Dolce Schools Catering, which works with over 650 primary and secondary schools across England and Wales, provides 125,000 meals for pupils every day.
As pupils return to school this autumn, caterers should be ready with menus that reflect the latest food trends while staying true to what pupil’s love. The focus is on convenience, health, and flavour - striking the right balance between what’s popular and what fuels growing minds.
Nourishing minds: the rise of brain food
We’re seeing increased demand for meals that support concentration and cognition - ‘brain foods’ that are high in protein, complex carbohydrates, and essential fatty acids. These might include omega-3 rich dishes, high-protein bowls, and wholegrain-based options designed to keep students energised and focused through a long school day.
Global inspiration
Pupils are more adventurous than ever, and we embrace that curiosity with globally inspired dishes that pack a flavour punch. Korean, Indian, Spanish and Vietnamese flavours are trending - whether that’s a Birria Ramen, Vietnamese Pork Meatball Bahn Mi, Korean Tacos or a vibrant, hot Buddha bowl combining elements from several cultures. Fusion dishes are hugely popular, offering excitement and variety in every bite.
At the same time, retro favourites are making a comeback but with a twist. Chicken Kievs, trifles and even sponge puddings are being reinvented with new ingredients and modern presentation to appeal to today’s pupils and bring a sense of fun and familiarity.
Lunchbox staples and customisation
Healthier eating habits continue to shape menus, especially when it comes to grab-and-go options. We’re seeing a shift towards healthier bread carriers such as wholegrain breads and wraps, with more emphasis on fibre, slow-release energy and lower salt and sugar.
Customisation is also key - students want to build their own sandwich, add a topping to their soup, or tweak a salad to suit their tastes. By giving them that choice, helps to boost engagement and satisfaction. Of course, chicken still tops the list as a lunchtime favourite as well as pizza and pasties. Plant-based options are growing in popularity too, not just among vegetarians but with all students looking for variety.
Flavour-led vegan dishes that don't compromise on taste are holding their own alongside the meaty classics. We have two planet-friendly days on the menus in our schools and favourite dishes include roasted ratatouille pasta, southern style jambalaya and plant-based sausages with mash.
Marketing that speaks their language
When it comes to promoting school meals, engagement has to extend beyond the dining hall. Social media plays a key role especially amongst secondary school pupils - sharing photos, celebrating theme days, and encouraging students to post their own meal experiences helps drive interest and creates a positive buzz.
We’re also reaching out to parents, offering early-bird discounts for advance orders and multi-buy offers to help ease the pressure on busy households. To further support families, we’re developing tools such as lunchbox menu generators and five-day meal planners, along with recipe ideas and top tips to help reduce the stress of daily lunch decisions.
Conclusion
Ultimately, our goal is to make school food not only nutritious but exciting – offering pupils something to look forward to, every lunchtime. For further information please visit: https://www.dolce.co.uk/.