Lunches

Spring 2021 – Week 2

Monday
Hot Counter Beef bolognaise bake
Vegetarian Option Roasted vegetable bake
Accompaniment Fusili pasta
Vegetables

Broccoli

Cauliflower

Dessert Golden syrup and apple sponge with custard
Tuesday
Hot Counter Turkey meatballs in a rich cranberry gravy
Vegetarian Option Quorn meatballs in  a rich cranberry gravy
Accompaniment Creamed potatoes
Vegetables

Garden peas

Diced carrots

Dessert Crunchy plum crumble served with cream
Wednesday
Hot Counter Chicken tacos
Vegetarian Option Corn, bean and feta tacos
Accompaniment Long grain rice
Vegetables

Green beans

Sweetcorn

Dessert Oat and lemon cookies
Thursday
Hot Counter World Food Day
Friday
Hot Counter

Fish of the day

Fish fingers

Vegetarian Option Halloumi and sweet potato rosti
Accompaniment Chips
Vegetables

Garden peas

Baked beans

Dessert Lemon and blueberry drizzle cake

Week 2

Monday
Hot Counter Beef and potato hash
Vegetarian Option Quorn and potato hash
Accompaniment Potato wedges
Vegetables

Broccoli

Cauliflower

Dessert Eton mess
Tuesday
Hot Counter Sausage served in a red onion gravy
Vegetarian Option Quorn sausage in a red onion gravy
Accompaniment Mashed potatoes
Vegetables

Mashed potatoes

Savoy cabbage

Dessert Marble cake
Wednesday
Hot Counter Chicken katsu curry
Vegetarian Option Chucky vegetable curry
Accompaniment Boiled long grain rice
Vegetables

Green beans

Mixed peppers

Dessert Raspberry jelly with fresh fruit
Thursday
Hot Counter Pasta fusili
Vegetarian Option Roasted tomato sauce
Accompaniment Garlic bread
Vegetables

Peas

Sweetcorn

Dessert Chocolate or strawberry ice cream pots
Friday 
Hot Counter

Fish of the day

Fish fingers

Vegetarian Option Chicken and onion parcels
Accompaniment Chipped potatoes
Vegetables

Peas

Baked beans

Dessert Eves pudding

Week 3

Monday
Hot Counter Lamb Shepherds pie
Vegetarian Option Quorn and vegetable pie
Accompaniment Mashed potatoes
Vegetables

Savoy cabbage

Diced swede

Dessert Twice bakes toffee apple crumble
Tuesday
Hot Counter Chicken chasseur
Vegetarian Option Cherry tomato and red onion tart
Accompaniment Roasted new potatoes
Vegetables

Green beans

Sliced carrots

Dessert Mango and raspberry smoothies
Wednesday 
Hot Counter Roast pork served with gravy
Vegetarian Option Roast quorn fillets
Accompaniment  Roast potatoes
Vegetables 

Roasted parsnips

Broccoli

Dessert Lemon syrup sponge with fresh cream
Thursday
Hot Counter Beef lasagne
Vegetarian Option Quorn and vegetable lasagne
Accompaniment  Garlic bread
Vegetables 

Peas

Sweetcorn

Dessert Fruit flapjack
Friday 
Hot Counter Kansas City BBQ beef burger
Vegetarian Option Vegetable burger
Accompaniment

Burger bun

Chips

Vegetables 

Peas

Baked beans

Dessert Mini blueberry muffins

Available Daily

  • Jacket Bar – jacket potatoes and a selection of toppings
  • Freshly prepared salad bar
  • A selection of protein items
  • Freshly baked wholemeal and white baguettes
  • A selection of fresh fruit
  • Fromage Frais
  • 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 her team. Her 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.