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School Dinners / Menu

 

 

School meals cost:
£2.30 per day/£11.50 per week from September 2018
Infant School Children (Years R, 1 and 2) will receive a free school meal due to

the Government's initiative 'Universal Infant Free School Meals'

 

 

Payment for children in Years 3-6 must be made in advance, online by using the
School Gateway (our preferred method pf payment is Instant Bank Transfer).


To register, log in here:

 
If you believe you may be entitled to Free School Meals, or if you just wish to check -
please speak to our FLO (Family Liaison Officer) for the relevant forms & information.
A two-week menu is displayed on the website, and is circulated by email.
It offers a tasty, wholesome alternative to a packed lunch.
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Week beginning 12th November 2018

 

 
 

Beef chilli

vegetable chilli

 

rice

sweetcorn

salad

freshly baked bread

 

chocolate muffin cake

jelly

yoghurt

fresh fruit

 


 

 

Breaded chicken nuggets

jacket potato with tuna

 

diced potatoes

vegetables

 

salad

freshly baked bread

 

strawberry flan

jelly

yoghurt

fresh fruit

 

 

 
 
Roast pork and gravy

potato and lentil curry

 

roast potato

rice

carrots

cabbage

salad

freshly baked bread

 

Artic roll

jelly

yoghurt

fresh fruit

 

 

 

Minced beef and onion pie

filled pasta with a tomato sauce

 

mashed potato

broccoli

salad

freshly baked bread

 

apple cake and custard

jelly

yoghurt

fresh fruit

 


 
 

Cod fish fingers

vegetable sausages

 

chips

beans

salad

freshly baked bread

 

strawberry whip

jelly

yoghurt

fresh fruit

 

 

 

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Week beginning 19th November 2018

 

 

Beef bolognese

vegetable meatballs

 

pasta

garlic bread

mixed salad

freshly baked bread

 

iced sponge

jelly

yoghurt

fresh fruit

 

 

 

Chicken Balti

Quorn Balti

 

rice

Naan bread

sweetcorn

salad

freshly baked bread

 

carrot cake and custard

jelly

yoghurt

fresh fruit

 

 

 

Roast lamb and mint sauce

salmon and broccoli pasta

 

roast potato

sweetcorn

carrots

salad

freshly baked bread

 

oat cookies

milkshake

jelly

yoghurt

fruit

 

 

 

cheese and bacon quiche

cheese quiche

 

diced potatoes

mixed vegetables

salad

freshly baked bread

 

banana and chocolate cupcakes

jelly

yoghurt

fresh fruit

 


 

Fish fingers

vegetable kievs

 

chips

beans

salad

freshly baked bread

 

jam tart

jelly

yoghurt

fruit

 

 

 

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14 Allergens

 

The way allergens are labelled on prepacked foods is changing because of new regulations.

 

The Food Information Regulation, which came into force in December 2014, introduces a requirement that food businesses must provide information about the allergenic ingredients used in any food they sell or provide.

 

There are 14 major allergens which need to be mentioned (either on a label or through provided information such as menus) when they are used as ingredients in a food.

 

Here are the allergens, and some examples of where they can be found:

 

Celery

This includes celery stalks, leaves, seeds and the root called celeriac. You can find celery in celery salt, salads, some meat products, soups and stock cubes.

 

Cereals containing gluten

Wheat (such as spelt and Khorasan wheat/Kamut), rye, barley and oats is often found in foods containing flour, such as some types of baking powder, batter, breadcrumbs, bread, cakes, couscous, meat products, pasta, pastry, sauces, soups and fried foods which are dusted with flour.

 

Crustaceans

Crabs, lobster, prawns and scampi are crustaceans. Shrimp paste, often used in Thai and south-east Asian curries or salads, is an ingredient to look out for.

 

Eggs

Eggs are often found in cakes, some meat products, mayonnaise, mousses, pasta, quiche, sauces and pastries or foods brushed or glazed with egg.

 

Fish

You will find this in some fish sauces, pizzas, relishes, salad dressings, stock cubes and Worcestershire sauce.

 

Lupin

Lupin is a flower, but it’s also found in flour. Lupin flour and seeds can be used in some types of bread, pastries and even in pasta.

 

Milk

Milk is a common ingredient in butter, cheese, cream, milk powders and yoghurt. It can also be found in foods brushed or glazed with milk, and in powdered soups and sauces.

 

Molluscs

These include mussels, land snails, squid and whelks, but can also be commonly found in oyster sauce or as an ingredient in fish stews

 

Mustard

Liquid mustard, mustard powder and mustard seeds fall into this category. This ingredient can also be found in breads, curries, marinades, meat products, salad dressings, sauces and soups.

 

Nuts

Not to be mistaken with peanuts (which are actually a legume and grow underground), this ingredient refers to nuts which grow on trees, like cashew nuts, almonds and hazelnuts. You can find nuts in breads, biscuits, crackers, desserts, nut powders (often used in Asian curries), stir-fried dishes, ice cream, marzipan (almond paste), nut oils and sauces.

 

Peanuts

Peanuts are actually a legume and grow underground, which is why it’s sometimes called a groundnut. Peanuts are often used as an ingredient in biscuits, cakes, curries, desserts, sauces (such as satay sauce), as well as in groundnut oil and peanut flour.

 

Sesame seeds

These seeds can often be found in bread (sprinkled on hamburger buns for example), breadsticks, houmous, sesame oil and tahini. They are sometimes toasted and used in salads.

 

Soya

Often found in bean curd, edamame beans, miso paste, textured soya protein, soya flour or tofu, soya is a staple ingredient in oriental food. It can also be found in desserts, ice cream, meat products, sauces and vegetarian products.

 

Sulphur dioxide (sometimes known as sulphites)

This is an ingredient often used in dried fruit such as raisins, dried apricots and prunes. You might also find it in meat products, soft drinks, vegetables as well as in wine and beer. If you have asthma, you have a higher risk of developing a reaction to sulphur dioxide.

 

If you have any concerns regarding the above allergens and the school menu please contact the School Kitchen.

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