1. MONDAYTUESDAYWEDNESDAYTHURSDAYFRIDAY Spaghetti BolognaiseChicken Korma with Basmati Rice Roast Turkey with Crispy Roast Potatoes and Gravy Beef Bourguignon with New Potatoes Crispy Battered Fillet of Fish with Chunky Chips Spicy Vegetable and Bean Quesadillas with Cous Cous Goan Vegetable Curry with Coconut and Lime and Basmati Rice Vegetable HotpotQuorn and Vegetable Lasagne with 50/50 Garlic Bread Wedge (wholegrain) Spinach and Mushroom Roulade with Chunky Chips Oat Crusted BloomerNaan BreadWholemeal LoafGarlic Bread Wedge 50/50 Poppy Bread Sweetcorn Panzanella Salad (Italian Bread & Tomato Salad) Raitta Coconut and Green Bean Sauté Seasonal Cabbage Cauliflower Fresh Carrots Fresh Broccoli Garden or Mushy Peas Coleslaw Plum and Cinnamon Twice Cooked Crumble with Custard (fruit based) Lemon Soufflé CustardApple and Blackberry Pie with Custard (fruit based) Chocolate Brownie with Crème Fraiche Wildberry Fool with Shortbread Autumn 2015 WEEK 1 W/C 2 nd Nov, 23 rd Nov, 14 th Dec, 4 th Jan, 25 th Jan, 15 th Feb, 7 th March Fresh fruit and salad is offered daily. This menu is compliant with the school food standards. We encourage pupils to enjoy a healthy balanced diet. Allergy information is available for all our dishes. Please speak to the Catering Manager if you have any questions

2. MONDAYTUESDAYWEDNESDAYTHURSDAYFRIDAY Pork Sausages with Mash Potato and Gravy Jamaican Jerk Chicken Drumsticks with Rice and Peas Roast Topside of Beef with Crispy Roast Potatoes and Gravy Chicken Fajita with Salsa and Crème Fraiche Crispy Fiery Battered Fillet of Fish with Chunky Chips Penne Pasta Vegetable Bake (wholegrain) Falafel with Warm Pitta Bread Vegetarian Cottage PieSweet Potato Gumbo with Corn Bread Vegetarian Mixed Grill with Chunky Chips Floured LoafGarlic and Herb BreadSesame Seed LoafCheesy Corn BreadClassic Bloomer Fresh Carrots Fresh Cauliflower Sweetcorn Coleslaw Fresh Broccoli Honey Roast Parsnips Healthy Salad Roasted Vegetables Garden or Mushy Peas Roast Tomato with a Parsley Crust Warm Lemon and Almond Pudding with Custard Coconut Macaroon TartApple Charlotte with Custard (fruit based) Carrot Cake with Orange Frosting Seasonal Fruit Salad (fruit based) Autumn 2015 Fresh fruit and salad is offered daily. This menu is compliant with the school food standards. We encourage pupils to enjoy a healthy balanced diet. Allergy information is available for all our dishes. Please speak to the Catering Manager if you have any questions WEEK 2 W/C 9 th Nov, 30 th Nov, 21 st Dec, 11 th Jan, 1 st Feb, 22 nd Feb, 21 st March

3. MONDAYTUESDAYWEDNESDAYTHURSDAYFRIDAY Salmon Tortellini and Dill Bake Shepherds Pie Pot Roasted Honey Glazed Ham with Roast Potatoes and Gravy Sauté of Chicken in Black Bean Sauce with Singapore Noodles Cajun Battered Fillet of Fish with Chunky Chips Black Eyed Bean and Potato Burrito with Rice (wholegrain) Macaroni Cheese Pan Haggerty (Quorn and Potato Pie) Bean and Vegetable Chilli with Rice Goats Cheese, Leek and Tomato Tart with Chunky Chips Wholemeal LoafGarlic and Herb BreadCrown LoafSesame Seed TwistPoppy Bread Garden Peas Healthy Salad Fresh Carrots Sweetcorn Swede Seasonal Cabbage Broccoli Florets Sweet Chilli, Cucumber and Tomato salad Garden or Mushy Peas Coleslaw Apple and Cinnamon Crumble with Custard (fruit based) Eton MessVanilla and Coconut Rice Pudding Honey Baked Bananas with Crème Fraiche (fruit based) Chocolate Sponge with Chocolate Sauce Autumn 2015 Fresh fruit and salad is offered daily. This menu is compliant with the school food standards. We encourage pupils to enjoy a healthy balanced diet. Allergy information is available for all our dishes. Please speak to the Catering Manager if you have any questions WEEK 3 W/C 16 th Nov, 7 th Dec, 28 th Dec, 18 th Jan, 8 th Feb, 29 th Feb,