Cottage Pie

Topped with Sweet

potato & Carrot

mash

Marinated Chicken

Pieces, Wings &

Sides

Roast Pork Loin

Apple Sauce

Apricot & Parsley

Stuffing, Gravy.

Delhi Tikka Chicken

Masala, Rice and

Sides

Battered Fish, Chips,

Peas, Lemon &

Tartare Sauce

Quorn & Lentil

Cottage Pie

Spicy Bean Burger,

Sweet Chilli &

Lettuce

Mac n Cheese

With Veggie

Toppers

Mughlai Vegetable

Korma, Rice & Sides

Chilli Quorn Dog,

Fairground Onions

& Sauce

Wi l t shire

Brazilian Chicken

Wrap

Authentic Italian

Pizza Slice

Fish Finger Ciabatta

& crisp lettuce Authentic Italian

Pizza Slice

Shredded Chicken

Fillet wholemeal

Baguette

Pasta KitchenNoodle Street

Egg & Soy seasoned

Rice BowlPasta Kitchen Pasta Kitchen

Chocolate &

Mandarin Brownie

Peach Upside Down

cake

Baked Rice Pudding

With Apple

Compote

Lemon Drizzle Jam & Coconut

Sponge

Winter Term Menu - Guidance notes – Week 1MondayRemember Beef Mince not Lamb Mince… For the mash, recommend 50% white potato, 25% Sweet Potato & 25% Carrots, cooked and mashed up together.

- Brazilian chicken wrap – served in a Spinach wrap with shredded lettuce, tomato & garlic mayo

Tuesday- Quirky Bird as per the guide. Ensure the counter is dressed with correct marketing templates. Chicken from Theos for maximum flavour.

Wednesday- The Roast alternative to Pork (Turkey Crown) . Add finely chopped Apricots and fresh Parsley to your stuffing mix.- Mac n Cheese concept with Veggie topper option.- X2 Fish fingers per ciabatta

Thursday- Bombay Kitchen Concept as per guide also ensuring you display and dress your counters as per Concept Guide. Curry sauces to be ordered through

Theos. - Rice Bowl to be offered up in a pot. Cook rice and add to this, scrambled egg, peas, Soy sauce & garnish with chopped coriander.

Friday- Hand Batter your fish if possible. Offer Baked or grilled fish option. Ensure lemon and tartare is served. - Chilli Mayo to be served with your Quorn dog and sauté onions. - x2 Quorn sausages in your hot dog. - Slice your chicken fillet from Theos and serve in a wholemeal demi baguette with sauce of site choice

- Utilise your Tugo sauces for Noodle Bar & Pasta Kitchen offer. Offer cheese as an up sale with your pasta

Desserts to be served with a Choice of Custard, Cream or Ice Cream.

- Note that mixed salad and a minimum of 1 fresh vegetable should be served daily, 2 on roast day.

Baked Chicken

Meatballs in a Spicy

Tomato & Basil

Sauce Served With

Rice

Beef Chilli Nachos,

Salsa, Guacamole &

Paprika Rice

Roasted Turkey

Cranberry Sauce,

Seasonal

Vegetables, Stuffing

& Gravy

Flavoured Chicken

Strips served in

Flatbread with

Authentic Salads

Battered Fish, Chips,

Peas, Lemon &

Tartare Sauce

Quorn Dog With

Fairground Onions &

Seasoned Baked

Wedges

Chunky Vegetable

Chilli Nachos, Salsa,

Guacamole &

Paprika Rice

Mac n’ Cheese with

Garlic Mushrooms

And Tossed Salad

Falafels & Hummus

served in a

Flatbread with

Authentic salads

Old School Cheese

& Red Onion Plate

Pie

Served with

seasonal

Vegetables

Authentic Italian

Pizza Slice

Tikka Chicken

Flatbread With Slaw

& Sauce

Authentic Italian

Pizza SliceBBQ Beef Burrito

Authentic Italian

Pizza Slice

Pasta Kitchen Pasta KitchenSweet & Sour

Noodles

Pasta Kitchen Spicy Chicken Rice

Bowl

Chocolate & Apple

Cake

Toffee Apple & Pear

Granola CrumbleSummer Fruit Trifle

Carrot & Courgette

Sponge

Chocolate Chip

Shortbread

Winter Term Menu - Guidance notes – Week 2MondayChicken meatballs to be ordered through Theos plus sauce unless you are able to prepare on site.

- x2 Quorn sausages in your hot dog.

TuesdayMexican Kitchen– As per the guideEnsure your counters are decorated/garnished for maximum effect.

- Tikka Chicken strips served in a folded flatbread from Theos, finely sliced red & white cabbage slaw plus sauce of choice.

Wednesday- Mac n Cheese concept with Veggie topper option

- Turkey to be ordered through your local butcher.

Thursday- Lebanese Street Concept as per Guide also ensuring you display and dress your counters as per Concept Guide. Product to be ordered through

Theos. - BBQ Beef Burrito – sauté beef mince with sliced onions and peppers till browned then add cooked rice and BBQ sauce. Season to taste.

Friday- Hand Batter your fish if possible. Offer Baked or grilled fish option. Ensure lemon and tartare is served. - Piri piri chicken strips from Theos roasted off with some sliced onions, peppers and folded into some rice.

Desserts to be served with a choice of Custard, Cream or Ice Cream

- Note that mixed salad and a minimum of 1 fresh vegetable should be served daily, 2 on roast day.

Bangers & Mash with

Garden Peas & Red

Onion Gravy

Italian Beef Lasagne

Served With House

Salad & Garlic Bread

Roasted Honey

Glazed Gammon,

Roast & Gravy

Chicken Tikka

Masala, Rice & Sides

Battered Fish, Chips,

Peas, Lemon &

Tartare Sauce

Quorn Sausage

Served With Buttery

Mash, Peas & Red

Onion Gravy

Vegetarian Lasagne

Served With House

Salad & Garlic Bread

Mac n’ Cheese With

Veggie Toppers

Mughlai Vegetable

Korma, Rice & Sides

Vegan Spinach &

Kale Burger, Vegan

Mayo & Salad

Authentic Italian

Pizza Slice

Sweet Chilli Chicken

Wrap

Authentic Italian

Pizza Slice

Ham & Cheese

Panini

Authentic Italian

Pizza Slice

Pasta KitchenVegetable Chow

Mein Noodles Pasta Kitchen Black Bean Noodles Pasta Kitchen

Warm Red Cherry

PancakeMulti Seed Flapjack

Wholemeal Apple &

Cinnamon Crumble

Sticky Toffee

Pudding

Chocolate Orange

Sponge

Winter Term Menu - Guidance notes – Week 3MondayFlavour your mash should you wish to do so.. Caramelise the sliced red onions till soft, add water then thicken with gravy mix. X2 Quorn and Meat sausages per portion

Tuesday- Vegetarian Lasagne can be either vegetable, lentil or Quorn based. - Served with side salad & garlic bread slice. - Sweet chilli chicken strips served in a wrap with sliced iceberg lettuce and spring onions.- Noodle Pot – chow mien sauce from theos, sliced carrots, peppers, onions & peas to be folded into noodles.

Wednesday- The Roast alternative to Gammon is (Chicken). - Mac n Cheese concept with Veggie topper option.

Thursday - Bombay Kitchen Concept as per Guide also ensuring you display and dress your counters as per Concept Guide. Sauces to be ordered through Theos.

Friday- Hand Batter your fish if possible. Offer Baked or grilled fish option. Ensure lemon and tartare is served.

- Vegan Kale Burger ordered through Theos. Vegan Mayo through Bidfood.

- Desserts to be served with a Choice of Custard, Cream or Ice Cream.

- Note that mixed salad and a minimum of 1 fresh vegetable should be served daily, 2 on roast day.

Selecta Meat Options

• Meatball Marinara could be swapped for the baked chicken meatballs

• Saveloy (Regionality)

• Great British Tikka Masala, garlic fried rice and take away salad

• Cumberland Sausage Ring

• Meat, potato and root vegetable pie topped with short crust pastry

• Sweet and Sour chicken with egg fried rice

Selecta Hand Held Options

Selecta Meat Free Options

Selecta Dessert Options