Lunch Menu
Week 1
| Monday |
Succulent Lamb Shepherds Pie or Creamy Macaroni Cheese, Mashed Potato, Seasonal Vegetables. Lemon Drizzle Cake. |
|---|---|
| Tuesday |
Sweet and Sour Chicken Balls, Pork Spare Ribs or Tempura Battered Vegetables, Egg Noodles, Stir Fry Vegetables. Crumbly Shortbread. |
| Wednesday |
Bar-B-Q Chicken Thighs or Halloumi and Vegetable Kebabs, Rosemary Roasted New Potatoes. Tottenham Cake. |
| Thursday |
Mild Spiced Beef Chilli or Mild Spiced Vegetarian Chilli, Quesidillas, Steamed Rice, Vegetables of the Day. Gooey Flapjack. |
| Friday |
Oven Baked Crumbed Fish Fingers, Oven Baked Line Caught White Fish Fillet, Beef Burritos, Twice Cooked Chips, Peas. Home Baked Cookies. |
Week 2
| Monday |
Butchers Choice Pork Sausages, Chicken Sausages, Vegetarian Sausages, Creamy Mashed Potato, Carrots. Freshly Made Cup Cakes. |
|---|---|
| Tuesday |
Italian Style Beef Bolognaise, Creamy Carbonara, Tomato Sauce Spaghetti, Garlic Bread, Sweetcorn Nibs. Gingerbread Men. |
| Wednesday |
Roast Turkey or Pork, Vegetarian Tart, Roast Potatoes, Yorkshire Pudding, Vegetables of the Day. Assorted Jellies. |
| Thursday |
Freshly made Pepperoni Pizza or Cheese and Tomato Pizza, Oven Baked Jacket Wedges, Green Beans. Chocolate Cake. |
| Friday |
Freshly Made Fish Goujons, Spinach Stuffed Mushrooms, Twice Cooked Chips, Peas. Oat and Raisin Cookies. |
Week 3
| Monday |
Mild Spiced Chicken Fajitas, Vegetarian Wraps, Pilaf Rice, Wraps, Seasonal Vegetables. Angel Delight. |
|---|---|
| Tuesday |
Oven Baked Crumbed Fish Fingers, Oven Baked Line Caught White Fish, Vegetarian Risotto, Twice Cooked Chips, Peas. Chocolate Brownies. |
| Wednesday |
Freshly Made Pork Sausage Roll, Freshly Made Chicken Roll, Vegetarian Wellington, Creamy Mashed Potato, Carrots. Apple Crumble and Custard. |
| Thursday |
Mild Spiced Chicken Curry, Chick Pea and Sweet Potato Curry, Stuffed Jacket Potato, Steamed Rice, Poppadum, Green Beans. Marble Cake. |
| Friday |
VOTE FOR: Butchers Choice Beef Burgers or Pork or Chicken Hot Dog, Vegetarian Burgers, Oven Baked Hash Browns, Sweetcorn Nibs. Cookies. |
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