due to current supply risks, allergens may be subject … 1 2020.pdf · made in your school...
TRANSCRIPT
MONDAY 31 AUGUST TUESDAY 1 SEPTEMBER WEDNESDAY 2 SEPTEMBER THURSDAY 3 SEPTEMBER FRIDAY 4 SEPTEMBER
MMAIN
Oven Baked Sausageswith Gravy
(1, 8)
Spaghetti Beef Bolognaise (1)
100% Cod Fish Fingers (1, 4)
VVEGGIE
Oven Baked Vegetarian Sausage with Gravy
(1)Vegetable Biriyani
Cheese and Tomato Baked Pitta
(1, 9)
PPASTA
Mediterranean Mixed Vegetable Pasta
(1)
Salmon Fishcakewith Pesto Pasta
(1, 4, 7)
JPOTATO
BANK HOLIDAY INSET DAYFilled Baked Jacket Potato
Please see our blackboard for choice of toppings
SSIDES
Mashed Potatoes, Fresh Carrots and Green Beans
Fresh Broccoli and Sweetcorn
Chips, Baked Beans and Fruity Slaw
(9)
DDESSERT
Peach and Apple Crumble with Custard
(1, 7, 9)
TUTTI FRUTTI THURSDAY (Fruit Based Desserts)
Lemon Drizzle Cake (1, 7)
BREAD
Herby Bread (1, 8)
Garlic Bread(1, 8)
Poppy Seed Bread(1, 8)
1WEEK 1
I N D E P E N D E N T C AT E R I N G . C O . U K
E D U C AT E R L I M I T E D . C O M
AVAILABLE DAILY - HOMEMADE WHOLEMEAL BREAD • FRUITY YOGHURT • SELECTION OF SALADS
WE ONLY USE
FRESHUKMEAT FREERANGEEGGS MSCFISH ORGANICMILK LOCALFRUIT&VEG WHOLEMEALPASTA
Made in your school kitchen! We prepare and cook all our menu items, so if you need to know the ingredients - please askAll our meals are made daily from fresh locally sourced and seasonal produce from Kent
DUE TO CURRENT SUPPLY RISKS, ALLERGENS MAY BE SUBJECT TO CHANGE
ALLERGEN KEY1 CEREALS CONTAINING GLUTEN 3 MOLLUSCS 5 PEANUTS 7 EGGS 9 MILK 11 MUSTARD 13 SESAME2 CRUSTACEANS 4 FISH 6 NUTS 8 SOYBEANS 10 CELERY 12 LUPIN 14 SULPHUR DIOXIDE
*ALL OUR MENUS ARE TREE NUT AND PEANUT FREE INGREDIENTS CONTAINING GLUTEN (INDICATED BY THE NUMBER 1 ON THE MENU) WILL CONTAIN WHEAT, OATS, BARLEY, SPELT, RYE OR KAMUT, OR A COMBINATION THEREOF. IF YOU HAVE ANY ALLERGEN CONCERNS PLEASE SPEAK TO THE CATERING MANAGER. WHILST WE DO NOT BRING WHOLE NUTS OR INGREDIENTS WITH NUTS INTO OUR KITCHENS, SOME PRODUCTS ARE SUBJECT TO ‘MAY CONTAIN’ STATUS IN MANUFACTURING
2WEEK 2
MONDAY 7 SEPTEMBER TUESDAY 8 SEPTEMBER WEDNESDAY 9 SEPTEMBER THURSDAY 10 SEPTEMBER FRIDAY 11 SEPTEMBER
MMAIN
Mexican Style Chicken Tortilla Bake
(1, 10)
BBQ Beef Pizza (1, 8, 9, 14)
Roast Herby ChickenMild Beef Curry with Rice and Poppodum
Hot Dog in a Roll (1, 8)
VVEGGIE
Spanish Style Frittata (7, 9)
Mozzarella Cheese and Tomato Pizza
(1, 8, 9)
Mixed Vegetable Whirl (1)
Sweet and Spicy Vegetable Noodles
(1, 7, 8, 14)
Vegetarian Hot Dog in a Roll (1, 14)
PPASTA
Macaroni Cheese (1, 9, 11)
Roasted Pepper Pasta (1)
Vegetable Bolognaise Pasta (1)
JPOTATO
Filled Baked Jacket Potato Please see our blackboard for
choice of toppings
Filled Baked Jacket Potato Please see our blackboard for
choice of toppings
SSIDES
Potato Wedges, Fresh Broccoli and Sweetcorn
Diced Herby Potatoes, Fresh Carrots and BBQ Beans
Roast Potatoes, Mashed Swede and Green Beans
Fresh Onion Bhaji and Garden Peas
Chips, Baked Beans and Caramelised Onions
DDESSERT
Chocolate and Orange Mousse Cake
(1, 7, 8, 9)
Jam and Coconut Sponge with Custard
(1, 7, 9)
Peach Strudel with Custard (1, 9)
TUTTI FRUTTI THURSDAY (Fruit Based Desserts)
Swirly Cookies (1)
BREAD
Caramelised Red Onion Bread (1, 8)
Garlic Dough Balls (1, 8)
Plaited Bread (1, 8)
Naan Bread (1, 8)
-
I N D E P E N D E N T C AT E R I N G . C O . U K
E D U C AT E R L I M I T E D . C O M
AVAILABLE DAILY - HOMEMADE WHOLEMEAL BREAD • FRUITY YOGHURT • SELECTION OF SALADS
WE ONLY USE
FRESHUKMEAT FREERANGEEGGS MSCFISH ORGANICMILK LOCALFRUIT&VEG WHOLEMEALPASTA
Made in your school kitchen! We prepare and cook all our menu items, so if you need to know the ingredients - please askAll our meals are made daily from fresh locally sourced and seasonal produce from Kent
DUE TO CURRENT SUPPLY RISKS, ALLERGENS MAY BE SUBJECT TO CHANGE
ALLERGEN KEY1 CEREALS CONTAINING GLUTEN 3 MOLLUSCS 5 PEANUTS 7 EGGS 9 MILK 11 MUSTARD 13 SESAME2 CRUSTACEANS 4 FISH 6 NUTS 8 SOYBEANS 10 CELERY 12 LUPIN 14 SULPHUR DIOXIDE
*ALL OUR MENUS ARE TREE NUT AND PEANUT FREE INGREDIENTS CONTAINING GLUTEN (INDICATED BY THE NUMBER 1 ON THE MENU) WILL CONTAIN WHEAT, OATS, BARLEY, SPELT, RYE OR KAMUT, OR A COMBINATION THEREOF. IF YOU HAVE ANY ALLERGEN CONCERNS PLEASE SPEAK TO THE CATERING MANAGER. WHILST WE DO NOT BRING WHOLE NUTS OR INGREDIENTS WITH NUTS INTO OUR KITCHENS, SOME PRODUCTS ARE SUBJECT TO ‘MAY CONTAIN’ STATUS IN MANUFACTURING
3WEEK 3
MONDAY 14 SEPTEMBER TUESDAY 15 SEPTEMBER WEDNESDAY 16 SEPTEMBER THURSDAY 17 SEPTEMBER FRIDAY 18 SEPTEMBER
MMAIN
Beef Bolognaise Pasta Bake (1, 9, 10)
Chicken in a Fajita Sauce with a Crushed Nacho Topping
(10, 11)
Roast Beef with Yorkshire Pudding
(1, 7, 9)
Pork Meatballs in a Herby Tomato Sauce
(10)
Breaded Coated Fish (4)
VVEGGIE
Vegetable Cottage Pie (10)
Sweet Potato and Coconut Dansak Curry
Leek and Cheese Tart(1, 7, 9)
Vegetable TacosMixed Bean and Rice Burrito
(1)
PPASTA
Mac n’ Cheese (1, 9, 11)
Mediterranean Vegetable Pasta (1)
JPOTATO
Filled Baked Jacket Potato Please see our blackboard for
choice of toppings
Filled Baked Jacket Potato Please see our blackboard for
choice of toppings
Filled Baked Jacket Potato Please see our blackboard for
choice of toppings
SSIDES
Fresh Broccoli and Cauliflower
Rice, Fresh Carrots and Green Beans
Roast Potatoes,Roasted Butternut Squash
and Garden Peas
Potato Wedges, Fresh Broccoli and Sweetcorn
Chips, Baked Beansand Mushy Peas
DDESSERT
Banoffee Mousse (1, 9)
Cherry Sponge and Custard
(1, 7, 9)
Chocolate Sponge with Chocolate Sauce
(1, 7, 9)
TUTTI FRUTTI THURSDAY (Fruit Based Desserts)
Lemon Shortbread with Fruit Wedges
(1)
BREAD
Herby Bread (1, 8)
Baked Tortillas (1, 8)
Black Olive Bread (1, 8)
Sage and Apple Bread (1, 8)
Sundried Tomato Bread (1, 8)
I N D E P E N D E N T C AT E R I N G . C O . U K
E D U C AT E R L I M I T E D . C O M
AVAILABLE DAILY - HOMEMADE WHOLEMEAL BREAD • FRUITY YOGHURT • SELECTION OF SALADS
WE ONLY USE
FRESHUKMEAT FREERANGEEGGS MSCFISH ORGANICMILK LOCALFRUIT&VEG WHOLEMEALPASTA
Made in your school kitchen! We prepare and cook all our menu items, so if you need to know the ingredients - please askAll our meals are made daily from fresh locally sourced and seasonal produce from Kent
DUE TO CURRENT SUPPLY RISKS, ALLERGENS MAY BE SUBJECT TO CHANGE
ALLERGEN KEY1 CEREALS CONTAINING GLUTEN 3 MOLLUSCS 5 PEANUTS 7 EGGS 9 MILK 11 MUSTARD 13 SESAME2 CRUSTACEANS 4 FISH 6 NUTS 8 SOYBEANS 10 CELERY 12 LUPIN 14 SULPHUR DIOXIDE
*ALL OUR MENUS ARE TREE NUT AND PEANUT FREE INGREDIENTS CONTAINING GLUTEN (INDICATED BY THE NUMBER 1 ON THE MENU) WILL CONTAIN WHEAT, OATS, BARLEY, SPELT, RYE OR KAMUT, OR A COMBINATION THEREOF. IF YOU HAVE ANY ALLERGEN CONCERNS PLEASE SPEAK TO THE CATERING MANAGER. WHILST WE DO NOT BRING WHOLE NUTS OR INGREDIENTS WITH NUTS INTO OUR KITCHENS, SOME PRODUCTS ARE SUBJECT TO ‘MAY CONTAIN’ STATUS IN MANUFACTURING
4WEEK 4
MONDAY 21 SEPTEMBER TUESDAY 22 SEPTEMBER WEDNESDAY 23 SEPTEMBER THURSDAY 24 SEPTEMBER FRIDAY 25 SEPTEMBER
MMAIN
Mild Chilli Beef with Nachos (10)
Chicken Lasagne (1, 9, 10)
Roast Gammon with Pineapple
Sticky BBQ Chicken (14)
Breaded Coated Fish (1, 4)
VVEGGIE
Chickpea and Sweet Potato Samosa
(1)
Cheese and Onion Pasty with Diced Potatoes
(1, 9)
Moroccan Chickpea and Squash Stew
(10)
Tagine of Beans and Mixed Vegetables
(10)
Falafel Kebab with aSweet Chilli Sauce
PPASTA
Mac n’ Bacon Bake (1, 9, 11)
Roasted Vegetable Pasta (1)
Arrabiata Pasta (1)
JPOTATO
Filled Baked Jacket Potato Please see our blackboard for
choice of toppings
Filled Baked Jacket Potato Please see our blackboard for
choice of toppings
SSIDES
Savoury Rice, Roasted Mediterranean Vegetables
and Garden Peas
Fresh Broccoliand Sweetcorn
Roast Potatoes, Fresh Cabbage and Carrots
Potato Wedges, Fruit Slaw (7)and Green Beans
Chips, Baked Beansand Green Salad
DDESSERT
Peach and Apple Crumble with Custard
(1, 7, 9)
TUTTI FRUTTI TUESDAY (Fruit Based Desserts)
Banana Loaf with Chocolate Sauce
(1, 7, 9)
Ginger Sponge with Custard
(1, 7, 9)
Blueberry Muffin (1, 7)
BREAD
Farmhouse Loaf (1, 8)
Garlic Bread (1, 8)
Apple Bread (1, 8)
Black Olive Bread (1, 8)
Plaited Bread (1, 8)
I N D E P E N D E N T C AT E R I N G . C O . U K
E D U C AT E R L I M I T E D . C O M
AVAILABLE DAILY - HOMEMADE WHOLEMEAL BREAD • FRUITY YOGHURT • SELECTION OF SALADS
WE ONLY USE
FRESHUKMEAT FREERANGEEGGS MSCFISH ORGANICMILK LOCALFRUIT&VEG WHOLEMEALPASTA
Made in your school kitchen! We prepare and cook all our menu items, so if you need to know the ingredients - please askAll our meals are made daily from fresh locally sourced and seasonal produce from Kent
DUE TO CURRENT SUPPLY RISKS, ALLERGENS MAY BE SUBJECT TO CHANGE
ALLERGEN KEY1 CEREALS CONTAINING GLUTEN 3 MOLLUSCS 5 PEANUTS 7 EGGS 9 MILK 11 MUSTARD 13 SESAME2 CRUSTACEANS 4 FISH 6 NUTS 8 SOYBEANS 10 CELERY 12 LUPIN 14 SULPHUR DIOXIDE
*ALL OUR MENUS ARE TREE NUT AND PEANUT FREE INGREDIENTS CONTAINING GLUTEN (INDICATED BY THE NUMBER 1 ON THE MENU) WILL CONTAIN WHEAT, OATS, BARLEY, SPELT, RYE OR KAMUT, OR A COMBINATION THEREOF. IF YOU HAVE ANY ALLERGEN CONCERNS PLEASE SPEAK TO THE CATERING MANAGER. WHILST WE DO NOT BRING WHOLE NUTS OR INGREDIENTS WITH NUTS INTO OUR KITCHENS, SOME PRODUCTS ARE SUBJECT TO ‘MAY CONTAIN’ STATUS IN MANUFACTURING
5WEEK 5
MONDAY 28 SEPTEMBER TUESDAY 29 SEPTEMBER WEDNESDAY 30 SEPTEMBER THURSDAY 1 OCTOBER FRIDAY 2 OCTOBER
MMAIN
Minced Beef Enchilladas with Diced Herby Potatoes
(1, 9)
Chicken Spring Rolls with Rice and a Prawn Cracker
(1, 2, 8)
Roast Pork with Apple Sauce
Beef Burger in a Bun (1, 10, 11, 14)
Breaded Coated Fish (4)
VVEGGIE
Vegetable Cottage PieSpinach and
Mushroom Lasagne (1, 9, 10)
Mixed Vegetable Tart (1, 7, 9)
Veggie Burger (1, 8)Cheese and Onion Pasty
(1, 9)
PPASTA
3 Cheese Pasta (1, 9, 11)
Chunky Tomato Pasta (1)
JPOTATO
Filled Baked Jacket Potato Please see our blackboard for
choice of toppings
Filled Baked Jacket Potato Please see our blackboard for
choice of toppings
Filled Baked Jacket Potato Please see our blackboard for
choice of toppings
SSIDES
Fresh Carrots and Garden Peas
Stir Fry Vegetables and Sweetcorn
Roast Potatoes, Fresh Broccoli and Mashed Swede
Potato Wedges and BBQ Beans
Chips, Baked Beansand Mushy Peas
DDESSERT
Strawberry Cupcake (1, 7)
TUTTI FRUTTI TUESDAY (Fruit Based Desserts)
Apple and Berry Cake with Custard
(1, 7, 9)
Frozen Yogurt (9)Fruit Wedges
Fruity Granola Bar (1, 14)
BREAD
Poppy Seed Bread (1, 8)
Sundried Tomato Bread (1, 8)
Herby Bread (1, 8)
-Green Olive Bread
(1, 8)
I N D E P E N D E N T C AT E R I N G . C O . U K
E D U C AT E R L I M I T E D . C O M
AVAILABLE DAILY - HOMEMADE WHOLEMEAL BREAD • FRUITY YOGHURT • SELECTION OF SALADS
WE ONLY USE
FRESHUKMEAT FREERANGEEGGS MSCFISH ORGANICMILK LOCALFRUIT&VEG WHOLEMEALPASTA
Made in your school kitchen! We prepare and cook all our menu items, so if you need to know the ingredients - please askAll our meals are made daily from fresh locally sourced and seasonal produce from Kent
DUE TO CURRENT SUPPLY RISKS, ALLERGENS MAY BE SUBJECT TO CHANGE
ALLERGEN KEY1 CEREALS CONTAINING GLUTEN 3 MOLLUSCS 5 PEANUTS 7 EGGS 9 MILK 11 MUSTARD 13 SESAME2 CRUSTACEANS 4 FISH 6 NUTS 8 SOYBEANS 10 CELERY 12 LUPIN 14 SULPHUR DIOXIDE
*ALL OUR MENUS ARE TREE NUT AND PEANUT FREE INGREDIENTS CONTAINING GLUTEN (INDICATED BY THE NUMBER 1 ON THE MENU) WILL CONTAIN WHEAT, OATS, BARLEY, SPELT, RYE OR KAMUT, OR A COMBINATION THEREOF. IF YOU HAVE ANY ALLERGEN CONCERNS PLEASE SPEAK TO THE CATERING MANAGER. WHILST WE DO NOT BRING WHOLE NUTS OR INGREDIENTS WITH NUTS INTO OUR KITCHENS, SOME PRODUCTS ARE SUBJECT TO ‘MAY CONTAIN’ STATUS IN MANUFACTURING
6WEEK 6
MONDAY 5 OCTOBER TUESDAY 6 OCTOBER WEDNESDAY 7 OCTOBER THURSDAY 8 OCTOBER FRIDAY 9 OCTOBER
MMAIN
Cheesy Chicken Tacos (9, 10)
Pork Sausage, Mashed Potato and Gravy
(1, 8)Roast Herby Chicken
Shepherd’s Pie (10)
Crunchy Chicken Goujons (1, 7)
VVEGGIE
Mixed Bean Quesadilla (1)
Vegetable Spring Roll with Noodles
(1, 7, 8)
Potato and Leek Pie (1, 9)
Cheese and Tomato Pizza (1, 8, 9)
Mixed Vegetable Pattie
PPASTA
Macaroni Cheese (1, 9, 11)
Mixed Pepper Pasta (1)
Salmon and Chive Pasta (1, 4, 9)
JPOTATO
Filled Baked Jacket Potato Please see our blackboard for
choice of toppings
Filled Baked Jacket Potato Please see our blackboard for
choice of toppings
SSIDES
Diced Herby Potatoes, Fresh Broccoli and Sweetcorn
Fresh Cauliflower and Garden Peas
Roast Potatoes, Roasted Butternut Squash
and Green Beans
Fresh Broccoli and Coleslaw
Chips, Baked Beans and Tomato and Coriander Salsa
DDESSERT
Fruit Mousse Pot (9)
TUTTI FRUTTI TUESDAY (Fruit Based Desserts)
Raspberry Ripple Cake with Custard
(1, 7, 9)
Lemon Shortbread Finger with Fruit Wedges
(1)
Chocolate Cornflake Krispies (9)
BREAD
Beetroot Bread (1, 8)
Cheese and Onion Bread (1, 8, 9)
Green Olive Bread (1, 8)
Garlic Bread (1, 8)
Pesto Bread (1, 8)
I N D E P E N D E N T C AT E R I N G . C O . U K
E D U C AT E R L I M I T E D . C O M
AVAILABLE DAILY - HOMEMADE WHOLEMEAL BREAD • FRUITY YOGHURT • SELECTION OF SALADS
WE ONLY USE
FRESHUKMEAT FREERANGEEGGS MSCFISH ORGANICMILK LOCALFRUIT&VEG WHOLEMEALPASTA
Made in your school kitchen! We prepare and cook all our menu items, so if you need to know the ingredients - please askAll our meals are made daily from fresh locally sourced and seasonal produce from Kent
DUE TO CURRENT SUPPLY RISKS, ALLERGENS MAY BE SUBJECT TO CHANGE
ALLERGEN KEY1 CEREALS CONTAINING GLUTEN 3 MOLLUSCS 5 PEANUTS 7 EGGS 9 MILK 11 MUSTARD 13 SESAME2 CRUSTACEANS 4 FISH 6 NUTS 8 SOYBEANS 10 CELERY 12 LUPIN 14 SULPHUR DIOXIDE
*ALL OUR MENUS ARE TREE NUT AND PEANUT FREE INGREDIENTS CONTAINING GLUTEN (INDICATED BY THE NUMBER 1 ON THE MENU) WILL CONTAIN WHEAT, OATS, BARLEY, SPELT, RYE OR KAMUT, OR A COMBINATION THEREOF. IF YOU HAVE ANY ALLERGEN CONCERNS PLEASE SPEAK TO THE CATERING MANAGER. WHILST WE DO NOT BRING WHOLE NUTS OR INGREDIENTS WITH NUTS INTO OUR KITCHENS, SOME PRODUCTS ARE SUBJECT TO ‘MAY CONTAIN’ STATUS IN MANUFACTURING
7WEEK 7
MONDAY 12 OCTOBER TUESDAY 13 OCTOBER WEDNESDAY 14 OCTOBER THURSDAY 15 OCTOBER FRIDAY 16 OCTOBER
MMAIN
Chinese Style Chicken with Rice and Prawn Cracker
(1, 2, 8)
Pork Sausage Pinwheel (1, 8)
Roast TurkeySpaghetti Beef Bolognaise
(1)100% Cod Fish Fingers
(1, 4)
VVEGGIE
Mixed Vegetable Moussaka (1, 9, 10)
Cheese and Onion Pinwheel (1, 8, 9)
Vegetable Casserole with Dumplings
(1)Vegetable Biriyani
Cheese and Tomato Baked Pitta
(1, 9)
PPASTA
Cheesy Pasta Bake (1, 9)
Mediterranean Mixed Vegetable Pasta
(1)
Salmon Fishcakewith Pesto Pasta
(1, 4, 7)
JPOTATO
Filled Baked Jacket Potato Please see our blackboard for
choice of toppings
Filled Baked Jacket Potato Please see our blackboard for
choice of toppings
SSIDES
Stir Fry Vegetables and Garden Peas
Potato Wedges, Fresh Broccoli and Baked Beans
Roast Potatoes, Fresh Carrots and Green Beans
Fresh Broccoli and Sweetcorn
Chips, Mushy Peas and Fruity Slaw
(9)
DDESSERT
Marble Cakewith Custard
(1, 7, 9)
Apricot Cup Cake (1, 7, 9)
Mandarin Spongewith Custard
(1, 7, 9)
TUTTI FRUTTI THURSDAY (Fruit Based Desserts)
Lemon Drizzle Cake (1, 7)
BREAD
Red Onion Bread (1, 8)
Sage and Apple Bread (1, 8)
Herby Bread (1, 8)
Garlic Bread (1, 8)
Poppy Seed Bread (1, 8)
I N D E P E N D E N T C AT E R I N G . C O . U K
E D U C AT E R L I M I T E D . C O M
AVAILABLE DAILY - HOMEMADE WHOLEMEAL BREAD • FRUITY YOGHURT • SELECTION OF SALADS
WE ONLY USE
FRESHUKMEAT FREERANGEEGGS MSCFISH ORGANICMILK LOCALFRUIT&VEG WHOLEMEALPASTA
Made in your school kitchen! We prepare and cook all our menu items, so if you need to know the ingredients - please askAll our meals are made daily from fresh locally sourced and seasonal produce from Kent
DUE TO CURRENT SUPPLY RISKS, ALLERGENS MAY BE SUBJECT TO CHANGE
ALLERGEN KEY1 CEREALS CONTAINING GLUTEN 3 MOLLUSCS 5 PEANUTS 7 EGGS 9 MILK 11 MUSTARD 13 SESAME2 CRUSTACEANS 4 FISH 6 NUTS 8 SOYBEANS 10 CELERY 12 LUPIN 14 SULPHUR DIOXIDE
*ALL OUR MENUS ARE TREE NUT AND PEANUT FREE INGREDIENTS CONTAINING GLUTEN (INDICATED BY THE NUMBER 1 ON THE MENU) WILL CONTAIN WHEAT, OATS, BARLEY, SPELT, RYE OR KAMUT, OR A COMBINATION THEREOF. IF YOU HAVE ANY ALLERGEN CONCERNS PLEASE SPEAK TO THE CATERING MANAGER. WHILST WE DO NOT BRING WHOLE NUTS OR INGREDIENTS WITH NUTS INTO OUR KITCHENS, SOME PRODUCTS ARE SUBJECT TO ‘MAY CONTAIN’ STATUS IN MANUFACTURING
8WEEK 8
MONDAY 19 OCTOBER TUESDAY 20 OCTOBER WEDNESDAY 21 OCTOBER THURSDAY 22 OCTOBER FRIDAY 23 OCTOBER
MMAIN
Mexican Style Chicken Tortilla Bake
(1, 10)
BBQ Beef Pizza (1, 8, 9, 14)
Roast Herby ChickenMild Beef Curry with Rice and Poppodum
Hot Dog in a Roll (1, 8)
VVEGGIE
Spanish Style Frittata (7, 9)
Mozzarella Cheese and Tomato Pizza
(1, 8, 9)
Mixed Vegetable Whirl (1, 9)
Sweet and Spicy Vegetable Noodles
(1, 7, 8, 14)
Vegetarian Hot Dog in a Roll (1, 14)
PPASTA
Macaroni Cheese (1, 9, 11)
Roasted Pepper Pasta (1)
Vegetable Bolognaise Pasta (1)
JPOTATO
Filled Baked Jacket Potato Please see our blackboard for
choice of toppings
Filled Baked Jacket Potato Please see our blackboard for
choice of toppings
SSIDES
Potato Wedges, Fresh Broccoli and Sweetcorn
Diced Herby Potatoes, Fresh Carrots and BBQ Beans
(14)
Roast Potatoes, Mashed Swede and Green Beans
Fresh Onion Bhaji and Garden Peas
Chips, Baked Beans and Caramelised Onions
DDESSERT
Chocolate and Orange Mousse Cake
(1, 7, 8, 9)
Jam and Coconut Sponge with Custard
(1, 7, 9)
Peach Strudel with Custard (1, 7, 9)
TUTTI FRUTTI THURSDAY (Fruit Based Desserts)
Swirly Cookies (1)
BREAD
Caramelised Red Onion Bread (1, 8)
Garlic Dough Balls (1, 8)
Plaited Bread (1, 8)
Naan Bread (1, 8)
-
I N D E P E N D E N T C AT E R I N G . C O . U K
E D U C AT E R L I M I T E D . C O M
AVAILABLE DAILY - HOMEMADE WHOLEMEAL BREAD • FRUITY YOGHURT • SELECTION OF SALADS
WE ONLY USE
FRESHUKMEAT FREERANGEEGGS MSCFISH ORGANICMILK LOCALFRUIT&VEG WHOLEMEALPASTA
Made in your school kitchen! We prepare and cook all our menu items, so if you need to know the ingredients - please askAll our meals are made daily from fresh locally sourced and seasonal produce from Kent
DUE TO CURRENT SUPPLY RISKS, ALLERGENS MAY BE SUBJECT TO CHANGE
ALLERGEN KEY1 CEREALS CONTAINING GLUTEN 3 MOLLUSCS 5 PEANUTS 7 EGGS 9 MILK 11 MUSTARD 13 SESAME2 CRUSTACEANS 4 FISH 6 NUTS 8 SOYBEANS 10 CELERY 12 LUPIN 14 SULPHUR DIOXIDE
*ALL OUR MENUS ARE TREE NUT AND PEANUT FREE INGREDIENTS CONTAINING GLUTEN (INDICATED BY THE NUMBER 1 ON THE MENU) WILL CONTAIN WHEAT, OATS, BARLEY, SPELT, RYE OR KAMUT, OR A COMBINATION THEREOF. IF YOU HAVE ANY ALLERGEN CONCERNS PLEASE SPEAK TO THE CATERING MANAGER. WHILST WE DO NOT BRING WHOLE NUTS OR INGREDIENTS WITH NUTS INTO OUR KITCHENS, SOME PRODUCTS ARE SUBJECT TO ‘MAY CONTAIN’ STATUS IN MANUFACTURING