1. MONDAYTUESDAYWEDNESDAYTHURSDAYFRIDAY Crispy Battered Fillet of Fish with Chunky Chips Chicken Tikka Masala with Basmati Rice Roast Turkey with Crispy Roast Potatoes and Gravy Sausage Meat, Red Onion and Tomato Plait with New Potatoes Cottage Pie Cumin Spiced Black-Eyed Bean and Sweet Potato Burger With Chunky Chips Quorn Katsu Curry with Basmati Rice Cauliflower and Creamed Corn Bake with Roast Potatoes Cheesy Loaded Twice Baked Potato Casserole Spicy Vegetable and Bean Quesadillas with Cous Cous Poppy BreadNaan BreadWholemeal LoafGarlic Bread Wedge 50/50 Oat Crusted Bloomer Garden Peas Coleslaw Raitta Coconut and Green Bean Stir Fry Seasonal Cabbage Fresh Carrots Sweetcorn Fresh Broccoli Healthy Salad Appleslaw Peaches with Homemade Granola and Yoghurt (fruit based) Mango Fool (fruit based) Orange and Almond Cake with Custard Chocolate Brownie with Cream Apple and Blackberry Crumble with Custard WEEK 1 W/C 18 th April, 9 th May, 30 th May, 20 th June, 11 th July, 1 st Aug, 22 nd Aug, 12 th Sep, 3 rd Oct, 24 th Oct This menu is compliant with the school food standards. We encourage pupils to enjoy a healthy balanced diet. Chartwells can cater for many special dietary requirements. Please speak to the Catering Manager if you have any questions. Summer 2016

2. MONDAYTUESDAYWEDNESDAYTHURSDAYFRIDAY Pork Sausages with Mash Potato and Gravy Spanish Chicken Paella Crispy Fiery Battered Fillet of Fish with Chunky Chips Lemon and Herb Chicken Thigh Ciabatta with Baked Garlic and Herb Wedges Roast Topside of Beef with Crispy Roast Potatoes and Gravy Bean and Vegetable Chilli (wholegrain) Sweet Potato and Bean Coconut Stew with Corn Bread** Cheddar Cheese and Leek Cakes with Chunky Chips Veggie Chilli Soft Tacos with Baked Garlic and Herb Wedges Lynda McCartney Veggie Sausages with Crispy Roast Potatoes and Gravy Floured LoafCorn BreadClassic BloomerPoppy Bread Sesame Seed Loaf Fresh Carrots Garden Peas Sweetcorn Mixed Salad Garden Peas Roast Tomato with a Parsley Crust Houseslaw Sweet Chilli, Cucumber and Tomato Salad Fresh Broccoli Fresh Carrots Gingerbread Cake with Custard Lemon Curd and Yoghurt Fool with Shortbread Seasonal Fruit Salad (fruit based) Yoghurt Pot Cake Toffee Apple Strudel with Custard (fruit based) WEEK 2 W/C 4 th April, 25 th April, 16 th May, 6 th June, 27 th June, 18 th July, 8 th Aug, 29 th Aug, 1 19 th Sep, 10 th Oct, This menu is compliant with the school food standards. We encourage pupils to enjoy a healthy balanced diet. Chartwells can cater for many special dietary requirements. Please speak to the Catering Manager if you have any questions. Summer 2016

3. MONDAYTUESDAYWEDNESDAYTHURSDAYFRIDAY Cajun Salmon Wrap with Spicy Rice** Mexican Beef Chilli with Paprika Wedges Roast Pork with Roast Potatoes and Gravy Cajun Battered Fillet of Fish with Chunky Chips Thai Jungle Chicken Curry with Lime and Coriander Rice Vegetarian Cottage PieTabasco Spiced Vegetable Jambalaya Pan Haggerty (Quorn and Potato Pie) Goats Cheese, Leek and Tomato Tart with Chunky Chips Thai Yellow Vegetable Curry with Lime and Coriander Rice Wholemeal LoafGarlic and Herb BreadCrown LoafPoppy Bread Sesame Seed Twist Sweetcorn Healthy Salad Fresh Carrots Minted Peas Roasted Vegetables Seasonal Cabbage Garden Peas Coleslaw Sweet Chilli Broccoli Pickled Cucumber Salad Lemon Drizzle CakeApple Cracknell with Custard (fruit based) Chocolate Sponge with Chocolate Sauce Apricot Bakewell Mini Slice with Peaches (fruit based) Honey, Yoghurt and Raspberry Pots WEEK 3 W/C 11 th April, 2 nd May, 23 rd May, 4 th 13 th June, 4 th July, 25 th July, 15 th Aug, 5 th Sep, 26 th Sep, 17 th Oct This menu is compliant with the school food standards. We encourage pupils to enjoy a healthy balanced diet. Chartwells can cater for many special dietary requirements. Please speak to the Catering Manager if you have any questions. Summer 2016