WEEK 1
MONDAY
Plant Based Option
Quorn Sausages
MAIN COUNTER
Gourmet Pork Sausages, Rich Gravy
TUESDAY
WEDNESDAY
THURSDAY
Aubergine & Lentil Ragou
Thai Sweet Potato Massaman Curry
Roasted Butternut Squash, Spinach, Tomato and Cheese Pasta Bake
Beef Tomato & Lentil Ragou
Thai Chicken Massaman Curry
Bowl Food
STREET FOOD Meat & Vegetarian
PAN ASIAN CHINA Rou jia mo (Chinese Bao Bun) Spicy Honey Shredded Chicken or Plant Based Faux Chicken
Crispy Tofu. Or Chicken Nigella pineapple, Pickled cucumber, Citrus avocado,Rice Vermicelli, Miso dressing
Rice, Crispy Spring Salad
ON THE SIDE
Mashed Potato, Steamed Greens & Sweetcorn
Pasta Green Beans & Roasted Carrots
PASTA/JACKET BAR
Pasta With Tomato Or Cheese Sauce, Parmesan and Pistou
Baked Potato Baked Beans, Tuna Crème Fraiche and Grated Cheese
Tomato, Basil Vegan Pasta Salad
Rainbow Chefs Salad
SALAD BAR including Chef Specials
Build Your Own Salad Bar With Five Components, Two Types Of Dressing And A Selection Of Accompaniments
DESSERT
Boost It! Beetroot Chocolate Brownie, Raspberry Jelly, Fresh Fruit
HANDMADE BREAD
Wholewheat Bread
Build Your Own Salad Bar With Five Components, Two Types Of Dressing And A Selection Of Accompaniments Classic Sticky Gingerbread Oat Topped Peach Yoghurt Fresh Fruit Homemade Tomato Focaccia
Homemade Garlic Bread and Wild Rocket Salad
LEBANON
FRIDAY Chef Piotr’s Dish Crispy Homemade Rainbow Spring Rolls, Sweet Chilli Sauce Freshly Battered Hake
Chef Laurinston’s Chef Elena’s ITALIAN Pop Up
Taste of Jamaica
Crispy Halloumi, Beef Tomato on Ciabatta, Basil Pistou, Crispy Salad
Curried Mutton Or Seasoned Callaloo White Rice. Tomato, Cucumber & Lettuce Salad
Sweetcorn Herby Roasted Courgettes Wild rocket salad Homemade Garlic Bread
Chips Baked Beans, Garden Peas, Homemade Tartar Sauce & Ketchup
Baked Potato Baked Beans & Grated Cheese
Whole Wheat Pasta With Tomato Or Cheese Sauce, Parmesan and Pistou
New Potato, Green Bean, Courgette Ribbons, Pistou Build Your Own Salad Bar With Five Components, Two Types Of Dressing And A Selection Of Accompaniments
Broccoli and Sweet Potato Salad Build Your Own Salad Bar With Five Components, Two Types Of Dressing And A Selection Of Accompaniments
Honey Roasted Carrot, Kale Salad Build Your Own Salad Bar With Five Components, Two Types Of Dressing And A Selection Of Accompaniments
Boost It! Pinapple Upside Down Cake, Orange Jelly, Fresh Fruit
Boost it! Carrot & Parsnip Cake Brownie Topped Yoghurt, Fresh Fruit
Naan Bread
Homemade Garlic Bread
Lamb Kofta Or Sweet Potato Falafel with Lebanese rice Pilaf, Pickled Onion, Mint Yogurt Flat Bread Rice Broccoli Roast Root Vegetable Whole Wheat Pasta With Tomato Or Cheese Sauce , Parmesan and Pistou
Rocky Road, Strawberry Mousse Fresh Fruit Bread Free Friday
WEEK 2 Plant Based Option
MAIN COUNTER
MONDAY
TUESDAY ROAST DAY
Vegetable Goulash
Vegetable and Lentil Pork Goulash
Bowl Food
Roasted Vegetable Wellington Roasted Chicken Thigh Rosemary, Lemon
MEXICO
WEDNESDAY
THURSDAY
FRIDAY
Quorn and Bean Chilli Nachos
Creamy Root Vegetable and Leek Pie
Crispy Cauliflower Florets in BBQ Sauce
Beef and Bean Chilli Nachos
Creamy Chicken and Leek Pie
Fish Fingers
Chef Laurinston’s Taste of JAMAICA
GREEK MEZZE KOREAN
Chicken Souvlaki or Chickpea & spinach falafels with Olives, red onions, tomatoes and dill cucumber salad, flatbreads Tzatziki, Hummus
Caesar Salad, Croutons, Parmesan cheese, classic Caesar dressing Option to add Chicken or Egg
Open Beef Burrito Or Plant Based Burrito Lime Rice Gem Lettuce, Guacamole Cream
ON THE SIDE
Rice Broccoli and Sweetcorn
Roasted New Potatoes Rich Gravy Green Beans Roast Root Vegetable
Tortilla Chips Cheese Sauce, Sour Cream Avocado & Tomato Salad, Jalapenos
Mashed Potatoes Steamed Greens and Sweetcorn
Chips Garden Peas, Baked Beans, Sweet Chilli Sauce Lemon
PASTA/JACKET BAR
Baked Potato With Baked Beans, Tuna Crème Fraiche and Grated Cheese
Pasta With Tomato Or Cheese Sauce, Parmesan and Pistou
Baked Potato With Baked Beans, Tuna Mayo and Grated Cheese
Whole Wheat Pasta With Tomato Or Cheese Sauce, Parmesan and Pistou
Baked Potato With Baked Beans, Tuna Crème Fraiche and Grated Cheese
Carrot, Rocket and Orange Salad
Vegan Niçoise
Sugar Snap, Red Pepper, & Cucumber Salad
Roasted New Potato and Kale Salad
Vegan Pasta Salad with Herb dressing
Build Your Own Salad Bar With Five Components, Two Types Of Dressing And A Selection Of Accompaniments
Build Your Own Salad Bar With Five Components, Two Types Of Dressing And A Selection Of Accompaniments
Build Your Own Salad Bar With Five Components, Two Types Of Dressing And A Selection Of Accompaniments
Chocolate and Vanilla Marble Cake, Exotic Fruit Cheesecake Pots & Fresh Fruit
Boost It! Orange Drizzle cake Raspberry Jelly & Fresh Fruit
Maple Glazed Banana Cake, Honey Granola Topped Yoghurt & Fresh Fruit
Boost It! Shortbread Vanillia Cookies Fresh Fruit Lime Jelly
Wholewheat Bread Selection
Home Made Tomato Focaccia
Selection of Bread
Bread Free Friday
STREET FOOD Meat & Vegetarian
SALAD BAR including Chef Specials
DESSERT
HANDMADE BREAD
Build Your Own Salad Bar With Five Components, Two Types Of Dressing And A Selection Of Accompaniments Boost it! Lemon Polenta Cake Summer Fruit Yoghurt & Fresh Fruit Selection of Bread
Build Your Own Salad Bar With Five Components, Two Types Of Dressing And A Selection Of Accompaniments
Jerk Chicken Or Ackee and roast peppers with Rice and Peas , Coleslaw
Spicy BBQ Pork Or Pickled Cucumber Salad With Rice
Week 3
THURSDAY
FRIDAY
ROAST DAY
Chef Piotr’s Dish
Roasted Stuffed Portobello Mushroom with Kale
Spring Vegetable, Spinach, Vegan Feta Filo Pockets
Beef Lasagne
Slow Roasted Pork Shoulder
Freshly Battered Hake
POKE BOWLS Diced Chicken or Crispy Tofu with Udon noodle, Miso carrot and cabbage, Pickled cucumber, Citrus avocado
MEXICO Slow Cooked Mexican Pork Wrap Or Roasted peppers and Bean Wrap Mexican Rice, Tomato and Cucumber Salad
MALAYSIA Sweet Chilli Chicken Or Lemon Grass Yellow Curry Rice Spicy Cucumber and Pineapple salad (Kerabu)
ON THE SIDE
Ciilantro Lime Bulgar Wheat Sweetcorn Steamed Greens
Rice Naan Bread Green Beans Carrots
Steamed Broccoli Roasted Courgettes Homemade Garlic Bread
PASTA/JACKET BAR
Baked Potato With Baked Beans, Tuna Mayo and Grated Cheese
Whole Wheat Pasta With Tomato Or Cheese Sauce, Parmesan and Pistou
Plant Based Option
MAIN COUNTER
STREET FOOD Meat & Vegetarian
MONDAY
TUESDAY
Southern Corn Fritters
Bengal Sweet Potato Tofu Bhuna Curry
Vegetable Lasagne
Hen Den, Southern BBQ Chicken Thighs
Bengal Lamb Potato Bhuna Curry
Chef Michal’s Polish Table Chargrilled Pork Chops Or Spinach Pancakes Roast onion Mash, Creamy Mushroom Sauce Polish Coleslaw
Coleslaw Salad
Roasted Beet & Carrot
Build Your Own Salad Bar With Five Components, Two Types Of Dressing and A Selection Of Accompaniments
Build Your Own Salad Bar With Five Components, Two Types Of Dressing And A Selection Of Accompaniments
DESSERT
Polish Raspberry Cheesecake Black Currant Jelly & Fresh Fruit
Drizzle Cake Chocolate Mousse and Fresh Fruit
HANDMADE BREAD
Cornbread
Naan Bread
SALAD BAR including Chef Specials
WEDNESDAY
English Ploughman’s Sausage rolls, Cheddar wedges ,Pickled onions, Grapes , Cherry tomatoes, cucumber sticks & chutney Rustic baguette
Roasted New Potato,Yorkshire Pudding Rich Gravy, Roasted Carrots, Steamed Greens
Chips, Mushy Peas, Baked Beans, Sweet Chilli Sauce And Lemon
Baked Potato With Baked Beans, Tuna Mayo and Grated Cheese
Pasta With Tomato Or Cheese Sauce, Parmesan and Pistou
Baked Potato With Baked Beans, Tuna Mayo and Grated Cheese
Chickpea Salad Lime Dressing
Tabouleh Salad
Build Your Own Salad Bar With Five Components, Two Types Of Dressing And A Selection Of Accompaniments
Boost It! Granola Flapjack Bar, Strawberry Jelly & Fruit St Dunstan’s Garlic Focaccia
Red Pistou Vegan Pasta Salad
Build Your Own Salad Bar With Five Components, Two Types Of Dressing And A Selection Of Accompaniments
Build Your Own Salad Bar With Five Components, Two Types Of Dressing And A Selection Of Accompaniments
Boost It! Sticky Toffee Date Pudding, Raspberry Jelly & Fruit
Boost it! Carrots Raisins Cookes St Dunstan’s Mess & Fresh Fruit
Bread Selection Including Wholewheat
Bread Free Friday
It educates us to eat more sustainably, lowers the environmental impact of food whilst providing us with healthier meal choices.
A concept to show how to create tasty, full flavoured food with just plants
We’ve taken regular recipes, reduced the sugar, boosted them with vitamins, minerals and fibre.
No matter what the cut, breast, thigh, leg, wing, it’s always a popular choice within our schools, with pupils & staff alike.
“Grazing” style food menus and displays have been growing in popularity over recent years, giving a very modern, rustic feel to popular food culture.