Lunches

 

Autumn 2018 – Week 3
Week 1
Monday
Hot Counter	Penne Pasta in a Marinara Sauce
Vegetarian Option	Vegetable Pasta Bake  Topped with Crumbled Feta
Accompaniment	Garlic Slice
Vegetables	Cauliflower Florets | Baton Carrots
Dessert	Iced Smoothie
Tuesday
Hot Counter	Cottage Pie
Vegetarian Option	Country Vegetable Pasta
Accompaniment	Mashed Potatoes
Vegetables	Sweetcorn | Mashed Carrot/Swede
Dessert	Steamed Jam Pudding with Custard
Wednesday
Hot Counter	Chicken Curry
Vegetarian Option	Thai Yellow Lentil Curry
Accompaniment	Steamed Rice
Vegetables	Aloo Gobi | Green Beans
Dessert	Seasonal Fruit Crumble
Thursday
Hot Counter	Roast Pork with Trimmings
Vegetarian Option	Moroccan Stuffed Peppers
Accompaniment	Roast Potatoes
Vegetables	Broccoli Florets | Roast Parsnips/Carrots
Dessert	Iced Lemon Sponge
Friday
Hot Counter	Cod Fish Fingers
Vegetarian Option	Macaroni Cheese
Accompaniment	Chipped Potatoes
Vegetables	Garden Peas | Baked Beans
Dessert	Raspberry Jelly
Week 2
Monday
Hot Counter	Pork Sausages
Vegetarian Option	Quron Sausages
Accompaniment	Mashed Potatoes
Vegetables	Savoy Cabbage | Mashed Carrot/Swede
Dessert	Buttermilk Pancakes
Tuesday
Hot Counter	Beef Bolognaise
Vegetarian Option	Mediterranean Vegetables cooked in a Ragu Sauce
Accompaniment	Penne Pasta
Vegetables	Cauliflower Florets | Garden Peas
Dessert	Banana Sponge with Custard
Wednesday
Hot Counter	Chicken and Sweetcorn Pie
Vegetarian Option	Mushroom Wellington
Accompaniment	Steamed New Parsley Potatoes
Vegetables	Broccoli Florets | Carrots
Dessert	Iced Carrot Cake
Thursday
Hot Counter	Chilli Taco
Vegetarian Option	Vegetable and Mixed Bean Taco
Accompaniment	Steamed Rice
Vegetables	Green Beans | Sweetcorn
Dessert	Golden Syrup Flapjack
Friday
Hot Counter	Beef Burger or Turkey Burger
Vegetarian Option	Crumbed Vegetable Burger
Accompaniment	Floured Bread Buns | Potato Wedges
Vegetables	Baton Carrots | Baked Beans
Dessert	Chocolate Chip Cookies
Week 3
Monday
Hot Counter	Meatballs in a Ragu Sauce
Vegetarian Option	Quorn Balls in a Ragu Sauce
Accompaniment	Penne Pasta
Vegetables	Broccoli Florets | Baton Carrots
Dessert	Vanilla and Lemon Sponge with Custard
Tuesday
Hot Counter	Beef and Onion Pie
Vegetarian Option	Roast Vegetable Tart
Accompaniment	Steamed New Potatoes
Vegetables	Cauliflower Florets | Garden Peas
Dessert	Iced Gingerbread
Wednesday
Hot Counter	Sweet and Sour Chicken
Vegetarian Option	Sweet and Sour Vegetables
Accompaniment	Steamed Rice
Vegetables	Green Beans | Stir Fried Vegetables
Dessert	Apple Pie with Custard
Thursday
Hot Counter	Toad in the Hole
Vegetarian Option	Quorn in the Hole
Accompaniment	Steamed Rice
Vegetables	Savoy Cabbage | Mashed Carrots/Swede
Dessert	Orange Jelly
Friday
Hot Counter	Cheese and Tomato Pizza
Vegetarian Option	Vegetable Calzone Wrap
Accompaniment	Chipped Potatoes
Vegetables	Sweetcorn | Baked Beans
Dessert	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.