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Lunch Menu

Week 1

Monday

Pork, Beef or Vegetarian Sausages,  Creamy Mashed Potatoes,  Broccoli Spears. 

Orange Shortbread and Fruit of the Day.

Tuesday

Italian Style Beef Lasagne, Vegetarian Lasagne,  Garlic Bread, Sweetcorn Nibs.

Assorted Cup Cakes  and Fruit Of the Day.

Wednesday

Homemade Pepperoni Pizza, Vegetarian Pizza, Jacket Wedges, Vegetables of the Day.

Victoria Sandwich Cake and Fruit Of the Day.

Thursday

Mild Spiced Chicken Curry,  Butternut Squash and Spinach Curry,  Basmati Rice, Stir fry Vegetables.

Jelly and Fruit of the Day.

Friday

Homemade Fish Goujons, Fisherman's Pie, Vegetable Kebabs, Twice Cooked Chips, Peas.

Decadent Chocolate Brownies and Fruit of the Day.

 

Week 2

Monday

Mild Spiced Chicken Wraps, Mild Spiced Vegetable Wraps, Pilaff Rice,  Assorted Vegetables.

Lemon Drizzle Cake.

Tuesday

Italian Style Beef Meatballs, Falafel Balls, Tomato Sauce, Spaghetti, Sweetcorn.

Flapjacks.

Wednesday

Traditional Roast Turkey, Vegetarian Roast, Yorkshire Puddings, Roast Potatoes, Carrots.

Angel Delight and Fruit of the Day.

Thursday

Pork Sausage Rolls, Vegetarian Wellington, Jacket Wedges, Green Beans.

Gingerbread Men and Fruit of the Day.

Friday

Breaded Fish Fingers, Battered white Fish, Vegetarian Dish of the Day,  Twice Cooked Chips, Peas.

Homemade Cookies.

Week 3

Monday Succulent Lamb Shepherds Pie, Vegetarian Tart,  Mashed Potato, Green Beans, Baked Beans.

Marble Cake and Fruit of the Day.

Tuesday

Pork Balls with Sweet and Sour Sauce, Spiced Pork Ribs, Vegetable Gratin, Egg Noodles, Stir Fry Vegetables.

Apple Crumble with Custard and Fruit of the Day.

Wednesday

 Mild Spiced Chicken Goujons, Vegetable and Halloumi Kebabs, Rosemary Scented New Potatoes, Carrots.

Orange and Cherry Cake and Fruit of the Day.

Thursday

Italian Style Bolognaise Sauce, Tomato Sauce, Spaghetti, Cheesy Garlic Bread, Sweetcorn Nibs.

Oat and Raisin Cookies and Fruit Of the Day.

Friday

Oven Baked White Fish, Thai Salmon Fishcakes,  Vegetable Cakes, Twice Cooked Chips, Peas.

Cream Choux Puffs.

 

 

Harrison Catering Services

Harrison Catering Services is delighted to provide the catering for St Christopher’s The Hall School. Since its founding in 1994, Harrison has always been about quality fresh food prepared on-site and served by people who love what they do.

Harrison understands that what students eat affects their health and their ability to learn and perform in the classroom.  Our catering team provides nutritious, balanced meals, and we work to educate the students on how to make healthier food choices. Our goal is to instil a love and understanding of fresh, healthy food at a young age that will positively influence them throughout life.

As well as providing good quality food Harrison is also keen to pass on its knowledge to help children make healthier food choices in the future. Harrison is a main supporter of the Royal Academy of Culinary Arts ‘Chefs Adopt a School’ (CAAS) scheme delivering training sessions to pupils. CAAS is a national charity dedicated to teaching children about food, food provenance, healthy eating, nutrition and the importance of eating together.

All Harrison staff receive training on how to prepare and serve healthier food through the company’s bespoke Eat Well Live Well©  training programme and complete Smile accredited customer service training to ensure the best experience for customers. They are also encouraged and supported to develop professionally throughout their career and the company provides many opportunities to achieve formal qualifications.

The Harrison team works closely with the school to tailor menus to the tastes and preferences of the students. It introduces further interest and excitement to menus through themed lunches and dinners ranging from holidays like Easter and Christmas to cuisines from around the world, tying these into the school curriculum whenever possible in a fun and stimulating way.

Harrison have a comprehensive food allergen and intolerance process and the Catering Team work closely with students and their families to address individual dietary needs.

In October 2014, Harrison increased its commitment to sustainability and reducing its environmental impact by introducing its new range of completely compostable branded packaging across its business. The eco packaging is plastic free, low carbon and made using renewable, sustainably-sourced, natural materials (trees, corn and sugar cane) and recycled materials and emits significantly less CO2 during manufacture than conventional packaging.  It is certified compostable in under 12 weeks.

If you require further information or have any feedback about the catering service, please contact Linda Martin by phone 020 8650 2200 or email st.christophers@harrisoncatering.co.uk