1. Spring 2016
WEEK 1 W/C 18th April, 9th May, 30th May, 20th June, 11th July, 1st Aug, 22nd Aug, 12th Sep, 3rd Oct, 24th Oct
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
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 Bloomer
Naan Bread
Wholemeal Loaf
Garlic 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
Chocolate Brownie
with Cream
Peaches with Homemade Granola and Yoghurt
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.

2. Spring 2016
WEEK 2 W/C 4th April, 25th April, 16th May, 6th June, 27th June, 18th July, 8th Aug, 29th Aug, 1 19th Sep, 10th Oct,
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
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
Floured Loaf
Corn Bread
Sesame Seed Loaf
Poppy Bread
Classic Bloomer
Fresh Carrots
Garden Peas
Sweetcorn
Mixed Salad
Fresh Broccoli
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 Cake
Seasonal Fruit Salad
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.

3. Spring 2016
WEEK 3 W/C 11th April, 2nd May, 23rd May, 4th 13th June, 4th July, 25th July, 15th Aug, 5th Sep, 26th Sep, 17th Oct
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
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
Goats Cheese, Leek and Tomato Tart
Wholemeal Loaf
Garlic and Herb Bread
Crown Loaf
Sesame Seed Twist
Poppy 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 Cake
Apple Cracknell
with Custard
(fruit based)
Chocolate Sponge
with Chocolate Sauce
Honey, Yoghurt and Raspberry Pots
Apricot Bakewell Mini Slice
with Peaches
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.