Lunches

 

Autumn 2018 – Week 2
Week 1
Monday
Hot Counter	Penne Pasta in a Marinara Sauce
Vegetarian Option	Vegetable Pasta Bake  Topped with Crumbled Feta
Accompaniment	Garlic Slice
Vegetables	Sweetcorn | Baton Carrots
Dessert	Carrot Cake
Tuesday
Hot Counter	Cottage Pie
Vegetarian Option	Leek and Potato Pie
Accompaniment	Mashed Potatoes
Vegetables	Savoy Cabbage | Carrot/Swede
Dessert	Chocolate Muffins
Wednesday
Hot Counter	Chicken Curry
Vegetarian Option	Vegetable Curry
Accompaniment	Steamed Rice
Vegetables	Cauliflower Florets | Green Beans
Dessert	Seasonal Fruit Crumble with Custard
Thursday
Hot Counter	Beef Lasagne
Vegetarian Option	Quorn Lasagne
Accompaniment	Steamed Potatoes
Vegetables	Broccoli Florets | Sliced Carrot
Dessert	Iced Lemon Sponge
Friday
Hot Counter	Cod Fish Fingers
Vegetarian Option	Cheese Puff Parcels
Accompaniment	Chipped Potatoes
Vegetables	Garden Peas | Baked Beans
Dessert	Raspberry Jelly
Week 2
Monday
Hot Counter	Pork Sausages
Vegetarian Option	Quorn Sausages
Accompaniment	Mashed Potatoes
Vegetables	Savoy Cabbage | Mashed Carrot/Swede
Dessert	Banana Sponge with Custard
Tuesday
Hot Counter	Chilli Beef Taco
Vegetarian Option	Vegetables and Mixed Bean Chilli Taco
Accompaniment	Steamed Rice
Vegetables	Sweetcorn | Garden Peas
Dessert	Buttermilk Pancakes
Wednesday
Hot Counter	Chicken and Leek Pie
Vegetarian Option	Mushroom and Leek Puff Parcels
Accompaniment	Steamed New Potatoes
Vegetables	Broccoli Florets | Sliced Carrots
Dessert	Fruit Smoothie
Thursday
Hot Counter	Penne Pasta with Carbonara Sauce
Vegetarian Option	Penne Pasta with Ratatouille
Accompaniment	Garlic Bread
Vegetables	Green Beans | Cauliflower Florets
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	Beef and Onion Pie
Vegetarian Option	Minced Quorn and Onion Pie
Accompaniment	Steamed Potatoes
Vegetables	Broccoli Florets | Baton Carrots
Dessert	Chocolate Krispie Cake
Tuesday
Hot Counter	Pork Meatballs in Ragu Sauce
Vegetarian Option	Quorn Balls in Ragu Sauce
Accompaniment	Penne Pasta
Vegetables	Cauliflower Florets | Garden Peas
Dessert	Iced Gingerbread
Wednesday
Hot Counter	Sweet and Sour Chicken
Vegetarian Option	Sweet and Sour Vegetables
Accompaniment	Steamed Rice | Egg Noodles
Vegetables	Green Beans | Baby Corn | Mangetout
Dessert	Orange Jelly
Thursday
Hot Counter	Toad in the Hole
Vegetarian Option	Quorn in the Hole
Accompaniment	Mashed Potato
Vegetables	Savoy Cabbage | Mashed Carrots/Swede
Dessert	Vanilla Sponge with Custard
Friday
Hot Counter	Cheese and Tomato Pizza
Vegetarian Option	Vegetable and Feta Calzone
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.