Lunches

 

Spring 2019 – Week 3

Week 1

Monday
Hot Counter Penne Pasta in a Marinara Sauce
Vegetarian Option Macaroni Cheese
Accompaniment Garlic Bread
Vegetables Carrots | Green Beans
Dessert Flapjacks
Tuesday
Hot Counter Pork Sausages (or Halal Chicken Sausage)
Vegetarian Option Quorn Sausage
Accompaniment Mashed Potatoes
Vegetables Cauliflower Florets | Sweetcorn
Dessert Raspberry Jelly
Wednesday
Hot Counter Beef Chilli Taco
Vegetarian Option Vegetable and Mixed Bean Chilli Taco
Accompaniment Steamed Rice
Vegetables Sweetcorn | Broccoli Florets
Dessert Gingerbread Cake with Custard
Thursday
Hot Counter Chicken and Leek Pie
Vegetarian Option Mushroom Frittata
Accompaniment Steamed Potatoes
Vegetables Baton Carrots | Broccoli Florets
Dessert Home Style Pancakes
Friday
Hot Counter Beef Burgers
Vegetarian Option Crumbled Vegetable Burgers
Accompaniment Chipped Potatoes
Vegetables Garden Peas | Baked Beans
Dessert Chocolate Chip Muffins

Week 2

Monday
Hot Counter Lamb Stew with Savoury Dumplings
Vegetarian Option Vegetable Stew with Savoury Dumplings
Accompaniment Mashed Potatoes
Vegetables Mashed Carrot/Swede | Broccoli Florets
Dessert Apple and Blueberry Crumble with Custard
Tuesday
Hot Counter Pork Meatballs in a Ragu (or Halal Chicken Balls)
Vegetarian Option Quorn Balls in Ragu Sauce
Accompaniment Penne Pasta
Vegetables Sweetcorn | Garden Peas
Dessert Chocolate Banana Sponge with Custard
Wednesday
Hot Counter Chicken Curry
Vegetarian Option Chickpeas and Green Lentil Curry
Accompaniment Steamed Rice
Vegetables Cauliflower Florets | Green Beans
Dessert Orange Jelly
Thursday
Hot Counter Beef and Onion Pie
Vegetarian Option Leek and Potato Pie
Accompaniment Steamed Potatoes
Vegetables Green Beans | Sweetcorn
Dessert Blueberry Muffins
Friday
Hot Counter Cheese and Tomato Pizza
Vegetarian Option Vegetable and Feta Calzone
Accompaniment Potato Wedges
Vegetables Baked Beans | Baton Carrots
Dessert Chocolate Chip Cookies

Week 3

Monday
Hot Counter Toad in the Hole (or Halal Chicken Sausages)
Vegetarian Option Quorn in the Hole
Accompaniment Mashed Potato
Vegetables Savoy Cabbage | Carrots
Dessert Apple and Blackberry Pie with Custard
Tuesday
Hot Counter Beef Bolognaise
Vegetarian Option Roast Vegetable Pasta Bake
Accompaniment Penne Pasta
Vegetables Broccoli Florets | Sweetcorn
Dessert Iced Carrot Cake
Wednesday
Hot Counter Roast Pork with Stuffing (or Halal Chicken)
Vegetarian Option Roast Quorn with Stuffing
Accompaniment Roast Potatoes
Vegetables Cauliflower Florets | Mashed Carrot/Swede
Dessert Lemon Sponge with Custard
Thursday
Hot Counter Sweet and Sour Chicken
Vegetarian Option Sweet and Sour Vegetables
Accompaniment Steamed Rice
Vegetables Green Beans | Baton Carrots
Dessert Iced Fruit Smoothies
Friday
Hot Counter Fish Fingers
Vegetarian Option Cheese Puff
Accompaniment Chipped Potatoes
Vegetables Baked Beans | Garden Peas
Dessert Lime Jelly

 

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.