Catering

FROM OUR KITCHEN

The SOS kitchen aims to supply all learners attending School in the Wilds with nutritious and wholesome meals. Below are some guidelines to the more frequently asked questions and concerns we are asked to deal with.

SPECIAL DIETARY REQUIREMENTS
Food Allergies

In the event of any food-related matters such as wheat-, gluten- or lactose intolerance or diabetes, please make sure that your school and teachers are fully aware thereof, and please also further consult the menu below. In the event of severe allergies we would strongly advise that food packages are sent to camp. This must please be arranged prior to arrival to ensure adequate food handling practices are adhered to. Please note that only pre-prepared meals can be accepted by us.

Vegetarian Dishes

We cater fully for vegetarian campers and can supply suitable substitutes to all meat items in dishes. Where any learner elects not to consume meat products due to religious or other beliefs, they are free to sign up for vegetarian meals. This must be communicated to the learner’s school beforehand.

Halaal Foods

All our meat products are sourced from Halaal accredited suppliers. Please note however, that our kitchens and staff­ are not accredited.

Should you however wish to discuss any food related matter, please do not hesitate to contact our food services manager who will gladly assist you with any questions and/or queries.

STANDARD 3-DAY MENU

The standard menu can be amended to better suit your requirements, if needed. Please note however, that this may result in additional costs.

LUNCH:

  • Own Picnic Lunch and Juice

 

SUPPER:

  • Hamburgers with Cheese and Tomato Sauce (1 each)
  • Potato Wedges (1 potato)
  • Juice

 

LATE NIGHT SNACK:

  • Chocolate muffins and Tea (Winter) or Juice (Summer)

BREAKFAST:

  • Oats with Milk and Sugar
  • French Toast with Golden Syrup and Cheese (1 slice each)
  • Fruit
  • Juice or Coff­ee

 

COOK-OUT-LUNCH:

  • Boerewors (80 g)
  • Dough for Stick Bread
  • Potato Salad
  • Coleslaw
  • Juice

 

SUPPER:

  • Chicken a la King with Rice and Peas (250 g portion)
  • Juice

 

DESSERT:

  • Vanilla Cake with Caramel

 

LATE NIGHT SNACK:

  • Crunchie Cookies and Hot Chocolate (Winter) or Juice (Summer)

BREAKFAST:

  • Mieliepap with Milk and Sugar
  • Vetkoek with Jam and Cheese (1 each)
  • Fruit
  • Juice or Co­ffee

 

SNACK BEFORE DEPARTURE (optional):

  • Cheese Spread Sandwich

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