The catering service at Chesterton Community College is operated in-house lead by Head Chef Richard Fensome. Richard has extensive knowledge from past experience, working across a wide range of top establishments. Richard is joined in our kitchen by Sous Chef Daniel Lewis. Dan has also gained a wealth of experience working in various hotels and spending time at exclusive ski resorts.
Each day, Richard and the catering team prepare all main meals, snacks and desserts, on the premises using fresh, local ingredients where possible. Richard and his team develop the catering offer in line with the current food standards legislation (www.schoolfoodplan.com) and the specific requirements of the College. The menu changes daily on a 3-week cycle, ensuring there is always a varied offer for all students, staff and visitors.
Menus
| Week 1 : 4th September, 25th September, 16th October | ||
| Main | Vegetarian | |
| MONDAY | Katsu Chicken Fillet with Curry Sauce Served on Stir Fried Rice and Braised Pak Choi | Mango and Chilli Quorn with Curry Sauce Served on Stir Fried Rice and Braised Pak Choi |
| TUESDAY | Spaghetti Bolognaise Served with Garlic and Parsley Bread and Tossed Salad | Vegan Spaghetti Bolognaise Served with Garlic and Parsley Bread and Tossed Salad |
| WEDNESDAY | Pork and Herb Sausage Cassole on a Bed of Herby Vegetables and Couscous | Vegan Sausage Cassole on a Bed of Herby Couscous Vegetables and Couscous |
| THURSDAY | Dan Dan Noodles with Chinese Vegetables and Crispy Pork | Dan Dan Noodles with Chinese Vegetable and Crispy Vegan Mince |
| FRIDAY | Friday Favourites | Friday Favourites |
| Available everyday | Heart healthy Pasta served with various toppings including our famous tomato sauce, beans or cheese A selection of desserts | Sandwiches, rolls, wraps. Jacket potato bar Panini of the Day |
| Week 2 : 11th September, 2nd October, 16th October | ||
| Main | Vegetarian | |
| MONDAY | Chilli Dogs Served with a Selection of Toppings | Vegan Chilli Dogs Served with a Selection of Toppings |
| TUESDAY | Chicken Fricassee With Dressed New Potatoes and French Beans | Mushroom and Cannellini Bean Fricassee With Dressed New Potatoes and French Beans |
| WEDNESDAY | Beef, Mushroom and Root Vegetable Stew Served with Crusty Bread | Mushroom and Root Vegetable Stew Served with Crusty Bread |
| THURSDAY | Chicken Tagine Finished with Local Honey and Apricots on a Bed of Spiced Couscous | Quorn Tagine Finished with Local Honey and Apricots on a Bed of Spiced Couscous |
| FRIDAY | Friday Favourites | Friday Favourites |
| Available everyday | Heart healthy Pasta served with various toppings including our famous tomato sauce, beans or cheese A selection of desserts | Sandwiches, rolls, wraps. Jacket potato bar Panini of the Day |
| Week 3 : 18th September, 9th October | ||
| Main | Vegetarian | |
| MONDAY | Hong Kong Style Sweet and Sour Chicken on a Bed of Stir Fried Vegetables and Noodles | Hong Kong Style Sweet and Sour Tofu on a Bed of Stir Fried Vegetables and Noodles |
| TUESDAY | Beef Meatballs with Red Pepper, Sun-Dried Tomato and Basil Sauce Served with Penne Pasta | Vegan Meatless Balls with Red Pepper, Sun-Dried Tomato and Basil Sauce Served with Penne Pasta |
| WEDNESDAY | Korean BBQ Pork with Coriander and Lime Rice and Kimchi | Korean BBQ Quorn with Coriander and Lime Rice and Kimchi |
| THURSDAY | Chicken Burrito Bowl with Cajun Rice and Corn Salad | Vegan Burrito Bowl with Cajun Rice and Corn Salad |
| FRIDAY | Friday Favourites | Friday Favourites |
| Available everyday | Heart healthy Pasta served with various toppings including our famous tomato sauce, beans or cheese A selection of desserts | Sandwiches, rolls, wraps. Jacket potato bar Panini of the Day |
