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      School Lunch

      BSB's lunch service is provided in-house. Our aim is to ensure we offer a high-quality complete meal, that is appealing and healthy, made from fresh foods cooked on our premises.

      Additionally, all pupils are provided with a nutritious snack at the morning break at no extra charge.

      Pre-Nursery, Nursery and Reception children are provided with lunch at no extra charge.

      Pre-Nursery, Nursery and Reception, Year 1 & 2 children receive the main menu adapted for young children.

      Alternatively, a nutritious lunch can be sent from home.

      The ingredients in our kitchen: Always fresh

      Most ingredients used in our kitchen, such as meat, fish, dairy products, fruits and vegetables are purchased directly from local authorized manufacturers or processors to ensure that we always provide fresh and non-preserved products.

      All the dishes are cooked in our kitchen. We do not use pre-cooked, canned goods or food additives (colorings, sweeteners, flavour enhancers). Desserts are prepared "in house" after the classic recipe, without using premixes and sweeteners, and using only sugar, honey, agave and maple syrup. For chocolate desserts we use only dark chocolate.

      Our bakery products are made from Heritage flour, one of the world's most popular organic flours.

      Our way of cooking: Healthy above all

      In our kitchen nothing is fried. Not even dishes whose recipes require it. The state of the art equipment in our kitchen allow us to tailor the recipes and to prepare everything in a healthy manner, using the oven or the electric grill, and using only extra virgin olive oil and cold pressed sunflower oil.

      Hygiene and food safety rules are strictly observed and checked every month by competent authorities by taking and analysing ​​food samples.

      Our menu: Inspired by the great cuisines of the world

      Our menu is inspired by the great cuisines of the world and is designed to meet the principles of a balanced diet to ensure the necessary nutrients for proper functioning of the body.

      Thus, the menu is composed of a wide range of salads (12-16 types), four types of side dishes, three types of meat of which one is fish (Norwegian salmon or butterfish), two types of soup (one with meat, one with vegetables) and three types of dessert, of which two are made with fruit, and fresh fruit.

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