Lunches

Autumn Term 2019 – Week 3
Week 1
Monday
Hot Counter	Lamb bolognaise
Vegetarian Option	Tomato and basil sauce
Accompaniments	Penne pasta Garlic bread
Vegetables	Green beans Steamed carrots
Desserts	Mousse delight
Tuesday
Hot Counter	Crispy turkey burger or chicken steak
Vegetarian Option	Vegetable burger
Accompaniments	Oven roasted diced potatoes
Vegetables	Corn on the cob Red coleslaw
Desserts	Pancakes with toppings
Wednesday
Hot Counter	Roast chicken with gravy (halal chicken option)
Vegetarian Option	Vegetable quiche with tomato sauce
Accompaniments	Roasted potatoes Yorkshire puddings
Vegetables	Broccoli Carrots
Desserts	Apple and oat crumble with vanilla custard
Thursday
Hot Counter	Chicken korma
Vegetarian Option	Vegetable curry Vegetable samosas
Accompaniments	Plain rice
Vegetables	Baton carrots Buttered cauliflower
Desserts	Chocolate cake with chocolate sauce
Friday
Hot Counter	Breaded cod fish or goujons Baked salmon
Vegetarian Option	Vegetable and halloumi with khobez bread
Accompaniments	Oven chips
Vegetables	Baked beans Garden peas
Desserts	Yoghurt ice cream
Week 2
Monday
Hot Counter	Chicken fajita wrap with fried peppers and red onion
Vegetarian Option	Quorn and vegetables
Accompaniments	Steamed rice
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	Mashed potatoes Yorkshire pudding
Vegetables	Green vegetables Cauliflowers
Desserts	Fresh fruit salad
Wednesday
Hot Counter	Roast turkey with soy gravy (Halal chicken option)
Vegetarian Option	Vegetable Kiev
Accompaniments	Roasted potatoes
Vegetables	Steamed mangetout Carrot and peas
Desserts	Rice pudding with fruit compote
Thursday
Hot Counter	Lamb pasta bake
Vegetarian Option	Mac and cheese
Accompaniments	Garlic bread
Vegetables	Green beans Vegetable medley
Desserts	Fruit jelly
Friday
Hot Counter	Breaded cod fish or goujons Salmon fish cakes
Vegetarian Option	Cheese and onion pasties
Accompaniments	Oven chips
Vegetables	Garden peas Baked beans
Dessert	Assorted muffins
Week 3
Monday
Hot Counter	Crispy chicken or plain chicken with katsu curry sauce
Vegetarian Option	Sweet potato wedges with tomato sauce
Accompaniments	Steamed rice
Vegetables	Baton carrots Baby corn cobs
Desserts	Peach and pear crumble with custard
Tuesday
Hot Counter	Turkey meatballs with tomato sauce
Vegetarian Option	Vegetable lasagne
Accompaniments	Garlic bread
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
Accompaniments	Prawn crackers Plain rice
Vegetables	Garden peas Baton carrots
Desserts	Fruit salad with cream
Thursday
Hot Counter	World Food Day
Friday
Hot Counter	Breaded cod fish or goujons
Vegetarian Option	Vegetarian Quorn burger in a roll
Accompaniments	Oven chips
Vegetables	Baked beans Garden peas
Desserts	Doughnuts
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.