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Winter 2017/18 Menu Week 3


Week 3


Allergens in brackets




Battered cod (wheat, fish)
Meat pie and gravy (wheat, barley, soya, celery)

Creamed potatoes (milk), country mixed vegetables, peas and sweetcorn


Iced chocolate sponge (wheat, eggs, milk)
Bread and butter pudding (wheat, eggs, milk)




Chicken curry and rice (celery, milk, mustard)
Cottage pie (celery, milk)

Carrots, broccoli, green beans, sweetcorn, cucumber and sultanas


Caramel shortcake (wheat, milk)
Fresh fruit salad




Sweet and sour chicken and rice (celery)
Sausages (wheat, soya, sulphur dioxide) and gravy ( wheat, barley, soya, celery)

Creamed potatoes (milk), baby carrots, peas, sweetcorn and broccoli


Apple Krispy and custard (milk, barley)
Flapjack (milk, oats)




Spaghetti Bolognaise (wheat)
Spicy wrap (wheat)
Jacket potatoes (butter portion contains milk), peas, sweetcorn, salad garnish, coleslaw (mustard, eggs)


Carrot cake (wheat, egg, milk)
Iced buns (wheat, milk, eggs)




Roast pork, apple sauce and gravy (wheat, mustard, milk)
Cheese pasta (wheat, mustard, milk)

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


Steamed syrup sponge and custard (wheat, milk, eggs)
Orange cake (wheat, milk, eggs)



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.