Chris Moreby, Café Manager at Bryanston, celebrates 20 years of the School’s much-loved Café, sharing nibbles from the archives and her personal reflections on achieving such an important milestone.
Bryanston’s Café is very much at the heart of the school, offering a place for pupils and staff to socialise. We serve premium teas, homemade cakes and traybakes, healthy snacks, and cater to individuals with allergies and specific dietary requirements. We enjoy making homemade pizzas in the evenings and these always go down a storm with the pupils!
Thank you so much to everyone for helping us reach such an incredible anniversary. To celebrate, we have archival photos on display in the Café, alongside special blue and gold themed decorations (Bryanston’s colours) and cakes on special offer (some even at the original price of 30p!)
We are grateful to our Archivist for helping us showcase these photos from the 1950s Tuck Shop at Bryanston. From sports equipment and stationery, to sweets and treats, the Tuck Shop was a very popular spot for pupils in the 1950s and today’s Café is no different.
What are the most popular treats and what do you serve the most of?
Iced coffees and Chai lattes are both sold no matter the weather outside. Similarly, we sell homemade milkshakes by the dozen all throughout the year. Cookies remain the most popular sweet treat, with our homemade paninis being a favourite in the morning breaks. ‘Chicken Tuesday’ is the name given to each Tuesday afternoon, when we sell freshly baked chicken goujons, much appreciated as the pupils return from sports lessons.
Under the discreet supervision of our hardworking Café staff, we encourage healthy choices alongside a variety of delicious treats. We have extensive experience working with teenagers and it’s a real pride and joy to watch them develop throughout their time at Bryanston.
How has the Café developed over the years? What have been the major changes and has your approach changed in any major way?
We have responded to a change in taste and trend over the years. Often our new ideas are sparked by modern trends such as Matcha tea, which has gradually increased in sales over the past year, either as a hot or cold latte, or as the sparkling alternative. The interest and knowledge in allergies and dietary requirements have led us to provide gluten free alternatives, vegan treats, and prepared fresh fruit, which disappears as fast as we prepare it. The most important part of the Café though, is the contact we have with the pupils, who love to sit and chat among themselves and with us in the quieter times. We provide a safe, friendly environment for them to relax and recharge.
Can you tell us more about any themed events or special days of the year and how the Café celebrates them?
We love any excuse to decorate the Café and produce treats based on an event, such as Valentine’s Day or Halloween, and there is nowhere else in the School like the Café at Christmas time. We go ‘all out’ at Christmas with our decorations, something which is loved and appreciated by so many.
There are other events though, such as Mental Health Week, with our green bunting and uplifting messages dotted around the room, and European Language Day, when we decorate with flags, and challenge the pupils to guess the phrases in different languages. One of our favourites though, is the ‘Guess the number of eggs in the jar’ Easter treat. The closest guess wins the lot to share in house!
Who is the longest serving member of staff?
Kelly Russell-Drennan is our longest serving member, starting on the very first day. She is now the Deputy Manager and hopefully will be with us for many more years.
Where do you see the Café in another 20 years?
This is the hardest question to answer. The Café team try to keep up with, and at times, be ahead of, trends for social eating and drinking in a fast-paced domain. Teenagers will always be hungry but as the emphasis migrates towards healthier eating and well-being, I think the Café’s relaxing atmosphere will continue to be a vital area within the School, providing a warm friendly space for conversation, treats, and fun. Who knows where we will be 20 years from now, but I hope there will always be a place for the Café.
