Lunch menus
Lunch is provided for all boys from Reception upwards and is served in the dining room by our friendly, fully-trained team. Sittings are in class order starting with the youngest between 11.40 a.m. and 1.10 p.m.
Lunch menus for spring 1st half of term
W/C March 22
HOT CHOICES
Grated Cheese
Sliced Egg
DESSERTS
Eve's Pudding & Custard
Fresh Fruit
Yoghurts
HOT CHOICES
Grated Cheese
Sliced Turkey
DESSERTS
Bakewell Tart & Custard
Angel Delight
Fresh Fruit
Yoghurts
HOT CHOICES
Grated Cheese
Sliced Chicken
DESSERTS
Rice Pudding
Cheese & Biscuits
Fresh Fruit
Yoghurts
HOT CHOICES
Grated Cheese
Sliced Turkey
DESSERTS
Spiced Apple Cake & Custard
Peaches
Fresh Fruit
Yoghurts
HOT CHOICES
Fish Fingers
Jacket Potato
Chips
Baked Beans
Peas
Grated Cheese
Sliced Ham
DESSERTS
Macaroon Tart & Custard
Mandarins
Fresh Fruit
Yoghurts
W/C March 8
Cheese & Biscuits Fresh Fruit
Grated Cheese
Peach Crumble & Custard
Pears
Grated Cheese
Apple Pie & Custard
Grated Cheese
Grated Cheese
Crunchy Cherry Pie & Custard
Grated Cheese
Chocolate Cracknel
W/C March 15
HOT CHOICES
DESSERTS
Apple Crumble & Custard
Pears
Fresh Fruit
Yoghurts
HOT CHOICES
SALAD
DESSERTS
Iced Sponge
Cheese & Biscuits
Fresh Fruit
Yoghurts
HOT CHOICES
SALAD
DESSERTS
Yoghurts
HOT CHOICES
Grated Cheese
Sliced Turkey
Yoghurts
HOT CHOICES
Fish
Grated Cheese
Sliced Ham
Sardines
DESSERTS
Mandarins
Fresh Fruit
Yoghurts
W/C March 29
Grated Cheese
Peach Crumble & Custard
Pears
Grated Cheese
Apple Pie & Custard
Healthy Choices
We provide a well-balanced and varied diet for your son which meets any special dietary requirements. A vegetarian option, fresh fruit, salads and vegetables are always available and every effort is made to encourage the pupils to choose a healthy diet.
Healthy choices include:
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Jacket potatoes are always available.
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Flora margarine is available as an alternative to butter.
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Brown and wholemeal bread is always available and all of bread served is low sodium.
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Fresh fruit is always available for dessert.
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Only low sodium salt is on the tables.
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A salad bar has a range of fresh, homemade salads which change daily.
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Semi-skimmed always available as an alternative to whole milk.
Healthy Cooking
As part of our commitment to producing a healthy menu selection the following methods of food production are used:
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Food oven cooked not fried whenever possible.
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Only vegetable oil is used for frying.
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All sauces and custards are made with low fat spreads and semi-skimmed milk.
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We use herbs and spices to flavour dishes and reduce the need for added salt.
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Sugar is always used sparingly.
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Brown rice is used with white rice.
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Wholemeal flour is used with white flour.
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Low fat cheese is used.
Mrs J. Foley, Catering Manager