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Summer 2018 Menu Week 3

Week 3


Allergens in brackets




Chicken curry and rice (celery, milk, mustard)

Fish fingers (wheat, fish)

Creamed potatoes (milk), broccoli, baby carrots, baked beans, sliced cucumber, sultanas


Fruit filled meringue (egg, milk)

Peppermint slice (wheat, milk)




Chilli and rice and coleslaw (egg, milk, mustard)

Chicken goujons (wheat, milk)

Jacket potatoes, baked beans, broccoli, sweetcorn and peas


Chocolate muffins (wheat)

Apple Krispy and custard (milk, barley)




Spaghetti bolognaise (wheat)

Sweet chilli wraps (wheat, milk)

Jacket potatoes, potato salad (egg, milk, mustard), carrots, green beans, sweetcorn and salad garnish


Jam and cream sponge (wheat, egg, milk)

Ice cream (milk, soya)




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

Ham, pineapple, tuna (fish, egg, mustard, milk)

Creamed potato (milk), jacket potato, country mixed vegetables, peas, parsnips (wheat), spaghetti hoops (wheat)


Fresh fruit salad

Oaty biscuits (wheat, milk, oats)




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

Cheese pasta (wheat, milk, mustard)

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


Chocolate Krispy (milk, barley)

Crumble and custard (wheat, milk)


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.