Spring 2019 – Week 2 |
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Week 1 |
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| Monday | |
| Hot Counter | 3 cheese macaroni bake |
| Vegetarian Option | Pasta with roasted tomato and basil sauce |
| Accompaniment | Garlic bread |
| Vegetables | Roasted cauliflower | roasted red onion |
| Dessert | Toffee apple pie and cream |
| Tuesday | |
| Hot Counter | Pork Swedish meatball in a rich cranberry gravy |
| Vegetarian Option | Quorn Swedish meatball in a rich cranberry gravy |
| Accompaniment | Mashed potato |
| Vegetables | Peas | carrots |
| Dessert | Blueberry flapjack |
| Wednesday | |
| Hot Counter | Chicken and vegetable pie with a cheesy mashed potato topping |
| Vegetarian Option | Parsnip and carrot toad in the hole |
| Accompaniment | Roasted new potatoes |
| Vegetables | Steamed broccoli | butternut squash |
| Dessert | Mandarin and orange jelly pots |
| Thursday | |
| Hot Counter | Thai red beef curry |
| Vegetarian Option | Thai green vegetable curry |
| Accompaniment | Fragrant rice |
| Vegetables | Mangetout | baby corn |
| Dessert | Banana and lime cake |
| Friday | |
| Hot Counter | Hot dog with caramelised onion | halal chicken dog |
| Vegetarian Option | Quorn hot dog with caramelised onion |
| Accompaniment | French fries |
| Vegetables | BBQ beans | roasted zesty corn on the cob |
| Dessert | Rocky road |
Week 2 |
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| Monday | |
| Hot Counter | Turkey chow mein with broccoli and red onion |
| Vegetarian Option | Quorn chow mein with broccoli and red onion |
| Accompaniment | Egg noodles |
| Vegetables | Bok choy | carrots |
| Dessert | Courgette cake with coconut icing |
| Tuesday | |
| Hot Counter | Beef ragu with garlic focaccia bread |
| Vegetarian Option | Roasted pepper and courgette arrabiata |
| Accompaniment | Penne pasta |
| Vegetables | Roasted tomatoes | green beans |
| Dessert | Orange polenta cake |
| Wednesday | |
| Hot Counter | Honey and mustard gammon |
| Vegetarian Option | Honey roasted root vegetable puff pie |
| Accompaniment | Roasted potatoes |
| Vegetables | Roasted cauliflower | savoy cabbage |
| Dessert | Dutch apple sponge and custard |
| Thursday | |
| Hot Counter | Buttered chicken curry with tossed naan |
| Vegetarian Option | Sweet potato, spinach and lentil dahl |
| Accompaniment | Bombay potato | pilau rice |
| Vegetables | Onion bhaji | cumin roasted broccoli |
| Dessert | Banoffee cake and cream |
| Friday | |
| Hot Counter | Battered mini fish fillets with tartar sauce |
| Vegetarian Option | Vegetable goujons with tomato sauce |
| Accompaniment | Chips |
| Vegetables | Baked beans | peas |
| Dessert | Chocolate chip cookies |
Week 3 |
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| Monday | |
| Hot Counter | Cumberland sausage with gravy | halal chicken sausage |
| Vegetarian Option | Quorn sausage |
| Accompaniment | Mashed potato |
| Vegetables | Sweetcorn | green beans |
| Dessert | Chocolate and pear crumble with chocolate sauce |
| Tuesday | |
| Hot Counter | Fish pie with a puff pastry topping |
| Vegetarian Option | 3 cheese and leek filo pie |
| Accompaniment | New potatoes |
| Vegetables | Broccoli | roasted carrots |
| Dessert | Iced sprinkle cake |
| Wednesday | |
| Hot Counter | Chicken with a hickory BBQ sauce pasta bake |
| Vegetarian Option | Quorn with a hickory BBQ sauce pasta bake |
| Accompaniment | Garlic bread |
| Vegetables | Sugar snap peas | baked courgette and aubergine |
| Dessert | Eton mess pot with mixed berry compote |
| Thursday | |
| Hot Counter | Beef chilli open enchiladas with sour cream and chive |
| Vegetarian Option | Roasted vegetable chilli open enchiladas |
| Accompaniment | Rice and beans |
| Vegetables | Refried beans | lime roasted corn on the cob |
| Dessert | Bakewell tart and custard |
| Friday | |
| Hot Counter | Turkey burger with cheese and tomato relish |
| Vegetarian Option | Bean burger with cheese and mango chutney |
| Accompaniment | Roasted potato wedges |
| Vegetables | Baked beans | peas |
| Dessert | Mini doughnut |
Available Daily |
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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.
