Lunch

 
W e are proud of the excellent, freshly cooked and nutritionally balanced food at the Old Vicarage. Menus use the best of seasonal produce and are cooked on site, using minimal quantities of salt and sugar. 

Mid-morning break is provided by the school and consists of a whole piece of fruit each day. Once a week this is replaced by a home-baked cookie or tray-bake.

Below is an example menu for typical week at the Old Vicarage School.

Monday
Main Course
BBQ Boneless Chicken Thighs
Tender chicken thighs and vegetables served in a rich BBQ sauce
Vegetarian Choice
Quorn and Root Vegetable Pasta Bake
Diced Quorn and roasted vegetables cooked with pasta in a tomato and herb sauce
Accompaniments
Herby Diced Potatoes
Carrots and Broccoli
Pudding
Baked Apple and Toffee Crumble
Tuesday
Main Course
Moroccan Lamb and Mixed Bean Stew
Tender pieces of diced lamb, beans and vegetables served in a rich gravy
Vegetarian Choice
Vegetarian Chilli
Quorn and vegetables in a spicy tomato sauce
Accompaniments
Wholegrain Rice
Green Beans and Peas
Pudding
Butternut squash cake
Wednesday
Starter
Spicy Carrot and Coriander Soup
Main Course
Roast Pork
Succulent roast pork served with seasonal vegetables, roast potatoes and gravy
Vegetarian Choice
Roasted Vegetable Pastry Turnover
Seasonal vegetables and grated cheese served in a puff pastry parcel
Accompaniments
Roast Potatoes
Peas and Parsnips
Thursday
Main Course
Beef Bolognaise
Minced beef in a rich garlic, herb and tomato sauce
Vegetarian Choice
Quorn Bolognaise
Quorn mince in a rich garlic, herb and tomato sauce
Accompaniments
Linguine
Broccoli and Sweetcorn
Pudding
Easiyo Yoghurt
Friday
Main Course
Fish of the Day
A Friday favourite, MSC certified fish fillet served with chips
Vegetarian Choice
Macaroni Cheese
Classic dish of macaroni pasta in a creamy cheese sauce
Accompaniments
Chips
Mushy Peas and
Baked Beans
Pudding
Chocolate and Orange Sponge served with Chocolate Custard

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