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Winter 2016 Menu Week 1

Week 1


Allergens in brackets




Chicken casserole (celery)

Tomato pasta (V) (celery, wheat)
Creamed potatoes (milk)
peas, sweetcorn, broccoli
Fresh fruit salad
Banana cake (eggs, milk, wheat)




Roast lamb, mint sauce and gravy (barley, celery, soya, wheat)
Cheese pasta (V) (milk, mustard, wheat)
Roast potatoes, swede, cabbage,
vegetable bake (celery)
Steamed raspberry sponge and custard (eggs, milk, wheat)
Orange cake (eggs, milk, wheat)




Stew (barley, celery, soya, wheat)
Fish fingers (fish, wheat)
Creamed potatoes (milk)
green beans, sweetcorn, peas
spaghetti hoops (wheat)
Rice pudding (milk)
Chocolate oaty biscuits (milk, oats, wheat)




Lasagne (eggs, milk, mustard, wheat)
Cottage pie (celery)
Jacket potato
Coleslaw (egg, mustard)
Salad garnish, carrots, peas, broccoli, sweetcorn
Chocolate mint cake (egg, milk, wheat)
Bread and butter pudding (egg, milk, wheat)




Meat pie and gravy (barley, celery, milk, soya, wheat)
Ham, pineapple and cheese (milk)
Creamed potatoes (milk)
Jacket potato, country mixed vegetables, baked beans, peas
Caramel slice (milk, wheat)
Gingerbread and custard (milk, wheat)


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.