At Hamelin-Laie International School and Six Lemon World International Student Residence, there is a restaurant available for lunch and dinner, along with a café for breakfast, tea and break-times.
Our facilities are new and cutting-edge. We avail of a 300m2 kitchen, 100m2 fridge room, ovens with 40 trays, huge pots which each can each hold up to 200 litres, along with filling machines and blast chillers.
On a daily basis we create 12 different menus, covering the requirements of 1250 students, along with the school staff.
All the menus have been developed by a dietitian and are nutritionally balanced to meet the needs of all age groups. In pursuit of a healthy diet, vegetable protein has been made the core of our offering, and all the menus revolve around this.
We also account for students who have nutritional problems, like allergies, intolerances, or another type of nutritional issue, and also if they don´t like some types of ingredients, textures, etc. We cater to all types of requirements and preferences in order to help you and offer you a quality service. Furthermore, we have strict control for children with special needs, and the dining room is always supervised by our teachers.
Meetings also take place between the parents of students with special needs, the chef and the directorship of the school, with the aim of finding the best way to meet their requirements. Additionally, in order to improve links with the students, we have assemblies every Monday in the dining room, which can cover any kind of doubts, suggestions or worries that people have about the school, including the food.
On the other hand, our chef comes from a background of haute-cuisine, and you can see evidence of this every day. He ran various restaurants owned by the prestigious chef Paco Pérez, all of which have a Michelin Star rating of 5. As such, the dietitian makes the menus at a nutritional level, while the chef translates them into something appetizing for the children.
Moreover, in order to make the most of a chef like this, we have introduced French cooking methods, like “nouvelle cuisine”, which is based on lighter, more delicate dishes, without heavy sauces or overcooked vegetables, and with a lot of emphasis given to the presentation of the lunches. We also use the “sous-vide” method of cooking, which maintains the integrity of ingredients by heating them over long periods of time at relatively low temperatures. Thanks to the modern facilities which we avail of, we can apply culinary techniques at a high level which would be impossible at other schools. This also allows us to use techniques that maintain the nutrients contained in the food.
To give a little extra to our nutrition, where possible, we use ingredients that are local and organic (surrounding farms cultivate a lot of vegetables, and we buy from them).
Importantly, as an educational centre with a lot of students, we are subject to all types of inspections, like sanitary, auditory, regulatory, et. This facilitates the smooth operation of our team and facilities, along with the quality of our food and menus.
The general menu is developed by all the students and staff of the school, but where required, for special requirements or under medical prescription, the student may select one of the extra menus, or avail of their own menu.
– General menu
– Gluten-free menu
– Dairy-free menu
– Fish-free menu
– Pork-free menu
– Egg-free menu
– Fructose and/ or sweetener-free menu
– Vegetarian menu
– Vegan menu
– Astringent (acid-free) menu
– Low-calorie menu
– Low histamine menu
Along with personalized menus for more specific cases
In order to include vegetable protein, we offer it daily with the starter, along with salads to accompany the main course. We offer fish twice a week for the main course, and each of meat, egg, and vegetable protein (beans) once a week.
With regard to salad, as our country is rich in vegetables, we have a self-service day in which the student can make up their own salad from more than 25 different ingredients: various types of lettuces (oak leaf, red lettuce, escarole, iceberg and roman lettuce), dry fruits (seeds), soya beans, black and green olives, tomato, tuna, thin slices of apple, heels of cheese, grated carrot, grated beetroot, corn, etc.
With regard to dessert, one day of the week we provide a variety of yoghurts (with sugar, without sugar, fat free, etc.) and for the rest we offer fruit of the season. In summer there is watermelon, melon, pears, apples, bananas, etc. and in winter we have mandarins, bananas, pears, apples, grapes, etc.
At tea time, on a certain fixed day of the week, we make artesanal coconut bread. As we want all the children to be able to eat it, we bake it free of allergens, so that instead of using egg we use colouring, in the place of dairy there is lard, and all dry fruits, etc. are excluded so that celiacs and people with intolerances or allergies can eat it. It´s an enjoyable day for everyone.
Another day, we offer bread with chocolate, and we provide special cupcakes for people with intolerances or allergies.
The rest of the week, unless there´s a birthday cake, we give everyone a piece of fruit of the season.