Home Page

Winter 2016 Menu Week 3

Week 3


Allergens in brackets




Meat pie and gravy (barley, celery, soya, wheat)
Lasagne (eggs, milk, mustard, wheat)
Creamed potatoes (milk)
Country mixed vegetables, peas, sweetcorn
Coleslaw (eggs, mustard)
Rice Pudding (eggs)
Ginger biscuits (milk, oats, wheat)




Cottage pie (celery, milk)
Salmon pie (celery, fish, milk)
Broccoli, green beans, sweetcorn, carrots
Fresh fruit salad
Iced sponge (eggs, milk, wheat)




Roast beef, gravy (barley, celery, soya, wheat)
Yorkshire pudding (eggs, milk, wheat)
Cheese pasta (V) (milk, mustard, wheat)
Roast potatoes, swede, cabbage
vegetable bake (celery)
Steamed syrup sponge and custard (eggs, milk, wheat)
Strawberry cheese cake (milk, wheat)




Chicken casserole (celery)
Pizza (V) (celery, milk, wheat)
Creamed potatoes (milk)
Peas, sweetcorn, broccoli, baked beans
Chocolate krispy (barley, milk)
Bread and butter pudding (eggs, milk, wheat)




Stew (barley, celery, soya, wheat)
Battered cod (fish, milk, mustard, wheat)

Creamed potatoes (milk)
Peas, sweetcorn and green beans
Strawberry shortcake (eggs, milk, wheat)
Chocolate fudge cake (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) available each day.