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Summer 2018 Menu Week 2

Week 2


Allergens in brackets




Lasagne (wheat, milk, eggs, mustard)

Sausages (wheat, soya, sulphur dioxide) and gravy (celery)

Creamed potatoes (milk), jacket potato, broccoli, carrots, sweetcorn, salad garnish, coleslaw (egg, milk, mustard)


Banoffee pie (wheat, milk)

Lemon cake (wheat, milk, eggs)




Barbeque chicken wraps (wheat)

Cheese whirls (wheat, milk)

Jacket potato, potato salad (milk, egg, mustard), salad garnish, baked beans, peas, sweetcorn


Iced buns (wheat, milk, eggs)

Fudge slice (wheat, milk)




Cottage Pie (celery, milk)

Fish pie (fish, celery, milk)

Carrots, broccoli, sweetcorn, green beans


Strawberry cake (wheat, milk, egg)

Ginger biscuits (wheat, milk, oats)




Roast beef, Yorkshire pudding (wheat, milk, egg) and gravy (wheat, barley, soya, celery)

Cheese pasta (wheat, milk, mustard)

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


Jelly and ice cream (milk, soya)

Banana cake (wheat, milk, egg)




Chicken pie and gravy (wheat, celery, milk)


Creamed potatoes (milk), country mixed vegetables, baked beans and sweetcorn


Chocolate fudge cake (wheat, milk)

Fresh fruit salad


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.