Lunch Menu Week 3


  • Lamb Keema Curry & Rice
  • Frittata served with Jacket Potato Mixed Salad
  • Rice Pudding & Jam or Cherry Bakewell Slice


  • Spanish Chicken Bake
  • Spicy Quorn, Vegetable & Noodle Stir-Fry
  • Sqidgy Chocolate Brownie or Fruity Waffle


  • Roast Beef & Yorkshire Pudding served with Roast Potatoes, Carrot & Cauliflower
  • Cheese & Onion Pasty, Baked Beans and Potato Wedges
  • Fresh Fruit Salad or Victoria Sponge Cake


  • Meat & Potato Pie served with Red Cabbage & Gravy
  • Pasta Bake served with Crusty Bread & Salad
  • Sticky Toffee Pudding & Custard or Fruit Shortbread


  • Breaded Fish Fillet with Chips & Mushy Peas
  • Vegetable Fajitas served with MIxed Salad
  • Chocolate Eclairs or Chocolate & Banana Muffin

*menu items are subject to availability