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

TUNA PASTA SALAD
OR
TOMATO QUICHE


FRENCH BREAD,
CARROT AND CUCUMBER CRUDITÉS

APPLE CRUMBLE

ROAST CHICKEN
OR
GRILLED QUORN FILLET

TOMATO, MOZZARELLA & BASIL SALAD

AVOCADO

QUINOA

CHOCOLATE BROWNIES

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

MACARONI CHEESE
OR
BUTTERED PASTA

SALAD

UPSIDE DOWN PEACH CAKE

SHEPHERD’S PIE
OR
QUORN SHEPHERD’S PIE

BROCCOLI, SWEETCORN

YOGHURT WITH HONEY

MILD CHICKEN CURRY WITH MUSHROOMS

OR

STIR FRY VEGETABLES


BROWN RICE


FRUIT SALAD

HOMEMADE BURGERS
OR

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

PARMENTIERS POTATOES

SLICED TOMATOES & RED ONION


SPELT MARBLE CAKE

SALMON EN CROUTE
OR
SWEET PEPPER PIE


COUS COUS

GREEN BEANS & CARROTS

FRESH FRUIT