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CHEF'S CORNERHere at St Matthews we pride ourselves on providing good quality, nutritious food that caters for all children, providing the fuel and energy they need for their little active lives. Our fully trained chef has a passion for using freshly sourced produce to combine in unique flavour sensations that stimulate many of the children's senses. He offers specialised dishes to cater for children's abilities, dietary requirements and allergies. An example of our typical menu is below, these dishes can vary.
Week One
Menu
Monday
Main Course
Fishermans catch pasta bake.
Pudding
Chocolate and beetroot sponge.
Tea
A variety of fillings served in tortilla wraps.
Tuesday
Main Course
Roasted chicken with seasonal vegetables, diced potatoes and gravy.
Pudding
Fresh fruit salad.
Tea
Macaroni cheese.
Wednesday
Main Course
Sausages with creamy mashed potato, vegetables and gravy.
Pudding
Fruit jelly.
Tea
Chicken and lemon Couscous.
Thursday
Main Course
Red lentil and sweet potato curry served on a bed of rice.
Pudding
Apple and mango fool.
Tea
Savoury puffs.
Friday
Main Course
Homemade sausage and onion plait.
Pudding
Carrot cake.
Tea
Baked beans on toast.
Alternative Menu
Monday
Main Course
Vegetable pasta bake.
Pudding
Chocolate and beetroot sponge.
Tea
A variety of fillings served in tortilla wraps.
Tuesday
Main Course
Quorn fillet with seasonal vegetables, diced potatoes and gravy.
Pudding
Fresh fruit salad.
Tea
Macaroni cheese.
Wednesday
Main Course
Vegetarian sausages with creamy mashed potato, vegetables and gravy.
Pudding
Fruit jelly.
Tea
Quorn and lemon couscous.
Thursday
Main Course
Red lentil and sweet potato curry served on a bed of rice.
Pudding
Apple and mango fool
Tea
Savoury puffs.
Friday
Main Course
Homemade vegetarian plait.
Pudding
Carrot cake.
Tea
Baked beans on toast.
Week Two
Menu
Monday
Main Course
Sausages, diced potatoes and seasonal vegetables with gravy.
Pudding
Ice cream.
Tea
Vegetable pasta bake.
Tuesday
Main Course
A mild mixed bean chilli on a bed of rice.
Pudding
Courgette and lime sponge.
Tea
A selection of sandwiches.
Wednesday
Main Course
Chicken and pea risotto.
Pudding
Homemade biscuits accompanied by a fruit coulis.
Tea
Homemade red pepper and sweetcorn soup.
Thursday
Main Course
Cheesy peasy pasta bake.
Pudding
Bread and butter pudding.
Tea
Ham salad.
Friday
Main Course
Cottage pie with seasonal vegetables.
Pudding
Raspberry fool.
Tea
Cajun vegetable couscous.
Alternative Menu
Monday
Main Course
Vegetarian sausages, diced potatoes and seasonal vegetables with gravy.
Pudding
Ice cream.
Tea
Vegetable pasta bake.
Tuesday
Main Course
A mild mixed bean chilli on a bed of rice.
Pudding
Courgette and lime sponge.
Tea
A selection of sandwiches.
Wednesday
Main Course
Quorn and pea risotto.
Pudding
Homemade biscuits accompanied by a fruit coulis.
Tea
Homemade red pepper and sweetcorn soup.
Thursday
Main Course
Cheesy peasy pasta bake.
Pudding
Bread and butter pudding.
Tea
Ploughmans salad.
Friday
Main Course
Quorn mince pie with seasonal vegetables.
Pudding
Raspberry fool.
Tea
Cajun vegetable couscous.
Week Three
Menu
Monday
Main Course
Curry of the day with rice.
Pudding
Fruit crumble.
Tea
Homemade quiche and beans.
Tuesday
Main Course
Chicken and mushroom pie with vegetables and gravy.
Pudding
Syrup sponge with custard.
Tea
Stuffed jackets.
Wednesday
Main Course
Vegetable croquettes with beans.
Pudding
Ice cream.
Tea
A selection of sandwiches.
Thursday
Main Course
Spaghetti meatball tangle.
Pudding
Lemon sponge.
Tea
Cauliflower cheese.
Friday
Main Course
Homemade fish goujons.
Pudding
Chocolate tartlets.
Tea
Savoury turnovers.
Alternative Menu
Monday
Main Course
Curry of the day with rice.
Pudding
Fruit crumble.
Tea
Homemade quiche and beans.
Tuesday
Main Course
Quorn and mushroom pie with vegetables and gravy.
Pudding
Syrup sponge with custard.
Tea
Stuffed jackets.
Wednesday
Main Course
Vegetable croquettes with beans.
Pudding
Ice cream.
Tea
A selection of sandwiches.
Thursday
Main Course
Spaghetti quornball tangle.
Pudding
Lemon sponge.
Tea
Cauliflower cheese.
Friday
Main Course
Breaded quorn goujons.
Pudding
Chocolate tartlets.
Tea
Savoury turnovers.
Week Four
Menu
Monday
Main Course
Homemade meatballs on a bed of couscous.
Pudding
Raspberry and chocolate sponge.
Tea
Broccoli and cauliflower cheese.
Tuesday
Main Course
Mini burgers with wedges.
Pudding
Apple strudel.
Tea
Rosated vegetable couscous.
Wednesday
Main Course
Beef lasagne with garlic bread.
Pudding
Jelly.
Tea
Ham salad.
Thursday
Main Course
Oven baked barbeque chicken pizza.
Pudding
Apricot flapjack.
Tea
Homemade soup.
Friday
Main Course
Fish in a herb and cheese sauce with creamy mash.
Pudding
Sticky toffee pudding with ice cream.
Tea
A sandwich medley.
Alternative Menu
Monday
Main Course
Homemade faux meatballs on a bed of couscous.
Pudding
Raspberry and chocolate sponge.
Tea
Broccoli and cauliflower cheese.
Tuesday
Main Course
Mini quorn burgers with wedges.
Pudding
Apple strudel.
Tea
Rosated vegetable couscous.
Wednesday
Main Course
Quorn mince lasagne with garlic bread.
Pudding
Jelly.
Tea
Cheese salad.
Thursday
Main Course
Oven baked spiced vegetable pizza.
Pudding
Apricot flapjack.
Tea
Homemade soup.
Friday
Main Course
Quorn fillet in a cheese sauce with creamy mash.
Pudding
Sticky toffee pudding with ice cream.
Tea
A sandwich medley.