Under the leadership of Executive Chef Bob Matheson, the RLC food services team provides quality, wholesome meals to our boarding students. Breakfast, lunch, dinner and evening snacks are provided seven days a week.

The food services team delivers delicious and healthy meals that reflect the various tastes of a multicultural school population. Fresh vegetables and fruits are used whenever possible, and many items are made from scratch. A fresh salad and sandwich bar is offered daily at lunch. Sunday mornings are popular – students can order the style of eggs they want and request favourites like grilled cheese sandwiches, French toast, waffles, pastries and muffins.

Occasions and holidays are celebrated with special meals. Students who have dietary needs, food allergies or food-related medical conditions can be accommodated.