Lunch Menu
Week 1
| Monday |
Italian Style Beef Bolognese, Quorn Bolognese, Spaghetti, Sweetcorn Nibs, Garlic Bread Slices. Homemade Soup, Freshly Prepared Salads with a Selection of Proteins, Jacket Potato with Cheese or Baked Beans. Lemon Drizzle Cake, Yoghurt and Fruit of the Day. |
|---|---|
| Tuesday |
Handmade Pork or Chicken Sausage Wellington, Quorn Sausage Rolls, Seasonal Vegetables Wellington, Mashed Potato, Carrots. Homemade Soup, Freshly Prepared Salads with a Selection of Proteins, Jacket Potato with Cheese or Baked Beans. Angel Delight, Yoghurt and Fruit Of the Day. |
| Wednesday |
Mexican Mildly Spiced Chicken Fajitas, Mildly Spiced Vegetable Fajitas, Vegetable Pilau Rice, Selection of Seasonal Vegetables. Homemade Soup, Freshly Prepared Salads with a Selection of Proteins, Jacket Potato with Cheese or Baked Beans. Cupcakes, Yoghurt and Fruit Of the Day. |
| Thursday |
Authentic Chinese Chicken Chow Mein, Vegetable Pad Thai, Stir Fry Vegetables, Egg Noodles, Steamed Rice. Homemade Soup, Freshly Prepared Salads with a Selection of Proteins, Jacket Potato with Cheese or Baked Beans. Freshly made Flapjack, Yoghurt and Fruit of the Day. |
| Friday |
Crispy Baked Breaded Fish Fingers, Hand Battered White Fish, Pea and Lemon Risotto, Twice Cooked Chips, Garden Peas. Homemade Soup, Freshly Prepared Salads with a Selection of Proteins, Jacket Potato with Cheese or Baked Beans. Chocolate Chip Cookies, Yoghurt and Fruit of the Day. |
Week 2
| Monday |
Chicken or Pork Butchers Sausages, Quorn Sausages, Rich Caramelised Onion Gravy, Creamy Mash Potato, Broccoli Florets. Homemade Soup, Freshly Prepared Salads with a Selection of Proteins, Jacket Potato with Cheese or Baked Beans. Shortbread, Yoghurt and Fruit of the Day. |
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| Tuesday |
Italian Style Beef Lasagne, Quorn Lasagne, Creamy Macaroni Cheese, Garlic Bread, Oven Roasted Vegetables or Sweetcorn. Homemade Soup, Freshly Prepared Salads with a Selection fo Proteins, Jacket Potato with Cheese or Baked Beans. Assorted Fruit Jellies, Yoghurt and Fruit of the Day. |
| Wednesday |
Mild Spiced Chicken Korma, Homemade Vegetable Curry, Traditional Fisherman's Pie, Basmati Rice, Green Beans. Homemade Soup, Freshly Prepared Salads with a Selection of Proteins, Jacket Potato with Cheese or Baked Beans. Cupcakes, Yoghurts and Fruit of the Day. |
| Thursday |
Handmade Turkey Meatballs, Sweet Potato and Vegetable Patties, Tomato Sauce, Spaghetti, Carrots. Homemade Soup, Freshly Prepared Salads with a Selection of Proteins, Jacket Potato with Cheese or Baked Beans. Marble Cake, Yoghurt and Fruit of the Day. |
| Friday |
Homemade Fish Goujons, Thai Style Spiced Fishcakes, Mild Spiced Vegetable Chilli and Rice, Twice Cooked Chips, Garden Peas. Homemade Soup, Freshly Prepared Salads with a Selection of Proteins, Jacket Potato with Cheese or Baked Beans. Gingerbread Men, Yoghurt and Fruit of the Day. |
Week 3
| Monday |
Mexican Style Beef or Quorn Mildly Spiced Chilli, Freshly Made Quesadillas, Steamed Rice, Tortilla Wraps, Seasonal Vegetable Medley. Homemade Soup, Freshly Prepared Salads with a Selection of Proteins, Jacket Potato with Cheese or Baked Beans. Chocolate Brownies, Yoghurt and Fruit of the Day. |
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| Tuesday |
Handmade and Freshly Baked Pepperoni Pizza, Homemade and Freshly Baked Cheese and Tomato Pizza, Crispy Jacket Wedges, Seasonal Vegetable Medley, Sweetcorn Nibs. Homemade Soup, Freshly Prepared Salads with a Selection of Proteins, Jacket Potato with Cheese or Baked Beans. Traditional Victoria Sandwich, Yoghurt and Fruit of the Day. |
| Wednesday |
Tennessee Style BBQ Chicken Thighs, Halloumi and Vegetable Kebabs, Oven Roasted Rosemary New Potatoes, Seasonal Vegetable Selection, Brocolli Florets. Handmade Soup, Freshly Prepared Salads with a Selection of Proteins, Jacket Potato with Cheese or Baked Beans. Oat Cookies, Yoghurt and Fruit of the Day. |
| Thursday |
Handmade Turkey Burger or Beef Burger, Vegetable Burger, Assorted Floured or Sesame Buns, Seasonal Vegetable Selection, Selection of Seasonal Salads. Homemade Soup, Freshly Prepared Salads with a Selection of Proteins, Jacket Potato with Cheese or Baked Beans. Carrot Cake, Yoghurt and Fruit Of the Day. |
| Friday |
Home Battered White Fish Fillets, Crispy Baked Breaded Fish Fingers, Chicken Pasties, Twice Cooked Chips, Garden Peas. Homemade Soup, Freshly Prepared Salads with a Selection of Proteins, Jacket Potato with Cheese or Baked Beans. Choux Puffs, Yoghurt and Fruit of the Day. |
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