An independent boarding and day school for boys and girls from 3 to 18

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Weekly Menus

Our Catering Department always provides high quality nutritious food with a wide range of healthy hot and cold options available.

Vegetarian and gluten free options are always on the menu and individual dietary needs are catered for. The menu follows a three week cycle – see examples below.  Snacks such as fresh fruit, toast and spreads are also provided in the boarding houses. Please note that the menus shown here are subject to change due to availability.

All meals are included in the fees for boarders. Lunch is included for day pupils.

Lunch Menus

The Lunch Menu follows a 3 week cycle, and an example of choices are shown below.

In addition to the listed menus, there is also a choice from our pasta and salad bars, and soup and jacket potatoes are available. Fruit and yoghurts are also provided.

Lunch – Week 1

Monday
Mexican or Chinese Chicken Fajitas or Roasted Veg & Halloumi Fajita with Curly Fries and Vegetables of the day. Dessert – Apple Crumble with Custard.

Tuesday
Spaghetti Bolognese or Gnocchi in Tomato and Basil sauce topped with melted mozzarella, served with Garlic Bread. Dessert – Chocolate Fudge Sponge with Custard.

Wednesday

Piri Piri Chicken Breast or Roasted Red Pepper and Brie Croissants with Garlic and Honey Roasted New Potatoes. Dessert – Lemon Sponge and Custard.

Thursday

Cumberland Sausage or Vegetable Sausages with Cheese and Chive Mash and Savoy Cabbage.  Dessert – Cornflake Tart and Custard.

Friday
Chicken or Beef Burgers or Spicy Bean Burger, served with Skinny Chips and Coleslaw. Dessert – Jam and Coconut Sponge with Custard

Saturday
Deli Rolls, Salad Bar, Fruit Platter

Sunday
No lunch – Full English breakfast brunch and afternoon tea with roast in the evening

Lunch – Week 2

Monday

Chicken or Veggie Curry with Scented Coconut Rice and Poppadoms. Dessert – Chocolate Cake with Chocolate Custard

Tuesday

Lasagne or Vegetable Lasagne, served with Garlic Bread and Vegetables of the day. Dessert – Sticky Toffee Pudding with Custard

Wednesday
Roast of the Day or Vegetable Tarts, with Garlic and Herb Roast Potatoes, Yorkshire Puddings and Vegetables of the day. Dessert – Warm Carrot Cake and Custard

Thursday

Hoisin and Ginger Chicken Stir Fry or Hoisin Quorn and Vegetable Stir Fry with Egg Noodles and Prawn Crackers. Dessert – Treacle Sponge with Custard

Friday
Pizza Day – Pepperoni or Margherita, with Spicy Wedges and Vegetables of the day. Dessert – Ginger Sponge with Custard

Lunch – Week 3

Monday
Nasi Goreng – Spicy Chicken and Egg Fried Rice or Vegetable and Egg Fried Rice with Prawn Crackers and Chinese Vegetables. Dessert – Chocolate Pear and Ginger Crumble with Custard.

Tuesday

Cheesy Bacon and Chicken Pasta Bake or Macaroni Cheese with Garlic Bread. Dessert – Strawberry Sponge with Custard.

Wednesday

Slow Cooked Pulled BBQ Pork with Fresh Baked Baguette or Grilled Halloumi with Roasted Vegetables, Sweet Potato Fries and Sweetcorn. Dessert – Vanilla Sponge and Custard.

Thursday

Chicken, Leek and Mushroom or Beef and Onion or Leek and Stilton Pie with Wholegrain Mustard Mash and Vegetables of the Day. Dessert – Rice Pudding and Jam.

Friday
Fresh Battered or Breaded Fish served with Thick Cut Chips and Peas or Veggie Risotto of the Day.  Dessert – Apple and Cinnamon Sponge with Custard

Supper Menu for Boarders

The Supper Menu for Boarders follows a 3 week cycle, and an example of choices are shown below.

In addition to the listed menus, salads, fruit and yoghurts are also provided.

Supper – Week 1

Monday
Chilli Con Carne or Vegetable Chilli with Tortilla Crisps, Mixed Beans, Peppers and Sweetcorn with Braised Rice. Dessert – Rice Pudding

Tuesday
Toad in the Hole or Veggy Sausage in the Hole,  Chive Mashed Potato, Savoy Cabbage and Onion Gravy. Dessert – Chocolate and Sultana Fudge Cake

Wednesday
Lamb Madras or Veg Madras, with Pilau Rice, Poppadom and Naan Bread. Dessert – Tiramisu

Thursday
Lemon Pepper Roast Chicken Leg or Mediterranean Vegetable Kebab, with Rosemary and Garlic Roast Potatoes and Mange tout. Dessert – Eton Mess

Friday
Battered Cod Fillet or Tempura Vegetables, with Hand cut chunky Chips and Minted Mushy Peas. Dessert – Strawberry Cheesecake

Saturday
Lasagne, Garlic Bread and Mixed Salad. Dessert – Chocolate Sponge and Chocolate Custard.

Sunday
Roast Dinner. Dessert – Sticky Toffee Pudding and Custard.

Supper – Week 2

Monday
Jumbo Hot Dog or Halloumi and Roasted Vegetable Baguette, with Julienne Fries, Baked Beans and Fried Onions. Dessert – Vanilla Cheesecake

Tuesday

Chicken Breast Fillet in Tarragon cream Sauce or Spinach, Mushroom and Feta Galette, served with Sablee Potatoes, Peas and Carrots. Dessert – Chocolate  Orange Cake

Wednesday
Turkey Escalope with Parmesan Crumb or Vegetarian Bean Cutlet, served with Linguini in Tomato Sauce and Broccoli Florets. Dessert – Lemon Meringue

Thursday
Gratinated Potato topped Fish Pie or Vegetable Pie, served with Sugar Snaps and Tomato Focaccia. Dessert – Eton Mess

Friday
Flash Fried Beef Steaks or Stuffed Field Mushrooms, in Green Peppercorn Sauce. Roasted Wedge Potatoes, Tomato, Mushrooms and Onion Rings. Dessert – Vanilla Ice cream Bombs

Supper – Week 3

Monday
Maple Glazed Gammon Steak or Free Range Fried Eggs, served with Potato Waffles and Peas. Dessert – Banoffee Pie

Tuesday
Herb Coated Chicken Goujons or Vegetable Fritters, served with Sweet Potato Fries and Courgettes. Dessert – Profiteroles with Chocolate Sauce

Wednesday
Sweet and Sour Pork Spare Rib or Sweet and Sour Chinese Vegetables, served with Rice, Peppers and Sweetcorn. Dessert – Apple and Berry Crumble

Thursday
Beef Stew and Dumplings or Vegetable Stew and Dumplings, served with Cauliflower and Creamed Potatoes. Dessert – Strawberry Cheesecake

Friday
Pizza Night: Meat Feast, BBQ Chicken or Spinach and Goats Cheese, served with Spicy Wedges and a Selection of Fresh Salads. Dessert – Ice Cream

Breakfast Menu for Boarders

The breakfast menu for boarders follows a two week cycle

In addition,  Fresh Fruit, Toast and Cereals are available every day.

Breakfast – Week 1

Monday
Bacon Rolls, Porridge with Demerara Sugar. Fresh Fruit Salad, Yoghurt of the day.

Tuesday
Smoked Salmon and Scrambled Eggs with Toasted Bagels. Porridge with Demerara Sugar. Fresh Fruit of the Day. Yoghurt of the Day.

Wednesday
Continental Croissants, Pain au Chocolat, Ham Salami and Cheese Platters. Porridge with Demerara Sugar. Fresh Fruit of the Day. Yoghurt of the Day.

Thursday
Homemade Pancakes with Lemon and Sugar of Maple Syrup. Porridge with Demerara Sugar. Fresh Fruit of the Day. Yoghurt of the Day.

Friday
Breakfast Wraps, Bacon and Scrambled Eggs with Crisp Hash Browns or Tomato and Scrambled Eggs. Porridge with Demerara Sugar. Fresh Fruit of the Day. Yoghurt of the Day.

Saturday
Continental

Sunday
Brunch – the Full English Breakfast

Breakfast – Week 2

Monday
Eggy Bread and Crispy Bacon. Porridge with Demerara Sugar. Fresh Fruit of the Day. Yoghurt of the Day.

Tuesday
Poached Eggs and Muffins. Porridge with Demerara Sugar. Fresh Fruit of the Day. Yoghurt of the Day.

Wednesday
Omelettes – Ham and Cheese, Cheese and Tomato or Plain. Porridge with Demerara Sugar. Fresh Fruit of the Day. Yoghurt of the Day.

Thursday
Belgian Waffles with Maple Syrup and Bananas. Porridge with Demerara Sugar. Fresh Fruit of the Day. Yoghurt of the Day.

Friday
Fresh Baked Croissant filled with Smoked Bacon and Cheddar Cheese. Porridge with Demerara Sugar. Fresh Fruit of the Day. Yoghurt of the Day.

Saturday
Continental

Sunday
Brunch – the Full English Breakfast