fortified plant foods. These are oily fish (e.g. salmon, mackerel, herring, sardines), egg yolks, and meat. Vitamin D is added to commonly consumed foods, these are fortified milk, margarine and certain cereals. Supplements are a minefield, the quality of them varies and it can be difficult to navigate the market. You should buy one from a reputable source such as a well-known supermarket or chemist, check the vitamin dose and ingredients list. The government recommended dose is 10 micrograms daily of D3. The ingredients list should contain Vitamin D as the first ingredient and not much else. As well as supplementation, aim to get outside for 30 minutes per day in the daylight hours.

THE QUARTER

BY

ZHIVKO ZHIVKOV HOSPITALITY MANAGER

There are so many events that have taken place over OQ, and they have been by far some of the best we've done. I do not want to leave anything out but some highlights have been:

Fourths Welcome Fun Day where we welcomed all new starter to Charterhouse and celebrating with BBQ's and many more delicious food items.

PAGE 23 • HOSPITALITY

Hospitality

Charterhouse Open Day, again catering for over 1000 parents and students with a walk around the School and experiencing all our services. All went well and we ended with a queue for the smoothies at our Crown Shop. Pizza Evenings, delivering over 30 evenings which had a rough total of 500 pizzas, that's 6000 slices. Brooke Hall Dinners, with a recently refurbished Brooke Hall, we are now back doing our fine dining for all types of events. I`d like to use the opportunity to say massive "Thank You", firstly to Agnes and Quinten for their support and trust in me, and to my Hospitality Team for their hard work. Without their passion, professional skills and knowledge, the results would not have been achieved. Thank you to Bogdan for his brilliant organising of logistics, setup and running of hundreds of functions for the past 6 years. These events do not just run themselves or by a single person. My thanks to Vlad for being such a supportive, flexible and funny colleague. You guys are the best couple ever! Huge thanks to one of our Hospitality front of house team member – Sylwia, for being very supportive and an amazingly hard worker. As she promised, she's never let us down and is always available at short notice. Finally, thank you to everyone for being part of our front of house show and kitchen members, especially Pastry Team. You guys really make the difference! I'm somebody who is "nobody" without the team 😊

THE QUARTER

PAGE 24 • HOSPITALITY

Hospitality

I was honoured to be asked to support the wider business with creating the Minimum Standards Training videos for Hospitality. There are 3 main areas we focus on which we believe needed the attention to get the standards up in other areas of the business, but also in-turn help Charterhouse with having our own Scope of Practice in place for new starters.

The first (and probably one that we see people struggle with the most) is boxing a table. Ideal for keeping the table cloth and table looking like it has been pinned together. The next was basic wine service, from presenting the bottle to opening and finally pouring a glass. Our service requires precise delivery of times and knowing what our client requires, so as part of this we also created a drinks delivery for smaller events, for instance, important meetings for the Head and Bursar.

4ths Welcome to Charterhouse CALENDAR EVENTS

KICKING OFF THE YEAR AT CHARTERHOUSE Our dining team delivering some exceptional events during OQ.

Keep your eyes peeled on events coming up during LQ.



Halloween Homebill

Christmas Brunch





PAGE 25 • CALENDAR EVENTS

LONG QUARTER Lunch-time Pop-up Supplier Stand: Produce Warriors This will feature savour snacks, smoothies and cakes using the seasonal fruits and vegetables from our supplier Produce Warriors.

PAGE 26 • CALENDAR EVENTS

Events Calendar

Oak Pop-up @ Quarter A new product we are introducing for sale at Crown this term is Evolved snacks. On the 20th January we will run a promotional stand, with plenty of samples available and the chance to learn about the story behind the product.

Chinese New Year HomeBill Celebrating the year of the rabbit on the 22nd January, we will be celebrating the Chinese New Year with a great Homebill at Charterhouse on Monday 23rd January.

LONG QUARTER

7TH FEBRUARY SHOWCASING FRUSHI POP-UP AT LUNCHTIME

21ST FEBRUARY PANCAKE DAY CREPES AT LUNCH

PAGE 27 • CALENDAR EVENTS

Events Calendar

23RD FEBRUARY WE WILL BE HAVING A GRILL NIGHT WITH AN ADDED EXTRA OF YOUR ALL TIME FAVOURITE CURLY FRIES

6TH MARCH CELEBRATING THE OREO COOKIE WITH AN AMAZING CHEESECAKE

25TH MARCH WILL BE CELEBRATING INTERNATIONAL WAFFLE DAY

17TH MARCH ST PATRICK'S DAY FIND THE POT OF GOLD

LONG QUARTER

13th - 19th March Nutrition and Hydration Week To raise awareness about the dangers and encourage good practices that can help combat malnutrition and dehydration.

PAGE 28 • AWARENESS

Creating Awareness

Preventing malnutrition and dehydration promotes health and well-being while also reducing pressure on health and social care systems in the treatment and assistance of persons who are malnourished or dehydrated.

14th - 20th March Salt Awareness Week Shining a light on the hidden salt in our favourite food products and encouraging those who don’t want their food, and their children’s food, laden with unnecessary salt to take action