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Winter 2016 Menu Week 4

Week 4


Allergens in brackets




Spaghetti bolognaise (wheat)
Sweet n sour chicken and rice (celery)
green beans, sweetcorn, peas, baby carrots
Carrot cake (eggs, milk, wheat)
Lemon cake (eggs, milk, wheat)




Chicken curry and rice (celery, milk, mustard)
Sausages (soya, sulpher dioxide, wheat)
Creamed potatoes (milk)
Carrots, peas, broccoli, sweetcorn, sliced cucumber, sultanas
Crumble and custard (milk, wheat)
Fruity muffins (wheat)




Meat pie and gravy (barley, celery, soya, wheat)
Chicken goujons (milk, wheat)
Creamed potatoes, (milk)
Country mixed vegetables, peas, baked beans,
Flapjack (milk, oats)
Banoffee pie (milk, wheat)




Roast pork, apple sauce and gravy (barley, celery, soya, wheat)
Cheese pasta (V) (milk, mustard, wheat)
Roast potatoes, swede, cabbage
Vegetable bake (celery)
Steamed jam sponge and custard (eggs, milk, wheat)
Oaty biscuits (milk, oats, wheat)




Chicken merengo and rice (wheat)
Cheese whirls (V) (milk, wheat)
Creamed potatoes (milk)
Baked beans, carrots, broccoli
Fresh fruit salad (milk, soya)
Iced chocolate sponge (eggs, 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.