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

Produce is supplied by local greengrocers, butchers and fishmongers.

Spring Term Menus

MENU 1

MONDAY

TUESDAY

WEDNESDAY

THURSDAY

FRIDAY

January

14/1/19

February

4/2/19

March 

  4/3/19  25/3/19

CHUNKY TOMATO OR CHICKEN & SWEETCORN SOUP

CRUSTY FRENCH BREAD, CHEESE,
CARROT AND CUCUMBER CRUDITÉS

CHOCOLATE BROWNIES

ROAST CHICKEN & GRAVY
OR
GRILLED QUORN FILLET

ROAST POTATOES, SAVOY CABBAGE AND PARSNIPS

SEASONAL FRESH FRUIT

SPAGHETTI BOLOGNESE
OR
QUORN BOLOGNESE

CAULIFLOWER AND COURGETTE

PINEAPPLE
UPSIDE DOWN CAKE

FISH PIE
OR
POACHED POLLOCK
OR
SPANISH OMELETTE

SWEETCORN, BROCCOLI, GARLIC BREAD AND QUINOA

STEWED APPLE WITH GINGER BISCUITS

LAMB MEATBALLS
OR
FALAFEL
IN TOMATO SAUCE

MASHED POTATOES, CARROTS AND MUSHROOMS

RASPBERRY MUFFINS

 

MENU 2

MONDAY

TUESDAY

WEDNESDAY

THURSDAY

FRIDAY

January

21/1/19

February

11/2/19

March

  11/3/19

MACARONI CHEESE

BROCOLLI AND CARROTS

APPLES OR BANANAS

SHEPHERD’S PIE
OR
SWEET PEPPER PIE

PEAS AND SWEETCORN

YOGHURT AND HONEY

ROAST CHICKEN & GRAVY
OR
GRILLED QUORN FILLET

CARROTS, BRUSSEL SPROUTS, ROAST POTATO, YORKSHIRE PUDDING

RICE PUDDING WITH HOMEMADE COULIS

BAKED SALMON
OR
MARIA’S EMPANADAS

BROCOLLI, CAULIFLOWER AND NEW POTATOES

SPELT MARBLE CAKE AND CHOCOLATE CUSTARD

CHUNKY TOMATO SOUP

CRUSTY FRENCH BREAD

OR

LENTIL STEW

CARROT AND CUCUMBER CRUDITÉS


FLAPJACKS

 

MENU 3

MONDAY

TUESDAY

WEDNESDAY

THURSDAY

FRIDAY

January

7/1/19 28/1/19

February

25/2/19

March

 18/3/19

TURKEY CARBONARA
OR
PLAIN PASTA

BROCCOLI AND ROASTED TOMATOES

CHOCOLATE BROWNIES

BEEF LASAGNE
OR
AUBERGINE LASAGNA

PEAS AND CAULIFLOWER

APPLES AND BANANAS

SWEET AND SOUR CHICKEN
OR
LEEK AND POTATO SOUP WITH FRENCH BREAD

CARROTS AND COURGETTES

YOGHURT WITH BLUEBERRIES

POACHED SALMON
OR
BROCCOLI QUICHE


SWEETCORN, BROCCOLI AND COUS COUS

FLAPJACKS

LAMB STEW
OR
VEGETARIAN STEW


MASHED POTATOES

VICTORIA SPONGE