Catering

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
MainVegetarian
MONDAYKatsu Chicken Fillet with Curry Sauce Served on Stir Fried Rice and Braised Pak ChoiMango and Chilli Quorn with Curry Sauce Served on Stir Fried Rice and Braised Pak Choi
TUESDAYSpaghetti Bolognaise Served with Garlic and Parsley Bread and Tossed SaladVegan Spaghetti Bolognaise Served with Garlic and Parsley Bread and Tossed Salad
WEDNESDAYPork and Herb Sausage Cassole on a Bed of Herby Vegetables and CouscousVegan Sausage Cassole on a Bed of Herby Couscous Vegetables and Couscous
THURSDAYDan Dan Noodles with Chinese Vegetables and Crispy PorkDan Dan Noodles with Chinese Vegetable and Crispy Vegan Mince
FRIDAYFriday FavouritesFriday Favourites
Available everydayHeart 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
MainVegetarian
MONDAYChilli Dogs Served with a Selection of ToppingsVegan Chilli Dogs Served with a Selection of Toppings
TUESDAYChicken Fricassee With Dressed New Potatoes and French BeansMushroom and Cannellini Bean Fricassee With Dressed New Potatoes and French Beans
WEDNESDAYBeef, Mushroom and Root Vegetable Stew Served with Crusty BreadMushroom and Root Vegetable Stew Served with Crusty Bread
THURSDAYChicken Tagine Finished with Local Honey and Apricots on a Bed of Spiced CouscousQuorn Tagine Finished with Local Honey and Apricots on a Bed of Spiced Couscous
FRIDAYFriday FavouritesFriday Favourites
Available everydayHeart 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
MainVegetarian
MONDAYHong Kong Style Sweet and Sour Chicken on a Bed of Stir Fried Vegetables and NoodlesHong Kong Style Sweet and Sour Tofu on a Bed of Stir Fried Vegetables and Noodles
TUESDAYBeef Meatballs with Red Pepper, Sun-Dried Tomato and Basil Sauce Served with Penne PastaVegan Meatless Balls with Red Pepper, Sun-Dried Tomato and Basil Sauce Served with Penne Pasta
WEDNESDAYKorean BBQ Pork with Coriander and Lime Rice and KimchiKorean BBQ Quorn with Coriander and Lime Rice and Kimchi
THURSDAYChicken Burrito Bowl with Cajun Rice and Corn SaladVegan Burrito Bowl with Cajun Rice and Corn Salad
FRIDAYFriday FavouritesFriday Favourites
Available everydayHeart 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

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