Summer 2012 Week 1 MONDAYTUESDAYWEDNESDAYTHURSDAYFRIDAY Cajun Chicken with Chunky Bean Salsa Ultimate Beef BurgerRoast Topside of Beef Served with Roasted Gravy Gammon Steaks with Charred Pineapple Crisp Fiery Battered Fillet of Fish Homemade Tartare Sauce Tortellini Tomato and Crème Fraiche Polenta Cake with Ratatouille and Mozzarella Leek and Cheese Patties Portobello Mushrooms Halumi and Red Pepper Stack Vegetarian Lasagne Spiced Cous CousPotato WedgesCrispy Roast PotatoesPotato SaladChunky Chips Oat Crusted BloomerSesame Seed LoafFloured PlaitCrown LoafPoppy Bread Broccoli Florets Carrot Rondelles Or a Mixed Side Salad Garden Peas Coleslaw Or a Mixed Side Salad Puree of Swede Savoy Cabbage Or a Mixed Side Salad Carrot Batons Sauté of Leeks Or a Mixed Side Salad Minted Garden Peas Mushy Peas Or a Mixed Side Salad Toffee Apple Twice Baked Crumble With Bay Custard Or a piece of Fresh Fruit Lemon Drizzle Cake Or a piece of Fresh Fruit Summer Pudding with Crème Fraiche Or a piece of Fresh Fruit Blackberry and Apple Pie With Vanilla Custard Or a piece of Fresh Fruit Seasonal Fresh Fruit Salad Or a piece of Fresh Fruit Fillet of white fish – To ensure we maintain both a seasonal and sustainable source of fish we rotate the species of white fish for this recipe. Should you have any questions on this subject please do not hesitate in speaking to the catering team who will be more than happy to assist.

Summer 2012 Week 2 MONDAYTUESDAYWEDNESDAYTHURSDAYFRIDAY Salmon FishcakesBeef LasagneTwice Cooked Belly of Pork with Spiced Apple and Roasted Gravy Sauté of Beef in Black Bean sauce Cajun Battered Fillet of Fish With Sweet Chilli Sauce Macaroni ‘Double Cheese’ With Leeks Spicy QuesadillaCheese, Leek and Potato Pie Vegetable Spring RollsMediterranean Roasted Vegetable Tart Potato WedgesSpiced Cous CousCreamed Potato with Grain Mustard Rice or NoodlesChunky Chips Floured LoafGarlic and Herb BreadSeeded LoafWholemeal LoafClassic Bloomer Carrots Rondelles Broccoli Florets Or a Mixed Side Salad Minted Peas Coleslaw Or a Mixed Side Salad Fresh Cabbage Broccoli Florets Or a Mixed Side Salad Cauliflower Florets Carrots Batons Or a Mixed Side Salad Sauté of Leeks Garden or Mushy Peas Or a Mixed Side Salad Almond and Orange Sponge Cake with Vanilla Custard Or a piece of Fresh Fruit Classic Lemon Tart Or a piece of Fresh Fruit Sparkling Fruit Jelly Or a piece of Fresh Fruit Marble Sponge With Vanilla Custard Or a piece of Fresh Fruit Summer Berry Mousse with Apricot Biscotti Or a piece of Fresh Fruit Fillet of white fish – To ensure we maintain both a seasonal and sustainable source of fish we rotate the species of white fish for this recipe. Should you have any questions on this subject please do not hesitate in speaking to the catering team who will be more than happy to assist.

Summer 2012 Week 3 MONDAYTUESDAYWEDNESDAYTHURSDAYFRIDAY Beef CobblerYorkshire Pudding with Sausage and Red Onion Gravy Breast of Turkey Pot- Roasted in Sweet Paprika Served with Cranberry Sauce and Gravy Thai Green Chicken Curry Crispy Battered Fillet of Fish Home Made Tartare Sauce Goats Cheese, Leek and Tomato Tart Vegetarian Cottage PiePenne Pasta and Seasonal Vegetable Bake Goan Vegetable Curry Roasted Vegetable Calzone Hunter Style PotatoesMashed PotatoCrispy Roast PotatoesFragrant Basmati Rice Chunky Chips Garlic and Herb BreadFoccaciaCrown LoafSesame Seed TwistFloured Loaf Minted Peas Baked Courgettes Or a Mixed Side Salad Broccoli Florets Carrot Batons Or a Mixed Side Salad Savoy Cabbage Diced Swede Or a Mixed Side Salad Carrots Rondelles Cauliflower Or a Mixed Side Salad Garden or Mushy Peas Coleslaw Or a Mixed Side Salad Apple and Blackberry Twice Baked Crumble With Vanilla Custard Or a piece of Fresh Fruit Blueberry and Oatmeal Flummery Or a piece of Fresh Fruit Rich Chocolate Sponge With Vanilla Custard Or a piece of Fresh Fruit Toffee Apple Strudel with Bay Custard Or a piece of Fresh Fruit Seasonal Fruit Salad with Mint or when in season Strawberries with Crème Fraiche Or a piece of Fresh Fruit Fillet of white fish – To ensure we maintain both a seasonal and sustainable source of fish we rotate the species of white fish for this recipe. Should you have any questions on this subject please do not hesitate in speaking to the catering team who will be more than happy to assist.