Menu
Home Page

Hot School Meals

Hot School Meals

 

The weekly menus for the Summer Term are available below: 

 

Click here to view menu for: Click here to view menu for: Click here to view menu for: 

Week beginning:

  • 21stJune 2021
  • 12th July 2021

Week beginning:

  • 7th June 2021
  • 28th June 2021

Week beginning:

  • 14th June 2021
  • 5th July 2021

Making the most of your child's Free School Meal Voucher

 

During any closure periods, we are providing all children entitled to benefits-related Free School Meals (FSM) [who are learning at home] with a £15 per week supermarket voucher. 

 

To help to ensure that children continue to eat a balanced diet throughout the week - and to show how to make the most of the £15 voucher - Mr Passarelli, and our amazing kitchen team, have produced a suggested menu, recipes and a shopping list for parents / carers to use! 

  

Through some careful planning, this menu demonstrates how you can spend £15 to provide delicious lunches and breakfasts that still meet the nutritional guidelines.  Click on the links on the meal planner below to access our simple, speedy recipes; so simple the children can help with the preparation too!

 

Breakfast

Lunch

Monday

Speedy Eggy Bread

Jacket Potato with Tuna and Sweetcorn Mayonnaise

Easy lunch to start the week, 15 minutes of preparation and job done!

Dessert: Healthy yoghurt and a piece of fruit

Tuesday

Porridge with Banana and Honey

Speedy Chicken and Bacon Pitta Pockets

A great, healthy dish which could be served with Speedy Wedges.

(Click here to see a video of how to make the Speedy Wedges)

Dessert: Healthy yoghurt and a piece of fruit

Wednesday

Speedy Vanilla and Sultana Pancakes

(Click here to see a video of how to make this recipe)

Speedy Spicy Bean Quesadilla

(Click here to see a video of how to make this recipe)

With a little preparation this is a meal that the children can help you make!

Dessert: Healthy yoghurt and a piece of fruit

Thursday

Porridge with Banana and Honey

Speedy Pasta with Cheese Sauce

(Click here to see a video of how to make this recipe)

Using our special speedy pasta recipe and ready in less than 15 minutes.

Dessert: Healthy yoghurt and a piece of fruit

Friday

50/50 Toast with Honey

(or jam, if you already have some)

Fish Finger and Salad Wrap

Tasty fish fingers served in a wrap with salad and some sauce!

Dessert: Healthy yoghurt and a piece of fruit

 

Click on the thumbnail below for a handy, downloadable shopping list.  Save it to your phone so you have it with you when you go shopping! 

 

Click here for the cost breakdown. All prices correct as of January 2021.  Mr Passarelli shopped at Tesco.   

 

There is also bonus Speedy Cheese and Red Pepper Quiche recipe at the bottom of this page! Click here to see a video of how to make this recipe. 

Since April 2015, we have collaborated with three local schools to run our own school dinner provision and provide appetizing menus, using locally sourced food (where possible), whilst also broadening our curriculum through food education.  

We believe that the meal experience at school should be something that the children enjoy and learn from. It is also a social part of the day and all staff are encouraged to eat with the children at lunchtime in the hall too! 

 

All our meals are freshly produced on a daily basis using the very best ingredients available.

  • Fresh fruit and salad are available every day. 
  • Our fruit and vegetables are delivered fresh every day whilst our meat is sourced from a traditional and local butcher and is farm assured as a welfare standard. 
  • Over 50% of our food is locally sourced, and 30% of it is organic (subject to availability).
  • We use Fairtrade and organic produce and free range eggs.
  • In addition, in September 2019 we introduced a "meat-free" Wednesday onto our menu, as well as looking at ways in which we can reduce food waste and plastic use.  See why we have gone "meat-free" for one day per week below. 

 

In addition, we have special "theme day" menus throughout the year. These introduce the children to different cuisines and cultures.  For example, we have recently visited (via our taste buds) Mexico, China, France, the Caribbean, Italy and the USA!  And, of course, we also have the very popular Christmas Lunch (where the turkey is carved in front of the children). 

 

Our great team are always available if you have any questions regarding the service we provide or allergens. 

 

 

Food Education

In addition, our kitchen team support curriculum learning throughout the year - mainly through curriculum workshops linked to the topic for the term.  These include: 

  • Touch, taste and smell (introducing the youngest children to a range of fruit and vegetables)
  • Great Fire of London (including designing and making bread)
  • Indian Spice Workshop (history of the spice trade, exploring spices and making samosas)
  • Healthy Diet Workshop (understanding the food groups and food labels)
  • Greek Food (trying traditional Greek produce and making pitta breads, hummus and tzatziki)
  • World War 2 Rationing (explanation of how it worked and a look at what you actually got!)
  • World's Kitchen (information of where food comes from, seasonality and ethical sourcing

 

However, the education goes further still. Our team also provide: 

  • School assembly based around a balanced diet and the lunch menu.
  • Healthy living workshops with the parents and children , focusing on sugar content , teeth and super foods
  • Packed lunch information for parents.
  • Fruit stations during sports day for the children and parents.
  • Parents evening tastings and networking.

 

And from September 2019, we are also developing further educational workshops / information on the impacts of food production and waste on the planet; including introducing a "meat-free" Wednesday and educating the children why!

 

 

Looking at the Impact of Meat Production on the Environment

 

World Food Production

On average, an adult human requires 2350 kcal per day.  This takes into different ages, genders, sizes and lifestyles of the global population. Currently, average consumption is 180 kcal per day above this amount.  (UN Food and Agriculture Organisation).

 

At a global level, we grow 5940 kcals per person per day of food (2.3 times what is required for the current population). The chart below shows what happens to it (numbers refer to kcals per person per day).

 

5940 edible crops grown

5600 harvested

340 not harvested

 

5270 crops available to use

330 lost in storage

 

 

 

2520 crops available for eating

1740 crops fed to animals

810 biofuels

200 other

←e.g. replanted

 

 

 

 

2520 crops available for eating

590 meat and dairy

In addition, on average animals eat 3810 kcals of grass/pasture per animal per day (total average kcal consumption = 5550kcal per animal per day to produce 590kcal for human consumption (approx. 10% conversion))

 

 

 

 

 

2790 available for eating

320

←Processing and distribution loss

 

 

 

 

 

 

2530 eaten

260

←Household waste

 

 

 

 

2350

180

←Excess consumption

Based on research published in There Is No Planet B: A Handbook for the Make or Break Years by Mike Berners-Lee

 

Global Population Data

1990

2000

2010

2019

2050*

2100*

5.2billion

6.1 billion

6.9 billion

7.7 billion

9.7 billion

11.0 billion

* Projected figures from World Population Prospects, United Nations (2015)

This equates to 2 billion extra people to feed by 2050 (when current Year 4 children celebrate their 40th birthday).

 

Carbon Footprints of Different Food Sources

Globally, human-kinds carbon dioxide footprint is 50 billion tonnes per year; 26% of this is from the food supply chain (Reducing foods environmental impacts through producers and consumers, 2018).  By comparison, 56.6% comes from burning fossil fuels gas, oil and coal (Intergovernmental Panel on Climate Change’s Synthesis Report, 2007) for energy and transport.

 

Antibiotics

Two thirds of all antibiotics (61,151 tonnes per year) are used on animals – some of which makes it back to humans through meat and milk. Antibiotics are used to stimulate growth and prevent (rather than cure) disease. The result is that animals are developing resistant strains of diseases and passing those bugs onto us.

 

The potential impact of the collapse of antibiotics is a significant issue for the global population.

thank you for continuing to do all you can to keep everyone safe

Welcome to our School

On behalf of all the staff, governors and children, welcome to our website which will give you a flavour of our school if you have any further enquiries then please contact the school.

Latest News

Read More

Calendar Dates

  • There are no events for the next 10 weeks.
Read More

House Points

  • Chiltern78193
  • Griffin69162
  • Hatters72199
  • Lea80475
1 1 9 1 0 6 website visitors
Top