King's School - catering

We do want to offer the students the highest level of food and service. We hope that everyone is satisfied with the present standard though we will always be looking to improve aspects of the service.

The 3-week menu-cycle of main courses and desserts along with sample menus of salads are shown below.

We are using at present a local supplier of fruit and vegetable and at the beginning of next term we will have a dedicated local butcher.

We would like to emphasise the entitlement of a King's student at lunchtime. This comprises a soup starter AND a main course (with vegetarian option) AND a hot sweet or cold sweet AND fruit AND cheese and biscuits. In effect then each student can have a five-course meal.

All we ask is that the students eat what they take.

Every six months an independent company will conduct a survey of the catering provision which will involve a student questionnaire.

If you have any enquiries or complaints, please contact one of us (Mr Steve Beasley on 01244 689537 or Mr John Hargreaves on 01244 689524). Mr Beasley is always pleased to meet parents at any time to discuss catering at King's. He is available too at parents' evenings where he can discuss and illustrate nutritional guidelines and policies.

MAIN COURSES - WEEK 1
Monday	Tuesday	Wednesday	Thursday	Friday
lightly grilled peppered mackerel on a bed of cous cous	grilled bacon chops with baked mushrooms half a tomato and onion rings	traditional roast English topside with Yorshire pudding	chicken tandoori with traditional Indian spices, served with popadoms and rice	oven-baked sausage roll served with tomato ketchup
traditional winter beef stew	sweet and sour chicken served with rice and prawn crackers	Atlantic Ocean pie with haddock coley and prawns	lean pork ,bramley apple and stuffing pie	steamed smocked haddock with parsley sauce and lemon
vegetable and quorn mince cottage pie	spicy bean and tomato bake with penna pasta	baked quorn sausage with spring onion gravy	muchroom and spring onion vol au vents	Thai noodle stir-fry with bean sprouts
steamed new potatoes with cauliflower and garden peas	steamed broccoli and sweet corn with Cajun jacket wedges	roasted potatoes with sliced carrots and braised leeks	mashed potato with Italian style vegetables	chipped potatoes with garden peas and baked beans

Main Courses - week 2
Monday	Tuesday	Wednesday	Thursday	Friday
Chinese beef chop suey with egg noodles and crispy bean sprouts	Tender braised liver and bacon casserole with fresh root vegetables	roast leg of lambwith mint sauce	chunky chicken Hungarian goulash with saffron rice	meat feast pizza with spicy chicken pepperoni and ham with veggie option pizza
oven baked chicken breast with creamy garlic mushroom sauce and chives	Grilled pork sausage toad in the hole with onion gravy	home made meat and potato pasties in puff pastry	BBQ pork spare ribs with tasty BBQ sauce	crispy duck pancakes with cucumber spring onion and plum sauce
red pepper and lentil tart with tangy tomato relish	med veg chilli con carne with kidney beans	cheese and potato flan with fried green leeks	tomato and vegetable wraps	oven baked cod fillet with lemon and parsley
new potatoes sliced carrots and garden peas	herby dice with cauliflower mornay and green beans	roast potatoes with roast parsnips andbaton carrots	mash potatoes with steamed broccoli, carrot and swede	chips garden peas and baked beans

Main Courses - week 3
Monday	Tuesday	Wednesday	Thursday	Friday
chilli con carne with a baked pitta bread and steamed rice	steamed salmon with an asparagus sauce	roast leg of pork fillets with sage stuffing and apple sauce	lamb rogan josh with mini popadoms and saffron rice	batter crisp cod deep fried with lemon and tartar sauce
grilled chicken breast Provencal style	traditional shepherds pietopped with herb mash	baked corn beef hash with onions	minced beef hot pot with sliced potatoes	cheddar cheese and bacon pasta bake
cous cous and med veg filled peppers baked and topped with mozzarella	creamy cheese and leek macaroni	thick winter vegetable stew with herb dumplings	red pepper broccoli and mushroom quiche	vegetable spring rolls with hoi sinn sauce
baked jacket wedges with cauliflower and broccoli	steamed new potatoes with peas and sweet corn	roast potatoes with sliced carrots and steamed leeks	croquets potatoes with med veg	chips mushy peas and baked beans

a sample of a week of salads available
Monday	Tuesday	Wednesday	Thursday	Friday
Traditional creamy coleslaw	Feta cheese and green olive salad	Chefs green salad with spring onion and apple	Coleslaw with red onion and red cabbage	Rice salad with ginger and red pepper
Lightly spiced rice salad with peppers and sultanas	Marie rose prawn salad with paprika	Pasta salad with mayonnaise	Waldorf salad	Penne pasta salad with diced ham
Italian tomato and garlic pasta salad	Coronation chicken salad with green grapes	Barbeque roasted vegetables	Tomato and basil salad with balsamic vinaigrette	Lemon chicken and minted cucumber salad
Also a selection of traditional salad leaves, salad vegetables, grated cheese and tuna chunks	Also a selection of traditional salad leaves, salad vegetables, grated cheese and tuna chunks	Also a selection of traditional salad leaves, salad vegetables, grated cheese and tuna chunks	Also a selection of traditional salad leaves, salad vegetables, grated cheese and tuna chunks	Also a selection of traditional salad leaves, salad vegetables, grated cheese and tuna chunks

DESSERT MENU - week 1
Monday	Tuesday	Wednesday	Thursday	Friday
Red cherry and apple crumble	Traditional ambrosia style rice pudding	Rainbow sponge and custard	Chocolate cornflake pie and custard	Pineapple upside down cake and custard
Cold sweet of the day	Fruit jelly	Cold sweet of the day	Cherry scones	Cold sweet of the day
Selected cheese and biscuits	Selected cheese and biscuits	Selected cheese and biscuits	Selected cheese and biscuits	Selected cheese and biscuits
A variety of fresh seasonal and exotic fruits	A variety of fresh seasonal and exotic fruits	A variety of fresh seasonal and exotic fruits	A variety of fresh seasonal and exotic fruits	A variety of fresh seasonal and exotic fruits

DESSERT MENU - week 2
Monday	Tuesday	Wednesday	Thursday	Friday
Apple pie with custard	Bakewell tart with custard	Mixed fruit crumble and custard	Jam roly poly and custard	Chocolate sponge pudding
Raspberry whip mousse	Cold sweet of the day	Whole meal short bread fingers	Cold sweet of the day	Assorted fruit jellies
Selected cheese and biscuits	Selected cheese and biscuits	Selected cheese and biscuits	Selected cheese and biscuits	Selected cheese and biscuits
A variety of fresh seasonal and exotic fruit	A variety of fresh seasonal and exotic fruits	A variety of fresh seasonal and exotic fruits	A variety of fresh seasonal and exotic fruits	A variety of fresh seasonal and exotic fruits

DESSERT MENU - week 3
Monday	Tuesday	Wednesday	Thursday	Friday
Dutch apple pie and custard	Rice pudding with cream	Iced chocolate bake well and custard	Peach and apricot crumble and custard	Chocolate sponge and chocolate custard
Cold sweet of the day	Lemon mousse	Choc ice bar	Cold sweet of the day	Vanilla ice cream
Selected cheese and biscuits	Selected cheese and biscuits	Selected cheese and biscuits	Selected cheese and biscuits	Selected cheese and biscuits
A variety of fresh seasonal and exotic fruit	A variety of fresh seasonal and exotic fruit	A variety of fresh seasonal and exotic fruits	A variety of fresh seasonal and exotic fruits	A variety of fresh seasonal and exotic fruits