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Winter 2017/18 Menu Week 3

 

Week 3

 

Allergens in brackets

 

Monday:

 

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)

 

Tuesday:

 

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

 

Wednesday:

 

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)

 

Thursday:

 

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)

 

Friday:

 

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.

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