Lunches

Autumn Term 2020 – Week 3

Week 1

Monday
Hot Counter Lamb bolognaise sauce
Vegetarian Option Tomato and basil sauce
Accompaniments

Spaghetti

Garlic bread

Mixed salad

Vegetables Green beans
Desserts Mixed berry crumble with cream
Tuesday
Hot Counter

Soup of the day

Chicken or pork sausages

Vegetarian Option Quorn sausages
Accompaniments

Hot dog rolls

Cajun new potatoes

Green salad

Vegetables Sweetcorn
Desserts Fresh fruit salad
Wednesday
Hot Counter Roast chicken (Halal chicken)
Vegetarian Option Cheese & tomato quiche
Accompaniments

Yorkshire pudding

Gravy

Roast potatoes

Vegetables

Steamed carrots

Garden peas

Desserts Apple cake with custard
Thursday
Hot Counter

Soup of the day

Jerk Caribbean chicken

Vegetarian Option Caribbean Mac & Cheese
Accompaniments Plain rice
Vegetables Corn on the cob
Desserts Orange fruit jelly
Friday
Hot Counter

Fish of the Day

Breaded cod goujons

Vegetarian Option Quorn and vegetable noodles
Accompaniments Oven chips
Vegetables

Baked beans

Green peas

Desserts Assorted ice cream

Week 2

Monday
Hot Counter

Chicken steak

Turkey burgers with a sesame bun

Vegetarian Option Spicy bean burger
Accompaniments

Red new potatoes

Coleslaw salad

Vegetables Sweetcorn
Desserts Cherry & vanilla cake with custard
Tuesday
Hot Counter

Soup of the day

Szechuan Chinese style chicken

Vegetarian Option Black bean & vegetable noodles
Accompaniments

Veg spring rolls

Coconut rice

Vegetables Green peas & carrot mix
Desserts Fresh fruit salad
Wednesday
Hot Counter Roast turkey (Halal chicken)
Vegetarian Option Quorn roast
Accompaniments

Roast rosemary potatoes

Yorkshire pudding

Gravy

Vegetables

Green beans

Carrots

Desserts Chocolate cake with chocolate sauce
Thursday
Hot Counter

Soup of the day

Chicken korma

Vegetarian Option Spinach & sweet potato curry
Accompaniments

Vegetable samosas

Pilaf rice

Vegetables

Broccoli

Cauliflower

Desserts Plum oat crumble with clotted cream
Friday
Hot Counter Breaded cod goujons
Vegetarian Option Cheese and onion pasties
Accompaniments Oven chips
Vegetables

Green peas

Baked beans

Dessert Raspberry yoghurt ice cream

Week 3

Monday
Hot Counter Chicken a la King
Vegetarian Option Bean goulash
Accompaniments

Plain rice

Jacket potatoes

Vegetables

Broccoli

Baby corn cobs

Desserts Iced lemon cake
Tuesday
Hot Counter

Soup of the day

Savoury lamb mince

Vegetarian Option Vegetable & Quorn stew
Accompaniments

Paprika potatoes

Jacket potatoes

Vegetables

Sweetcorn

Green peas

Desserts Carrot cake with custard
Wednesday
Hot Counter Roast chicken (Halal chicken)
Vegetarian Option Spicy Quorn escalope
Accompaniments

Yorkshire pudding

Gravy

Cajun roasted potatoes

Vegetables

Baton carrots

Broccoli

Desserts Pancakes with fruit filling
Thursday
Meat-free Day

Soup of the day

Soya mince bolognaise

Rich tomato & pepper sauce

Whole meal pasta

Accompaniments

Garlic bread

Jacket potatoes

Vegetables

Sweetcorn

Green salad

Desserts Fresh fruit salad
Friday
Hot Counter

Fish of the day

Breaded cod goujons

Vegetarian Option Vegetable pasta bake
Accompaniments

Oven chips

Baked beans

Jacket potatoes

Vegetables Peas
Dessert Chocolate 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.