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.