Lunches

Autumn

 Autumn Term 2024

Week 1

Monday
Hot Counter Lamb Lasagne
Vegetarian Option Cheese & Bean Quesadilla
Accompaniments Garlic Bread
Vegetables

Honey Glazed Carrots

Steamed Sweetcorn

Desserts Peach Crumble with Vanilla Custard
Tuesday
Soup Tomato & Basil
Hot Counter Mac & Cheese with toppings
Vegetarian Option Vegetarian Pasta Bake
Accompaniments
Vegetables

Sweetcorn

Green Peas

Desserts Assorted Cookies
Wednesday
Hot Counter

Pork Sausages

Chicken Sausages

Vegetarian Option

Vegan Sausages

Vegan Nuggets

Accompaniments

Mashed Potatoes

Thyme Gravy

Vegetables

Baked Beans

Broccoli

Desserts School Iced Cake
Thursday
Soup Vegetable
Hot Counter Katsu Chicken with Katsu Sauce
Vegetarian Option Sweet Potato Curry
Accompaniments

Vegetable Samosas

Steamed Rice

Vegetables

Parsley Carrots

Green Beans

Desserts Rich Chocolate Mousse
Friday
Hot Counter Battered Fish or Fish Fingers
Vegetarian Option Vegetable Burger in a Bun
Accompaniments Oven Chips
Vegetables

Green Peas

Baked Beans

Desserts Maple Waffles with Sauces

Week 2

Monday
Hot Counter

Beef Burgers

Chicken Burgers

Vegetarian Option Vegetarian Burgers with Buns & Relish
Accompaniments Crispy Potato Wedges
Vegetables

Garden Peas

Steamed Sweetcorn

Desserts Yoghurt Bar with Granola, Fruit Coulis & Seeds
Tuesday
Soup Leek & Potato
Hot Counter Beef Bolognese
Vegetarian Option Vegetarian Bolognese
Accompaniments Penne Pasta
Vegetables

Broccoli

Roasted Vegetables

Desserts Mini Doughnuts
Wednesday
Hot Counter Roasted Pork with Apple Sauce
Vegetarian Option Roasted Vegetable Crumble
Accompaniments Roasted Potatoes
Vegetables

Savoy Thyme Cabbage

Roasted carrots

Desserts Jam & Coconut Sponge Cake with Custard
Soup Carrot & Coriander
Hot Counter Sweet & Sour Chicken
Vegetarian Option Chinese Quorn & Vegetable Noodles
Accompaniments Brown Rice
Vegetables

Stir-Fry Vegetables

Sweetcorn

Desserts Eton Mess
Friday
Hot Counter Codfish Cakes or Fish Fingers
Vegetarian Option Quorn Dippers with BBQ Sauce
Accompaniments Oven Chips
Vegetables

Green Peas

Baked Beans

Dessert Oats Flapjack

Week 3

Monday
Hot Counter Pork Sausages
Vegetarian Option

Cheese & Onion Pasties

Vegetarian Nuggets

Accompaniments

Onion Gravy

Mashed Potatoes

Vegetables

Green Beans

Baked Beans

Desserts Marble Cake with Cream
Tuesday
Soup Sweet Potato & Carrot
Hot Counter Meatballs in Tomato Sauce
Vegetarian Option Vegetable Bolognaise
Accompaniments Penne Pasta
Vegetables

Steamed Broccoli

Sweetcorn

Desserts Apple Crumble with Custard
Wednesday
Hot Counter Roasted Chicken with Gravy & Stuffing
Vegetarian Option Vegetarian Frittata
Accompaniments Roasted New Potatoes
Vegetables

Roasted Rosemary Carrots

Green Beans

Desserts Chocolate Sponge Cake with Chocolate Sauce
Thursday
Soup Fresh Lentil
Hot Counter Chilli Con Carne
Vegetarian Option Vegetarian Chimichangas
Accompaniments Mexican Rice
Vegetables

Sweetcorn & Peppers

Steamed Broccoli

Desserts Seasonal Fruit Salad
Friday
Hot Counter Breaded Fish or Fish Fingers
Vegetarian Option Vegetarian Sausage Rolls
Accompaniments Oven Chips
Vegetables

Green Peas

Baked Beans

Dessert Mini Chocolate Muffins

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.