1. MONDAYTUESDAYWEDNESDAYTHURSDAYFRIDAY Italian Beef Bolognaise with Pasta** Chicken Tikka Masala with Basmati Rice Roast Turkey with Crispy Roast Potatoes and Gravy Sausage Meat, Red Onion and Tomato Plait with New Potatoes Crispy Battered Fillet of Fish with Chunky Chips Spicy Vegetable and Bean Quesadillas with Cous Cous Quorn Katsu Curry with Basmati Rice Cauliflower and Creamed Corn Bake with Roast Potatoes Cheesy Loaded Twice Baked Potato Casserole Cumin Spiced Black-Eyed Bean and Sweet Potato Burger With Chunky Chips Oat Crusted BloomerNaan BreadWholemeal LoafGarlic Bread Wedge 50/50 Poppy Bread Healthy Salad Appleslaw Raitta Coconut and Green Bean Stir Fry Seasonal Cabbage Fresh Carrots Sweetcorn Fresh Broccoli Garden or Mushy Peas Coleslaw Apple and Blackberry Crumble with Custard Mango Fool (fruit based) Orange and Almond Cake with Custard Chocolate Brownie with Cream Peaches with Homemade Granola and Yoghurt (fruit based) 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 relating to Allergens. Spring 2016

2. MONDAYTUESDAYWEDNESDAYTHURSDAYFRIDAY Pork Sausages with Mash Potato and Gravy Spanish Chicken Paella Roast Topside of Beef with Crispy Roast Potatoes and Gravy Lemon and Herb Chicken Thigh Ciabatta with Baked Garlic and Herb Wedges Crispy Fiery Battered Fillet of Fish with Chunky Chips Penne Pasta Vegetable Bake (wholegrain) Sweet Potato and Bean Coconut Stew with Corn Bread** Lynda McCartney Veggie Sausages with Crispy Roast Potatoes and Gravy Veggie Chilli Soft Tacos with Baked Garlic and Herb Wedges Cheddar Cheese and Leek Cakes with Chunky Chips Floured LoafCorn BreadSesame Seed LoafPoppy BreadClassic Bloomer Fresh Carrots Garden Peas Sweetcorn Mixed Salad Fresh Broccoli Fresh Carrots Houseslaw Sweet Chilli, Cucumber and Tomato Salad Garden or Mushy Peas Roast Tomato with a Parsley Crust Gingerbread Cake with Custard Lemon Curd and Yoghurt Fool with Shortbread Toffee Apple Strudel with Custard (fruit based) Yoghurt Pot CakeSeasonal Fruit Salad (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 relating to Allergens. Spring 2016

3. MONDAYTUESDAYWEDNESDAYTHURSDAYFRIDAY Cajun Salmon Wrap with Spicy Rice** Mexican Beef Chilli with Paprika Wedges Roast Pork with Roast Potatoes and Gravy Thai Jungle Chicken Curry with Lime and Coriander Rice Cajun Battered Fillet of Fish with Chunky Chips Loaded Triple Mac & Cheese Tabasco Spiced Vegetable Jambalaya Pan Haggerty (Quorn and Potato Pie) Thai Yellow Vegetable Curry with Lime and Coriander Rice Goats Cheese, Leek and Tomato Tart with Chunky Chips Wholemeal LoafGarlic and Herb BreadCrown LoafSesame Seed TwistPoppy Bread Sweetcorn Healthy Salad Fresh Carrots Minted Peas Roasted Vegetables Seasonal Cabbage Sweet Chilli Broccoli Pickled Cucumber Salad Garden or Mushy Peas Coleslaw Lemon Drizzle CakeApple Cracknell with Custard (fruit based) Chocolate Sponge with Chocolate Sauce Honey, Yoghurt and Raspberry Pots Apricot Bakewell Mini Slice with Peaches (fruit based) 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 relating to Allergens. Spring 2016