Chartwells has secured a 3-year contract to provide school meals across the Isle of Wight from September 2026, with the agreement set to create new local roles and keep food spending with Island-based suppliers.
The UK school and education catering specialist was awarded the contract following a competitive tender process and, from the start of the new academic year, will serve more than 4,000 meals a day to primary school pupils. The company will also provide catering for 3,000 secondary and sixth form students.
The partnership is centred on improving children’s health and wellbeing through nutritious meals while supporting the Isle of Wight economy through a dedicated Social Value Action Plan.
As part of the agreement, Chartwells says all food purchasing will be made through Island-based suppliers, including Island Foods and Medina Foodservice, helping to retain investment within the local economy and support the Island’s food sector where possible.
The contract will also introduce 2 new roles – a Chef Ambassador to engage the community around food and a Medical Diet Coordinator to oversee allergen-centred menus in response to growing demand for specialist dietary support.
The catering offer will include freshly prepared 2-course meals that meet School Food Standards, served on a rolling 3-week menu, alongside tailored allergen-managed options developed by specialist nutrition teams.
Lisa Priestley, Managing Director of Chartwells Schools, has said:
“We are honoured to have been selected to provide catering services for the Isle of Wight’s schools.
Article continues below this advertisement “We know what a strong and close-knit community this is, so we feel privileged to be included within it. That is why we are looking beyond the dining hall by developing a bespoke Social Value Action Plan to support and invest in local people and enrich children’s education.
“Through working with local suppliers, we can trust that our partners share our commitment to delivering high-quality, inclusive and nutritious meals for every pupil and aligns with our farm to table concept.
“We are looking forward to getting started and becoming a valued member of the community.”
I loved school dinners, especially at Bishop Lovett Middle School—liver, onions & gravy, or steak & kidney pie, or battered fish. Always supplied with fresh vegetables and either mashed or roast potatoes.
Then there were the puddings.
I remember the sponge puddings were massive. Served with freshly made custard, chocolate or mint sauce.
Because I was not gaining any weight, I would visit the school kitchens to enjoy a small bottle of milk with biscuits during morning break. Lunchtime, the dinner ladies would always give me extra portions. Many were envious that I would get two portions of chocolate sponge and custard.
At the end of the ’80s and early ’90s, I would visit the school as part of a performing arts programme. Sadly, the food was nothing I remember. It was replaced with turkey twistlers, pizza, and baked beans. Good to see school dinners have reverted to vegetables and not beige food, which was commonplace.