Spring Term 2019 – Week 2
Week 1 |
|
| Monday | |
| Main Counter | Sweet and Sour Chicken (or Halal Chicken) |
| Vegetarian Option | Vegetables in Black Bean Sauce |
| Accompaniments | Noodles |
| Vegetables | Baby Corn | Mangetout |
| Dessert | Jam Sponge with Custard |
| Tuesday | |
| Main Counter | Sausages with Gravy |
| Vegetarian Option | Vegetarian Sausages with Gravy |
| Accompaniments | Mashed Potato |
| Vegetables | Peas | Fried Onions |
| Dessert | Strawberry Cheesecake |
| Wednesday | |
| Main Counter | Roast Turkey with Yorkshire Pudding (or Halal Turkey) |
| Vegetarian Option | Cauliflower Cheese |
| Accompaniments | Roasted Potatoes |
| Vegetables | Broccoli | Carrots |
| Dessert | Pancakes with Lemon and Sugar |
| Thursday | |
| Main Counter | Chicken Korma with Naan Bread |
| Vegetarian Option | Cauliflower and Chickpea Korma with Naan Bread |
| Accompaniments | Pilau Rice |
| Vegetables | Bombay Potatoes | Curried Cauliflower |
| Dessert | Apple and Cinnamon Pie with Cream |
| Friday | |
| Main Counter | Fish Fingers or Breaded Pollock |
| Vegetarian Option | Breaded Halloumi |
| Accompaniments | Chips |
| Vegetables | Garden Peas | Bakes Beans |
| Dessert | Fruit Salad |
Week 2 |
|
| Monday | |
| Main Counter | Minced Beef and Mushroom Pie (or Halal Beef) |
| Vegetarian Option | Vegetarian Mince and Mushroom Pie |
| Accompaniments | Mashed Potato |
| Vegetables | Cauliflower | Red Cabbage |
| Dessert | Pear and Chocolate Crumble with Cream |
| Tuesday | |
| Main Counter | BBQ Chicken Wrap (or Halal Chicken) |
| Vegetarian Option | BBQ Mediterranean Vegetable Wrap |
| Accompaniments | Cajun Potato Wedges |
| Vegetables | Sweetcorn | Roasted Courgettes |
| Dessert | Cherry Upside Down Cake |
| Wednesday | |
| Main Counter | Roast Pork with Apple Sauce (or Halal Chicken) |
| Vegetarian Option | Goats Cheese and Tomato Tart |
| Accompaniments | Roasted Potatoes |
| Vegetables | Carrots | Honey Roast Parsnips |
| Dessert | Ring Doughnuts |
| Thursday | |
| Main Counter | Beef Lasagne (or Halal Beef Lasagne) |
| Vegetarian Option | Vegetarian Lasagne |
| Accompaniment | Garlic Bread |
| Vegetables | Roasted Med Veg | Sweetcorn |
| Dessert | Syrup Sponge with Custard |
| Friday | |
| Main Counter | Chicken Burger (or Halal Chicken Burger) |
| Vegetarian Option | Southern Fried Quorn Burger |
| Accompaniment | Chips |
| Vegetables | Peas | Baked Beans |
| Dessert | Peaches and Cream |
Week 3 |
|
| Monday | |
| Main Counter | Shepherd Pie with Gravy |
| Vegetarian Option | Vegetarian Shepherds Pie with Gravy |
| Accompaniment | Mashed Potato |
| Vegetables | Green Beans | Herby Carrots |
| Dessert | Rice Pudding |
| Tuesday | |
| Main Counter | Beef Rogan Josh with Naan Bread (or Halal Beef) |
| Vegetarian Option | Winter Vegetable Rogan Josh with Naan Bread |
| Accompaniment | Pilau Rice |
| Vegetables | Onion Bhaji | Mangetout |
| Dessert | Chocolate Sponge with Chocolate Custard |
| Wednesday | |
| Main Counter | Roast Chicken with Stuffing (or Halal Chicken) |
| Vegetarian Option | Roast Quorn Fillet with Stuffing |
| Accompaniment | Roasted Potatoes |
| Vegetables | Savoy Cabbage | Roasted Swede |
| Dessert | Strawberry Pavlova |
| Thursday | |
| Main Counter | Breaded Lemon Pork (or Halal Chicken Escalope) |
| Vegetarian Option | Winter Vegetable Bake |
| Accompaniment | Herb Roasted New Potatoes |
| Vegetables | Broccoli | Carrots |
| Dessert | Blueberry Muffin with Cream |
| Friday | |
| Main Counter | Fish Fingers or Breaded Pollock |
| Vegetarian Option | Macaroni Cheese |
| Accompaniment | Chips |
| Vegetables | Garden Peas | Baked Beans |
| Dessert | Ice Cream |
Available Daily |
|
| Homemade Soup of the Day | Jacket Potato Bar with Grated Cheese and Beans | Sandwiches & Baguettes | Seasonal Fruit | Yoghurt with a choice of toppings | |
Salad Bar |
|
| Mondays | Greek | Five Bean Rice | Potato | Roasted Broccoli | Grated Carrot and Beetroot | Egg & Watercress | Tomato | Cucumber | Mixed Leaf | Roasted Vegetable | Couscous |
| Tuesdays | Avocado & Baby Gem | Coleslaw | Waldorf | Pesto Pasta | Five Bean Rice | Tomato | Cucumber | Mixed Leaf | Caesar |
| Wednesdays | Cherry Tomato & Avocado | Roasted Mediterranean Vegetables | Tuna Niçoise | Potato | Beetroot | Tomato & Pesto | Cucumber | Mixed Leaf | Prawn & Seafood |
| Thursdays | Roasted Broccoli & Chilli | Chicken Caesar | Roasted Butternut Squash | Baby Spinach & Balsamic | Coleslaw | Mozzarella & Chive | Tomato | Cucumber | Mixed Leaf | Red Bean, Sweetcorn & Rice |
| Fridays | Celery & Five Bean | Chic Pea, Cherry Tomato & Red Onion | Mango Chilli & Spring Onion | Pepper, Grated Carrot & Fennel | Greek Salad | Coleslaw | Tomato & Basil | Cucumber | Mixed Leaf | Sweet Potato & Avocado |
Protein Bar |
|
| Mondays | Cheese | Ham |
| Tuesdays | Houmous | Chicken |
| Wednesdays | Egg & Cress | Beef |
| Thursdays | Cheese | Smoked Mackerel |
| Fridays | Tuna | Salami |
Daily Tuck Shop Items |
|
| Home Baked Cookies | Panini | Fresh baked pastries – croissants, pain au chocolats | Sausage Rolls | Fruit | Fruit Smoothies | Selection of Fruit Drinks | Water | Milkshakes [Yazoo approved for schools] | Savoury Wraps [when available] |
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 his team. His 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.
