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Summer 2018 Menu Week 1

 

Week 1

 

Allergens in brackets

 

Monday:

 

Spaghetti bolognaise (wheat)

Sweet and sour chicken and rice (celery)

Broccoli, carrots, peas and sweetcorn

 

Fresh fruit salad

Flapjack (milk and oats)

 

Tuesday:

 

Meat pie and gravy (wheat, milk, soya, celery, barley)

Battered cod (wheat, milk)

Country mixed vegetables and peas

 

Iced chocolate sponge (wheat, milk and eggs)

Chelsea buns (wheat, eggs and milk)

 

Wednesday:

 

Roast pork, apple sauce and gravy (wheat, soya, barley, celery)

Cheese pasta (wheat, milk, mustard)

Roast potatoes, cabbage, swede and vegetable bake (celery)

 

Pineapple upside down cake and custard (wheat, milk, eggs)

Chocolate oat bar (oats, milk)

 

Thursday:

 

Spicy wraps (wheat)

Ham, cheese (milk) and pineapple

Creamed potatoes (milk), wedges, salad garnish, sliced cucumber, baked beans, peas, sweetcorn, coleslaw (egg, mustard, milk)

 

Chocolate mint cake (wheat, milk, eggs)

Rock buns (wheat, milk, eggs)

 

Friday:

 

Chicken curry and rice (celery, milk, mustard)

Tomato pasta (wheat, celery)

Sliced cucumber, sultanas, carrots, broccoli and sweetcorn

 

Jelly and ice cream (milk, soya)

Coffee cake (wheat, milk, eggs)

 

If you have any dietary requirements, please notify the kitchen. On the days that the vegetarian option is not on the menu, please look at the notice board next to the kitchen. Fresh fruit or yoghurt (contains milk) is available as an alternative dessert + wholemeal bread (contains wheat, milk) is available each day.

 

 

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