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Ticket Price £2.10
Lunches in Stirling Council Primary Schools
Seasonal Menus!
Facilities Management Services Assets & Support, FM Services:Margaret GilmourService ManagerTeith HouseKerse RoadFK7 [email protected]
Education Services Contact:Michael BoyleEducation Business ManagerTeith HouseKerse RoadFK7 [email protected]
April 2014 - March 2015
www.stirling.gov.uk/schoolmeals
What’s to eat this week?
1How to contact us:If you have any queries do not hesitate to contact us at Stirling Council, Facilities Management Services, Teith House, Kerse Road FK7 7QAPlease note that all soups are homemade with vegetarian stock. Two exceptions are Chicken Noodle and Cream of Chicken and Sweetcorn. On the day these are on the menu, your child can choose to have fruit juice or the vegetarian soup option.
Homemade using fresh ingredients
Vegetarian WeekAUTUMNWINTER
Available daily over the three week period: Selection of fresh breads. Choice of 3 seasonal salad items and salad dressings from the salad bar. Selection of fruit juice, water or milk. Jacket Potato: variety of fi llings may include cheese, tuna, cold meat, baked beans. Packed lunches are always on offer consisting of green tray option in handy take away bag with a drink. Vegetarian fi llings for green tray selection can be requested.
Soup
RED Tray
BLUE Tray
Pudding
Monday Tuesday Wednesday Thursday Friday
Lentil Soup with Crusty Bread
Tomato Noodle Soup with Crusty Bread
Lentil Soup with Crusty Bread
Roasted Vegetable Soup with Crusty Bread
Chicken Noodle Soup or Roasted Vegetable Soup with
Crusty Bread
Macaroni Cheese with Spicy Potato Wedges
and Seasonal Vegetables
Reuben & Margaret’s Gold Medal Curry with Mini Naan Bread or Homemade
Flatbread
Home cooked Gammon with Pineapple, Roast
Potatoes and Seasonal Vegetables
Minced Beef with Mashed Potatoes and Seasonal
Vegetables
Homemade Fishcakes with Chips and Seasonal
Vegetables
Jacket Potato with a Variety of Fillings and Side Salad
Cheesy Beanos on Toast
Jacket Potato with a Variety of Fillings and Side Salad
Chicken Noodle Pot with Homemade Curry Sauce and Mini Naan Bread or Homemade Flatbread
Muffi n Pizza with Mixed Salad and Coleslaw
Sandwich with Tuna Mayonnaise Finger Roll with Ham Roll with
Lorne Style Sausage
Panini with Cheese and Ham or Cheese
Wrap with Chicken Mayonnaise
Chocolate Flavoured Shortbread or
Yoghurt or Fruit
Dough Ringor
Yoghurt or Fruit
Syrup Sponge and Custard or Yoghurt or
Fruit
Cupcake Thursdayor
Yoghurt or Fruit
Chocolate Rice Krispie Cake or
Yoghurt or Fruit
GREEN Tray
What’s to eat this week?
Special Diets:We believe that any child who has special dietary requirements should be able to choose to have a school meal and be appropriately catered for.In order to provide such a service, we work with our partners in health and have a special diet policy. This ensures a consistent and eff ective approach is taken to the provision of special diets. We require you as a parent/carer to inform the Headteacher of any special dietary requirements your child might have and complete the necessary annual declaration. They will in turn pass this information on to our service and Education.
2WeekHomemade using fresh ingredients
Vegetarian
AUTUMNWINTER
Available daily over the three week period: Selection of fresh breads. Choice of 3 seasonal salad items and salad dressings from the salad bar. Selection of fruit juice, water or milk. Jacket Potato: variety of fi llings may include cheese, tuna, cold meat, baked beans. Packed lunches are always on offer consisting of green tray option in handy take away bag with a drink. Vegetarian fi llings for green tray selection can be requested.
Soup
RED Tray
BLUE Tray
Pudding
Monday Tuesday Wednesday Thursday Friday
Lentil Soup with Crusty Bread
Split Pea Soup with Crusty Bread
Vegetable Soup with Crusty Bread
Lentil Soup with Crusty Bread
Sweet Potato and Leek Soup with Crusty Bread
Homemade Beef Burger Roll with French Fries and
Winter Coleslaw in a Basket
Pork Sausages and Gravy with Mashed Potato and
Seasonal Vegetables
Roast Chicken with Potatoes and Seasonal
Vegetables
Macaroni Cheese with Garlic Bread and
Seasonal Vegetables
Fish Fingers with Chips and Peas
Jacket Potato with a Variety of Fillings and Side Salad
Homemade Roasted Vegetable
Tomato Pasta Pot with Cheesy Bread
French Bread Pizza and Mixed Salad
Homemade Jumbo Sausage Roll with Baked
Beans
Jacket Potato with a Variety of Fillings and Side Salad
Roll with Tuna Mayonnaise Toastie with Cheese and Ham or Cheese
Finger Roll with Egg Mayonnaise
Wrap with Ham Salad Baguette with Turkey
Chocolate Sponge and Custard or Yoghurt or
Fruit
Iced Biscuitor
Yoghurt or Fruit
Ice-Cream and Fruitor
Yoghurt or Fruit
Cupcake Thursdayor
Yoghurt or Fruit
Jam Cookie or
Yoghurt or Fruit
GREEN Tray
What’s to eat this week?Available daily over the three week period: Selection of fresh breads. Choice of 3 seasonal salad items and salad dressings from the salad bar. Selection of fruit juice, water or milk. Jacket Potato: variety of fi llings may include cheese, tuna, cold meat, baked beans. Packed lunches are always on offer consisting of green tray option in handy take away bag with a drink. Vegetarian fi llings for green tray selection can be requested.
WeekOther Contacts: Department of Nutrition and Dietetics, Administration Offi ces, Falkirk Community Hospital Westburn Avenue, Falkirk FK1 5SU Tel: 01324 673710
WeekWeek3Other useful websiteswww.soilassociation.org/cateringmark www.takelifeon.co.uk www.food.gov.uk www.nutrition.org.uk www.scottishfoodfamily.co.uk www.eatwell.gov.uk www.foodinschools.org.uk www.fresh-eating.co.uk www.bda.uk.com www.scotland.gov.uk/topics/education/schools/hlivi/foodnutritionwww.scottishschoolmeals.co.uk
Homemade using fresh ingredients
Vegetarian
AUTUMNWINTER
Monday Tuesday Wednesday Thursday Friday
Split Pea Soup with Crusty Bread
Lentil Soup with Crusty Bread
Tomato Soup with Crusty Bread
Roasted Vegetable Soup with Crusty Bread
Cream of Chicken and Sweetcorn Soup or Vegetable
Soup with Crusty Bread
Macaroni Cheese with Chips and Seasonal
Vegetables
Spaghetti Bolognese with Garlic Bread
Pork Sausage Stovies with Seasonal Vegetables
Steak Pie with Roast Potatoes and Seasonal
Vegetables
Fish and Chips and Peas in a Basket
Mini Pork Sausages and Baked Beans on Toast
Jacket Potato with a Variety of Fillings and Side Salad
Cheese and Tomato Pizza with Mixed Salad
Jacket Potato with a Variety of Fillings and Side Salad
Chicken Fried Rice Pot with Homemade Curry Sauce
and Mini Naan Bread or Homemade Flatbread
Roll with Egg Mayonnaise Panini with
Cheese and Ham or CheeseHomemade
Beef Burger Roll
Toastie with Cheese and Ham or Cheese
Sandwich with Tuna Mayonnaise
Fruit and Custardor
Yoghurt or Fruit
Homemade Chocolate Bourbon Biscuit or
Yoghurt or Fruit
Gingerbread Man or
Yoghurt or Fruit
Cupcake Thursdayor
Yoghurt or Fruit
Iced Cornfl ake Crunch or
Yoghurt or Fruit
Soup
RED Tray
BLUE Tray
Pudding
GREEN Tray
Week MenuCommencing CycleDate Week Dear Parent/Carer
Welcome to our 13th Menu Newsletter for Stirling Council’s Primary Schools April 2014 – March 2015
Dear Parent/GuardianWelcome to our new seasonal menu for 2014/15!The past year has been a very exciting and rewarding one for the school meals service having worked hard to progress from the bronze to the silver level of the Soil Association’s Food for Life Catering Mark. This means that not only do we guarantee that our menu is prepared from fresh local produce, is sustainable, and takes care of animal welfare but we now use only organic milk.In Stirling we remain truly committed to doing more than simply putting food on a plate for our young people. We recognise the importance of making connections between what happens in the kitchen and dining area and what’s happening in class and we’ve identifi ed lots of opportunities where catering and education can work together to add value to our young people’s health and wellbeing. Over the year we’ve worked very closely with everyone involved in school meals to make sure this menu is even better than before. In it you will fi nd award winning dishes by our 2013 School Cook of the Year and from the Culinary Games competition, which took place in March 2014. Margaret and Reuben’s Gold Medal curry dish from Vanuatu has been compiled by the Catering Supervisor and a primary 7 pupil from Callander Primary School.Knowing how much our children enjoy theme days and special events we plan to have these as a regular feature throughout the year and we will continue to work closely with schools to complement classroom projects by off ering menus that support the day to day learning taking place in class.The ticket price has increased by 10 pence this year. However, with all of the improvements we’ve made we believe that the two course meal and drink still represents great value for money and health. In January 2015 we will introduce the Scottish Government’s initiative to ensure all our primary 1 - 3 pupils receive free school meals.As always we invite any feedback or comment and remember that as a parent, carer or special person we would also be happy to arrange for you to visit the school and experience the lunchtime off ering. Meantime, thank you for supporting Stirling’s School Meals.Margaret GilmourService Manager
SPR
ING
/ SU
MM
ERA
UTU
MN
/ W
INTE
R
21/04/2014 128/04/2014 205/05/2014 312/05/2014 119/05/2014 226/05/2014 302/06/2014 109/06/2014 216/06/2014 323/06/2014 118/08/2014 225/08/2014 301/09/2014 108/09/2014 215/09/2014 322/09/2014 129/09/2014 206/10/2014 3
20/10/2014 127/10/2014 203/11/2014 310/11/2014 117/11/2014 224/11/2014 301/12/2014 108/12/2014 215/12/2014 305/01/2015 112/01/2015 219/01/2015 326/01/2015 102/02/2015 216/02/2015 323/02/2015 102/03/2015 209/03/2015 316/03/2015 123/03/2015 230/03/2015 3
What’s to eat this week?
1How to contact us:If you have any queries do not hesitate to contact us at Stirling Council, Facilities Management Services, Teith House, Kerse Road FK7 7QAPlease note that all soups are homemade with vegetarian stock. Two exceptions are Chicken Noodle and Cream of Chicken and Sweetcorn. On the day these are on the menu, your child can choose to have fruit juice or the vegetarian soup option.
Homemade using fresh ingredients
Vegetarian WeekSPRINGSUMMER
Available daily over the three week period: Selection of fresh breads. Choice of 3 seasonal salad items and salad dressings from the salad bar. Selection of fruit juice, water or milk. Jacket Potato: variety of fi llings may include cheese, tuna, cold meat, baked beans. Packed lunches are always on offer consisting of green tray option in handy take away bag with a drink. Vegetarian fi llings for green tray selection can be requested.
Soup
RED Tray
BLUE Tray
Pudding
Monday Tuesday Wednesday Thursday Friday
Tomato Noodle Soup with Crusty Bread
Lentil Soup with Crusty Bread
Split Pea Soup with Crusty Bread
Lentil Soup with Crusty Bread
Chicken Noodle or Lentil Soup with Crusty Bread
Macaroni Cheese with Garlic Bread and Seasonal
Vegetables
Homemade Pizza with French Fries and Cucumber
and Carrot Ribbons
Chicken Korma with Rice and Mini Naan Bread or
Homemade Flatbread
Meatballs in Tomato Sauce with Spaghetti and
Garlic Bread
Fish with Chips and Peas in a Basket
Mini Pork Sausages and Baked Beans on Toast
Jacket Potato with a Variety of Fillings and Side Salad
Homemade Roasted Vegetable Tomato Pasta Pot
with Cheesy Bread
Jacket Potato with a Variety of Fillings and Side Salad
Vegetable Bake with Garlic Bread
Roll with Egg Mayonnaise Roll with Lorne Style Sausage
Wrap with Ham SaladFinger Roll with Tuna
MayonnaiseSandwich with Ham
Oattie Biscuit or
Yoghurt or Fruit
Fruit Jelly and Ice Creamor
Yoghurt or Fruit
Homemade Custard Cream or
Yoghurt or Fruit
Cupcake Thursdayor
Yoghurt or Fruit
Iced Biscuitor
Yoghurt or Fruit
GREEN Tray
What’s to eat this week?
Special Diets:We believe that any child who has special dietary requirements should be able to choose to have a school meal and be appropriately catered for.In order to provide such a service, we work with our partners in health and have a special diet policy. This ensures a consistent and eff ective approach is taken to the provision of special diets. We require you as a parent/carer to inform the Headteacher of any special dietary requirements your child might have and complete the necessary annual declaration. They will in turn pass this information on to our service and Education.
2WeekHomemade using fresh ingredients
Vegetarian
SPRINGSUMMER
Available daily over the three week period: Selection of fresh breads. Choice of 3 seasonal salad items and salad dressings from the salad bar. Selection of fruit juice, water or milk. Jacket Potato: variety of fi llings may include cheese, tuna, cold meat, baked beans. Packed lunches are always on offer consisting of green tray option in handy take away bag with a drink. Vegetarian fi llings for green tray selection can be requested.
Soup
RED Tray
BLUE Tray
Pudding
Monday Tuesday Wednesday Thursday Friday
Lentil Soup with Crusty Bread
Vegetable Soup with Crusty Bread
Tomato Soup with Crusty Bread
Chicken Noodle Soup or Tomato Soup with Crusty
Bread
Honeyed Carrot Soup with Crusty Bread
Pork Sausages with Chips and Baked Beans
Spaghetti Bolognese with Garlic Bread
Homemade Beef Burger Roll with Chips and a
Tomato and Cucumber Salad in a Basket
Homemade Fishcakes with Crusty Bread and Seasonal Vegetables
Sweet and Sour Chicken and Noodles
Jacket Potato with a Variety of Fillings and Side Salad
Muffi n Pizza with Mixed Salad and Coleslaw
Jacket Potato with a Variety of Fillings and Side Salad
Homemade Roasted Vegetable Tomato Pasta Pot
with Cheesy Bread
Jacket Potato with a Variety of Fillings and Side Salad
Sandwich with Turkey Roll with Tuna Mayonnaise Baguette with HamFinger Roll with
Pork Link SausageToastie with
Cheese and Ham or Cheese
Fruit Cookie or Yoghurt or
Fruit
Frozen Yoghurt and Mini Shortbread or
Yoghurt or Fruit
Seasonal Fruit Bag or
Yoghurt or Fruit
Cupcake Thursdayor
Yoghurt or Fruit
Homemade Dough Ring or
Yoghurt or Fruit
GREEN Tray
What’s to eat this week?
WeekOther Contacts: Department of Nutrition and Dietetics, Administration Offi ces, Falkirk Community Hospital Westburn Avenue, Falkirk FK1 5SU Tel: 01324 673710
WeekWeek3Other useful websiteswww.soilassociation.org/cateringmark www.takelifeon.co.uk www.food.gov.uk www.nutrition.org.uk www.scottishfoodfamily.co.uk www.eatwell.gov.uk www.foodinschools.org.uk www.fresh-eating.co.uk www.bda.uk.com www.scotland.gov.uk/topics/education/schools/hlivi/foodnutritionwww.scottishschoolmeals.co.uk
Homemade using fresh ingredients
Vegetarian
SPRINGSUMMER
Available daily over the three week period: Selection of fresh breads. Choice of 3 seasonal salad items and salad dressings from the salad bar. Selection of fruit juice, water or milk. Jacket Potato: variety of fi llings may include cheese, tuna, cold meat, baked beans. Packed lunches are always on offer consisting of green tray option in handy take away bag with a drink. Vegetarian fi llings for green tray selection can be requested.
Soup
RED Tray
BLUE Tray
Pudding
Monday Tuesday Wednesday Thursday Friday
Split Pea Soup with Crusty Bread
Lentil Soup with Crusty Bread
Tomato Soup with Crusty Bread
Lentil Soup with Crusty Bread
Roasted Vegetable Soup with Crusty Bread
Fish Fingers with Potato Wedges and Peas
Homemade Sausage Roll with Chips and Baked Beans
Macaroni Cheese with Garlic Bread and Seasonal
Vegetables Sticky Chicken Strips with CousCous and Rainbow Salad
Chicken Korma with Rice and Mini Naan Bread or
Homemade Flatbread
Jacket Potato with a Variety of Fillings and Side Salad
Chicken Fried Rice Pot with Homemade Curry Sauce
French Bread Pizza with Mixed Salad
Jacket Potato with a Variety of Fillings and Side Salad
Cheesy Beanos on Toast
Baguette with Ham Sandwich with Tuna Mayonnaise
Finger Roll with Egg Mayonnaise
Roll with TurkeyPanini with
Cheese and Ham or Cheese
Iced Cornfl ake Crunch or
Yoghurt or Fruit
Ice Cream and Sauceor
Yoghurt or Fruit
Caramel Dodger Biscuit or
Yoghurt or Fruit
Cupcake Thursdayor
Yoghurt or Fruit
Gingerbread Man or
Yoghurt or Fruit
GREEN Tray