Lunches

Spring Term 2024

Week 1

Monday
Hot Counter Rich Lamb Bolognaise sauce
Vegetarian Option Fresh Tomato Sauce
Accompaniments

Plain Pasta

Herby Garlic Bread

Vegetables

Green Beans

Steamed Carrots

Desserts Peach Crumble with Custard
Tuesday
Soup Tomato & Thyme
Hot Counter

Beef Burger

Halal Chicken Burger

Vegetarian Option Vegetarian Burger
Accompaniments  New Potatoes
Vegetables

Sweetcorn

Green Peas

Desserts Golden Syrup and Apple Cake with Toffee Sauce
Wednesday
Hot Counter

Roasted Chicken

Roasted Halal Chicken

Vegetarian Option Vegan Sausage Casserole
Accompaniments

Roast Potatoes

Yorkshire Pudding

Gravy

Vegetables

Cabbage

Roast Carrots

Desserts Angel Delight
Thursday
Soup Vegetable
Hot Counter Chicken Katsu Curry
Vegetarian Option Mild Chickpea & Potato Curry
Accompaniments

Steamed Rice

Vegetable Samosas

Vegetables

Sweetcorn

Steamed Green Beans

Desserts Fresh Seasonal Fruit Salad
Friday
Hot Counter Jumbo Fish Fingers
Vegetarian Option Cheese & Onion Pasties
Accompaniments Oven Chips
Vegetables

Green Peas

Baked Beans

Desserts Ice-Creams

Week 2

Monday
Hot Counter

Sausage Selection

Chicken Nuggets

Vegetarian Option

Quorn Sausages

Vegan Nuggets

Accompaniments New Potatoes
Vegetables

Steamed Green Beans

Carrot Batons

Desserts Apple & Cherry Oat Crumble with Butterscotch Sauce
Tuesday
Soup Chive & Potato
Hot Counter Beef Chili Con Carne
Vegetarian Option Vegetarian Chili
Accompaniments Steamed Rice
Vegetables

Sweetcorn

Steamed Broccoli

Desserts Lemon Topped Cake with Vanilla Custard
Wednesday
Hot Counter BBQ Chicken
Vegetarian Option Cajun Quorn Pieces in Tomato Sauce
Accompaniments Potato Wedges
Vegetables

Green Beans

Roasted carrots

Desserts American Vegan Pancakes with Fruit Compote or Chocolate Sauce
Thursday
Soup Carrot and Coriander
Hot Counter Vege-Bolognaise
Vegetarian Option Rich Tomato & Basil Sauce
Accompaniments

Plain Pasta

Herby Garlic Bread

Vegetables

Sweetcorn

Steamed Broccoli

Desserts Fruit Salad
Friday
Hot Counter Jumbo Fish Fingers
Vegetarian Option Quorn Battered Dippers
Accompaniments Oven Chips
Vegetables

 Green Peas

Baked Beans

Dessert Fruit Jelly with Cream

Week 3

Monday
Hot Counter Beef Meatballs in Tomato Sauce
Vegetarian Option Meatless Meatballs in Tomato Sauce
Accompaniments Steamed Rice
Vegetables

Green Peas

Carrots Batons

Desserts Mixed Berry Crumble with Vanilla Sauce
Tuesday
Soup Sweet Potato & Carrot
Hot Counter

Tomato Sauce

Italian Halal Chicken Sauce

Vegetarian Option Cheese Sauce
Accompaniments

Plain Pasta

Herby Garlic Bread

Vegetables

Sweetcorn

Steamed Green Beans

Desserts Chocolate Mousse
Wednesday
Hot Counter

Roast Pork

Halal Chicken

Vegetarian Option Vegetarian Quiche
Accompaniments

Roast Potatoes

Yorkshire Pudding

Gravy

Vegetables

Steamed Carrots

Roast Vegetables

Desserts Iced Cake with Chocolate Sauce
Thursday
Soup Lentil
Hot Counter Szechuan Style Chicken
Vegetarian Option Chinese Veggie Stir-Fry
Accompaniments

Egg Noodles or Rice

Vegetarian Spring Rolls

Vegetables

Sweetcorn

Steamed Broccoli

Desserts Seasonal Fruit Salad
Friday
Hot Counter Jumbo Fish Fingers
Vegetarian Option Vegetarian Sausage Rolls
Accompaniments Oven Chips
Vegetables

Green Peas

Baked Beans

Dessert Mini  Muffins

We provide a well-balanced and nutritious diet and promote healthy eating for all our pupils. Our Food Council helps to ensure that pupils’ suggestions about school lunches are taken on board and implemented.

Healthy Food – freshly prepared on site

All of our food is prepared freshly on site by our Chartwells Chef and his team. His daily order for fruit and vegetables comes either from the local greengrocer or direct from local farmers and the meat order is delivered daily by local butcher. All suppliers, including farmers, are audited against very strict food quality and safety standards and regularly undergo independent audits to ensure these standards are upheld.

Chartwells is one of the largest education-based catering companies in the UK and provides food for a large number of independent schools nationwide. We work hard with them to ensure the food we serve is healthy, nutritious and prepared using fresh ingredients from scratch. Financially, we provide an extremely high budget per pupil – around four times as much per day as in most state schools – to ensure that children are well-fed with good food. Unlike some schools, we do not use pre-prepared dishes and we know where the source ingredients come from.