Autumn Term 2019 – Week 1 |
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Week 1 |
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| Monday | |
| Hot Counter | Lamb bolognaise with penne pasta |
| Vegetarian Option | Gnocchi with tomato and basil sauce |
| Accompaniments | Garlic dough balls |
| Vegetables |
Green beans Steamed carrots |
| Desserts | Mousse delight |
| Tuesday | |
| Hot Counter | Crispy turkey burger or chicken steak |
| Vegetarian Option | Halloumi and vegetable burger |
| Accompaniments |
Oven roasted diced potatoes Sliced cheese Onion rings |
| Vegetables |
Corn on the cob Red coleslaw |
| Desserts | Pancakes with toppings |
| Wednesday | |
| Hot Counter | Roast chicken with gravy and stuffing (halal chicken option) |
| Vegetarian Option | Vegetable Kiev with tomato sauce |
| Accompaniments |
Yorkshire puddings Roasted potatoes |
| Vegetables |
Broccoli Roasted carrots |
| Desserts | Apple and berry oat crumble with vanilla custard |
| Thursday | |
| Hot Counter | Chicken korma |
| Vegetarian Option |
Vegetable curry Vegetable samosas with condiments |
| Accompaniments | Basmati rice |
| Vegetables |
Baton carrots Buttered cauliflower |
| Desserts | Chocolate and coconut cake with chocolate sauce |
| Friday | |
| Hot Counter |
Breaded cod fish or goujons with tartar sauce Baked salmon with tomato sauce |
| Vegetarian Option | Vegetable and halloumi kebab with khobez bread |
| Accompaniments | Oven chips |
| Vegetables |
Baked beans Garden peas |
| Desserts | Yoghurt ice cream |
Week 2 |
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| Monday | |
| Hot Counter | Chicken fajita wrap with fried peppers and red onion |
| Vegetarian Option | Vegetable chilli |
| Accompaniments |
Steamed rice Sour cream, salsa and guacamole |
| Vegetables |
Sweetcorn Baton carrots |
| Desserts | Marmalade glazed sponge with custard |
| Tuesday | |
| Hot Counter | Chicken or pork sausages with gravy |
| Vegetarian Option | Linda McCartney veggie sausages |
| Accompaniments |
Yorkshire puddings Mashed potatoes |
| Vegetables |
Green vegetables Cauliflowers |
| Desserts | Fresh fruit salad |
| Wednesday | |
| Hot Counter | Teriyaki roast turkey breast with soy gravy (Halal chicken option) |
| Vegetarian Option | Vegetarian spring roll with sweet chilli sauce |
| Accompaniments |
Prawn crackers with plum sauce Rice |
| Vegetables |
Steamed mangetout Carrot and peas |
| Desserts | Rice pudding with fruit compote |
| Thursday | |
| Hot Counter | Lamb pasta bake |
| Vegetarian Option | Cheese tortellini with tomato sauce |
| Accompaniments |
Garlic bread Thyme roasted new potatoes |
| Vegetables |
Green beans Vegetable medley |
| Desserts | Fruit jelly |
| Friday | |
| Hot Counter |
Breaded cod fish or goujons with tartar sauce Salmon fish cakes with tomato mayo |
| Vegetarian Option | Sweet potato Thai curry |
| Accompaniments |
Rice Oven chips |
| Vegetables |
Peas Baked beans |
| Dessert | Muffins |
Week 3 |
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| Monday | |
| Hot Counter | Katsu crispy chicken or plain chicken |
| Vegetarian Option | Roasted butternut squash wedges served with tomato sauce |
| Accompaniments | Steamed rice |
| Vegetables |
Baton carrots Baby corn cobs |
| Desserts | Peach and pear crumble with custard |
| Tuesday | |
| Hot Counter | Turkey meatballs in a creamy gravy |
| Vegetarian Option | Vegetable lasagne |
| Accompaniments |
Garlic bread Mashed potatoes |
| Vegetables |
Broccoli Vegetable medley |
| Desserts | Carrot, banana and sultana cake |
| Wednesday | |
| Hot Counter | Chicken in a sweet and sour sauce |
| Vegetarian Option |
Quorn and vegetable chow mein Mini vegetable spring rolls with sweet chilli sauce |
| Accompaniments |
Prawn crackers Plain rice |
| Vegetables |
Garden peas Baton carrots |
| Desserts | Chocolate and raspberry sponge cake with cream |
| Thursday | |
| Hot Counter | World food day |
| Friday | |
| Hot Counter | Breaded cod fish or goujons with tartar sauce |
| Vegetarian Option |
Cheese cannelloni with tomato and basil sauce Vegetarian Quorn burger in a roll |
| Accompaniments | Oven chips |
| Vegetables |
Baked beans Garden peas |
| Desserts | Doughnuts |
Available Daily |
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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.
