Primary school menus

Week one

Week commencing 3 September and 1 October.

Primary School Menu week 1 2018

  • Monday:
    • Angus Beef Burger served in a Bun with Oven Baked Potato Wedges, Tomato Sauce, Peas and Sweetcorn Mix
    • Cheddar Cheese Omelette served with Oven Baked Potato Wedges, Peas and Sweetcorn Mix
    • Jacket Potato filled with Tuna and served with Mixed Salad
    • Homemade Fruity Flapjack, Fresh Fruit Platter or Yeo Valley Organic Yoghurt
  • Tuesday:
    • Homemade Meat Pie served with Oven Baked Baby Potatoes, Broccoli, Carrots and Gravy
    • Homemade Creamy Vegetable Pasta Bake served with freshly made Herby Tomato Bread and Salad
    • Cheese and 'Slaw Pitta served with Oven Baked Baby Potatoes and Mixed Salad
    • Homemade Frosted Carrot Cake Square, Selection of Fruits or Yeo Valley Organic Yoghurt
  • Wednesday:
    • Baked Pork Sausages served in a Yorkshire pudding with Creamed Potatoes, Mixed Vegetable Medley and Gravy
    • Homemade Quorn Chilli served with Tilda 50/50 Rice and Tortilla Chips
    • Jacket Potato filled with Baked Beans and served with Mixed Salad
    • Chocolate & Orange Sponge served with Custard, Seasonal Fruit Chunks or Yeo Valley Organic Yoghurt
  • Thursday:
    • Homemade Beef Lasagne served with Freshly Baked Garlic Bread and Green Beans
    • Homemade Cheesy Tomato Pizza Pinwheel served with 1/2 Jacket Potato and Green Beans
    • Freshly Baked Crusty Baguette filled with Tuna Mayo & Sweetcorn and served with Mixed Salad
    • Homemade Yoghurt Muffin, Selection of Fruits or Yeo Valley Organic Yoghurt
  • Friday:
    • Cod-Dog (Fish Finger) in a Finger Roll, served with Oven Baked Chips, Baked Beans and Tomato Sauce
    • Homemade Pasta Neapolitan served with Freshly Baked Garlic Slice and Freshly Cut Salad
    • Jacket Potato filled with Baked Beans and served with Freshly Cut Salad
    • Raspberry Arctic Roll, Fresh Fruit Salad or Yeo Valley Organic Yoghurt

Week two

Week commencing: 10 September and 8 October.

Primary School Menu week 2 2018

  • Monday:
    • Chicken in BBQ Sauce served with Tilda 50/50 Rice and Green Beans and Sweetcorn
    • Vegetable Grill served in a Bun with Tomato Sauce, Oven Baked Wedges, Green Beans and Sweetcorn Mix
    • Egg Mayonnaise Sandwich served with Mixed Salad and Oven Baked Wedges
    • Strawberry Ripple Ice Cream Tub, Fresh Fruit Platter or Yeo Valley Organic Yoghurt
  • Tuesday:
    • Meatballs served with a Tomato Veggie Sauce, Penne Pasta and Garlic Bread
    • Tortilla Wrap filled with Quorn Tikka served with Mixed Vegetable Cous Cous and Mixed Salad
    • Jacket Potato filled with Cheese and served with Mixed Salad
    • Homemade Vanilla Sponge served with Hot Chocolate Sauce, Selection of Fresh Fruits or Yeo Valley Organic Yoghurt
  • Wednesday:
    • Gammon Ham Roast with Pineapple Slice served with Roast Potatoes, Cauliflower, Carrots and Gravy
    • Homemade Cheesy Bean Pasta Bake served with Garlic Bread Cauliflower and Carrots
    • Pitta Pocket filled with Tuna and Tomato Salsa served with Mixed Salad and Roast Potatoes
    • Homemade Blueberry Muffin, Seasonal Fruit Chunks or Yeo Valley Organic Yoghurt
  • Thursday:
    • Pepperoni or Cheese Pizza served with Herby Diced Potatoes, and Mixed Vegetable Medley or Mixed Salad
    • Spanish Omelette served with Herby Diced Potatoes and Mixed Vegetable Medley
    • Jacket Potato filled with Baked Beans and served with Mixed Salad
    • Homemade Chimney Pot Cake, Selection of Fresh Fruits or Yeo Valley Organic Yoghurt
  • Friday:
    • MSC Tempura Salt & Vinegar Fish Goujons served with Oven Baked Chips, Tomato Ketchup and Garden Peas
    • Homemade Tomato Creamy Pasta, served with Garlic Bread and Mixed Salad
    • Crusty Roll filled with Cheese & 'Slaw and served with Mixed Salad and Oven Baked Chips
    • Jelly and Seasonal Fruits, Mixed Fruit Salad or Yeo Valley Organic Yoghurt

Week three

Week commencing: 17 September and 15 October.

Primary School Menu week 3 2018

  • Monday:
    • Chicken and Vegetable Tikka Curry served with Tilda 50/50 Rice and Naan Bread
    • Pizza served with Oven Baked Wedge Potatoes, Mixed Veg or Baked Beans
    • Jacket Potato filled with Baked Beans and served with Mixed Salad
    • Seasonal Fruity Topped Cheesecake, Fresh Fruit Platter or Yeo Valley Organic Yoghurt
  • Tuesday:
    • Homemade Spaghetti Bolognaise served with Tomato Garlic Bread and Garden Peas and Sweetcorn Mix
    • Homemade Roasted Vegetable Whirl served with 1/2 Jacket Potato, Garden Peas and Sweetcorn Mix
    • Freshly Baked Baguette filled with Cheese Savoury, served with 1/2 a Jacket Potato and Mixed Salad
    • Homemade Lemon & Courgette Muffin, Selection of Fruits or Yeo Valley organic Yoghurt
  • Wednesday:
    • Chicken Breast Roast served with Sage and Onion Stuffing, Roast Potatoes, Cabbage, Carrots & Swede and Gravy
    • MSC "Fishwich" served in a Bun with Roast Potatoes, Tomato Sauce and Freshly Cut Salad
    • Jacket Potato filled with Tuna Mayonnaise and served with Freshly Cut Salad
    • Homemade Apricot and Oaty Squares, Seasonal Fruit Chunks or Yeo Valley Organic Yoghurt
  • Thursday:
    • Pork Sausage served in a Finger Roll with Tomato Sauce, Oven Baked Baby Potatoes and Baked Beans
    • Homemade Cheese & Onion Pie served with Oven Baked Baby Potatoes and Baked Beans
    • Egg and Cress filled Sandwich, served with Oven Baked Baby Potatoes and Mixed Salad
    • Homemade Pineapple Upside Down Cake served with Custard, Selection of Fresh Fruits or Yeo Valley Organic Yoghurt
  • Friday:
    • Breaded Fish Fillet served with Oven Baked Chips, Tomato Ketchup and Garden Peas
    • Homemade Macaroni Cheese served with Freshly Baked Baguette and Freshly Cut Salad
    • Jacket Potato filled with Baked Beans and topped with Cheese served with Mixed Salad
    • Jelly & Ice-Cream, Mixed Fruit Salad or Yeo Valley Organic Yoghurt
       

Contact for School catering