All food is freshly prepared and cooked on site by our CHS kitchen team.

Produce is supplied by local greengrocers, butchers and fishmongers.

Summer Term Menus

MENU 1

MONDAY

TUESDAY

WEDNESDAY

THURSDAY

FRIDAY

April

29

May

20

June 

  17

July

8

COLD CHICKEN
OR
BROCCOLI QUICHE


POTATO SALAD,
COLESLAW, BABY TOMATOES AND CUCUMBER

FETA SALAD

SPONGE CAKE & ICE CREAM

JACKET POTATOES WITH TUNA AND BAKED BEANS
OR
TOMATOE QUICHE

COLESLAW, MOZZARELLA, BABY TOMATOES

HONEY YOGHURT

LASAGNE
OR
VEGETARIAN LASAGNE

CELERY AND CHERRY TOMATO CRUDITÉS

ICE CREAM

SWEET & SOUR CHICKEN
OR
SWEET & SOUR TOFU

EGG NOODLES

FRESH FRUIT

BAKED SALMON WITH GARLIC & GINGER
OR
SPINACH QUICHE WITH CHEESE & SULTANAS


COUS COUS

FLAPJACKS

 

MENU 2

MONDAY

TUESDAY

WEDNESDAY

THURSDAY

FRIDAY

May

6

(Monday/Tuesday swap 7 May)

June

3

24

JACKET POTATOES WITH BAKED BEANS & TUNA
OR
BUTTERED PASTA


CRUSTY BREAD, EGG, GRATED CARROT,  CUCUMBER & BABY TOMATOES

FLAP JACKS

ROAST CHICKEN
OR
ROASTED QUORN

POTATOES WITH ROSEMARY & THYME

BROCCOLI & SWEETCORN

FRUIT COCKTAIL

SPAGHETTI BOLOGNESE
OR
VEGETARIAN BOLOGNESE

CELERY & CHERRY TOMATO CRUDITÉS

YOGHURT LOLLIES 

COD WITH OPTIONAL TOMATO SAUCE
OR
MARIA’S EMPANADA

QUINOA SALAD

TOMATO & FETA CHEESE SALAD


CHOCOLATE BROWNIES

COLD LAMB
OR
VARIOUS SALADS

COUS COUS

RICE PUDDING WITH STRAWBERRY COULIS

 

MENU 3

MONDAY

TUESDAY

WEDNESDAY

THURSDAY

FRIDAY

May

13

June

10

July

 1

TUNA PASTA SALAD
OR
TOMATOE QUICHE

FRENCH BREAD

CARROT & CUCUMBER CRUDITÉS

SPELT SPONGE CAKE

LAZAGNE
OR
VEGETARIAN LAZAGNE

BROCCOLI, SWEETCORN

YOGHURT WITH GRANOLA

CHICKEN SALAD

OR

QUORN SALAD


QUINOA

FETA & CHERRY TOMATOES


ICE CREAM

HOMEMADE BURGERS
OR

SPINACH & GOAT’S CHEESE SALAD WITH HONEY & BALSAMIC VINEGAR DRESSING

PARMENTIERS POTATOES

SLICED TOMATOES & RED ONION


SPELT MARBLE CAKE

SCHOOL TRIP

5 JULY 2019