SCHOOL KITCHEN
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 Menu
| w/c 27/01/20 | Monday | Tuesday | Wednesday | Thursday | Friday |
| Soup of the day | Tomato soup | Vegetable soup | Butternut squash & sweet potato soup | ||
| Main Dish | Mixed vegetable noodles | Chicken and sweetcorn pie | Macaroni pasta | Turkey escalope | Breaded fish |
| Vegetarian Dish | Spanish omelette | Vegetable pie | Vegetable pasty | Vegetable and sweet potato stew | Jacket potato with cheese |
| Side dish | Broccoli and sweetcorn | Roasted vegetables and carrots | Green beans and cauliflower | Roast potato and butternut squash | Baked beans and peas new potatoes |
| Selection of salad | Tomato and carrot | Cous cous | Coleslaw | Tomato and cucumber | Mix of Salad |
| Fresh bread | Wholemeal bread | Wholemeal bread | Wholemeal bread | Wholemeal bread | Wholemeal bread |
| Pudding | Fresh fruit | Pineapple upside down custard | Apple crumble with custard | Yogurt with honey | Ice sponge |