Lunches

Spring Term 2020 – Week 2
Week 1
Monday
Hot Counter	Rich lamb bolognaise sauce
Vegetarian Option	Tomato and oregano sauce Cheese and pepper sauce
Accompaniments	Penne pasta Garlic bread
Vegetables	Green beans Steamed carrots
Desserts	Apple crumble with custard
Tuesday
Hot Counter	Crispy steak burger Beef burger
Vegetarian Option	Vegetable burger
Accompaniments	Oven roasted new potatoes
Vegetables	Sweetcorn Steamed broccoli
Desserts	Chocolate mousse
Wednesday
Hot Counter	Roast chicken with gravy (halal chicken option)
Vegetarian Option	Spicy quorn escalope
Accompaniments	Roasted potatoes Yorkshire puddings Sage and onion stuffing
Vegetables	Roast parsnips Buttered carrots
Desserts	White chocolate cake with chocolate sauce
Thursday
Hot Counter	Tandoori chicken
Vegetarian Option	Fruity vegetable curry Vegetable samosas
Accompaniments	Plain rice Naan bread
Vegetables	Sweetcorn Steamed broccoli
Desserts	Fresh fruit salad
Friday
Hot Counter	Breaded cod goujons Baked fish-pangasius
Vegetarian Option	Cheese and onion pasties
Accompaniments	Oven chips
Vegetables	Baked beans Garden peas
Desserts	Assorted ice cream
Week 2
Monday
Hot Counter	Chicken or pork sausages
Vegetarian Option	Quorn sausages
Accompaniments	Hot dog rolls Garlic and herb potatoes
Vegetables	Sweetcorn Steamed broccoli
Desserts	Carrot cake with cream
Tuesday
Hot Counter	Lamb chilli
Vegetarian Option	Vegetable and bean chilli
Accompaniments	Steamed rice Tortilla chips
Vegetables	Baton carrots Steamed green beans
Desserts	Fresh fruit salad
Wednesday
Hot Counter	Roast turkey (Halal chicken option)
Vegetarian Option	Quorn roast
Accompaniments	Roast potatoes Yorkshire pudding Sage and onion stuffing
Vegetables	Broccoli Cauliflower
Desserts	Jam roly poly with vanilla sauce
Thursday
Hot Counter	Lamb pasta bake
Vegetarian Option	Mac and cheese bake
Accompaniments	Garlic and herb bread
Vegetables	Green salad Steamed sweetcorn Sweet potatoes
Desserts	Fruit cheesecake
Friday
Hot Counter	Breaded cod goujons Baked salmon fish cake
Vegetarian Option	Vegetable and quorn noodle stir fry
Accompaniments	Oven chips
Vegetables	Garden peas Baked beans
Dessert	Assorted muffins
Week 3
Monday
Hot Counter	BBQ chicken thighs or plain chicken
Vegetarian Option	Cajun quorn fillets
Accompaniments	Plain rice
Vegetables	Steamed baton carrots Baby corn cobs
Desserts	Peach oatmeal crumble with custard
Tuesday
Hot Counter	Turkey meatballs in tomato sauce
Vegetarian Option	Spicy quorn balls in thyme and pepper sauce
Accompaniments	Penne pasta
Vegetables	Mixed salad Steamed green beans
Desserts	Fresh fruit salad
Wednesday
Hot Counter	Roast beef (halal chicken option)
Vegetarian Option	Quorn roast
Accompaniments	Roast potatoes Yorkshire pudding Sage and onion stuffing
Vegetables	Broccoli Cauliflower
Desserts	Lemon sponge with vanilla sauce
Thursday
Hot Counter	International Food Day
Friday
Hot Counter	Breaded cod goujons Baked pollock
Vegetarian Option	Roast vegetable pie
Accompaniments	Oven chips
Vegetables	Baked beans Garden peas
Desserts	Waffles with fruit topping
Available Daily
Freshly Baked Bread Jacket Bar – Jacket potatoes and a selection of toppings Fresh Salad Bar Protein Salad Sandwich selection – Ham, Cheese, Tuna, Egg, Marmite or Turkey Yoghurt Bar with a choice of toppings Selection of Fresh Fruit Additional dishes available throughout lunch

 

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.