Norse Primary School Menu Spring-Summer 2016 v2.pdf
Food
• •
Please note that the menu may be subject to change to meet local needs.
Our lunches provide your child with a healthy and nutritious two course meal that also engages and interests them.
Our Spring/Summer menu has a breakdown of the main nutrients e.g. Protein, Fat, Carbohydrate and Saturated Fat as well as a full list of the 14 recognised allergens on our website www.ncsgrp.co.uk. If you are unable to access the website, please ask your school for a hard copy.
Fresh Fruit, Salad and Milk Drink available daily.
Jacket Potatoes and a meat free alternative are available to pre-order daily. Please liaise with your school to check if this option is offered.
We are very proud of our silver Food for Life accreditation – meaning over 75% of our menus are cooked from scratch!
Facts
Printed on recycled paper
• •
g Feedin
Minds mer
g\Sum
2016
MENU INFORMATION
Sprin
Menu
By
New?
Elveden Potatoes
Ely
Wisbech
Broccoli
Onions
Thetford
Carrots
Narborough
Sweetcorn
Apples
Hunstanton
Ipswich
Milk
Bungay
Halesworth
Diss
Eggs
Mushrooms
Norwich
CONTACT DETAILS Email: [email protected] Website: www.ncsgrp.co.uk
Income Support Universal Credit Income-based Jobseeker’s Allowance Income-related Employment and Support Allowance Support under Part VI of the Immigration and Asylum Act 1999 The Guarantee element of State Pension Credit Child Tax Credit, provided you are not entitled to Working Tax Credit and have an annual income (as assessed by HM Revenue & Customs) that does not exceed £16,190
Norse Commercial Services 280 Fifers lane Norwich NR6 6EQ
You may be eligible for a free school meal if as a parent or guardian you are in receipt of one of the following:
All children attending Reception, Year 1 and Year 2 are offered a free school meal as part of the Government’s Universal Free School Meals for Infants programme. If you receive a benefit that gives entitlement to Free School meals the school can also get additional funding but you must apply for Norfolk County Council to confirm this to the Headteacher.
FREE SCHOOL MEALS
All poultry, pork and beef we use is traceable right back to the farm and are sourced from East Anglian suppliers.
We are proud to work with a number of local suppliers - just look at our food map:
FOOD SUPPLIERS
Special diets are available on completion of a special diet request letter with supporting statements from a Doctor or registered dietitian. Please discuss with the catering manager of your school. A full breakdown of the 14 recognised food allergens are available on our website or from the school kitchen.
SPECIAL DIETS
Any feedback or suggestions would be gratefully received at [email protected].
We hope you enjoy our new Spring/Summer menu, offering high quality products with variety and choice that reflects the changing season. Our menu includes some delicious dishes that are nutritionally balanced and will help fuel your child for learning! New dishes include; hearty Pork Meatballs with Tomato and Basil Sauce, delicious Vegetable Stromboli, tasty Cheese and Tomato Whirl with Tossed Pasta Salad and the scrumptious Summer Fruit Sundae!
What's
One Week
F is hy y Fr ida
Di
d you k
Last year, we served over 75,000 bananas to school children!
no
w?
Ju n •
n 27 Ju
Tuesday
Roast Wednesday
•4 Ju
l
W e e k T w o
Fishy Friday
Breaded Fish Fingers or Salmon Fingers
Thursday
Week Three
Meat Free Monday
Hearty Beef Lasagne
Chicken Korma with Steamed Rice and Naan Bread
Hand-made Cheese Flan
Option 1
Succulent Roast Pork with Stuffing and Gravy
Vegeballs in Tomato Sauce with Pasta Twists
Cheese and Tomato Whirl with Tossed Pasta Salad
Chickpea and Lentil Casserole
Mild Vegetarian Chilli with Steamed Rice
Broccoli and Cauliflower Cheese Bake
Option 2 (v)
Broccoli
Served With
Chips and Garden Peas or Baked Beans
Garlic Bread and Crunchy Mixed Salad
Fruity Wednesday with a Yoghurt Dip
Roast Potatoes, Spring Greens and Carrots
Garden Peas and Sweetcorn
Summer Fruit Sundae
Delicious Decorated Cupcake
Ice Cream with a Shortbread Biscuit
for a vai
ity)
labil
Did you
an Our sen d veg fruit ton ds u sup ne s o plie for s of ver 2 r po 50 o eve ur m tatoe en ry s y ear us !
kn
Fresh fruit, salad, bread, milk and water Jacket potato option (please check with your school for availability)
Peach Sponge Slice with Custard
And for Pudding
Available Each Day
Week starting: 7 Mar • 11 Apr • 2 May • 23 May • 20 Jun • 11 Jul
Subject to alteration
M ers sday e a h Fing s t Fre Thu r r ed Fis Op t M Finge i t Bread o n1 o lmon n da e Ro as y ges or Sa y Sausa h e s da s Pork M T Local reamy Ma u We d n e Mac arvellou ge C s d ay n ay aron s with Sausa hicke i ast C ravy C tarian Tu e sd hees G us Ro Vege Bre e O Ro Fre e a Delicio uffing and p d t e i e Pie d Ch on 2 St M e at a y nese ottag We d a st icke with Bolog (v n ince C f e m ) S e e n s t t B g r s e e i V a p V e s e s P Mo nd geta Tasty Pasta Twis d ay Bake Trad arden ble S ad with ese it y Bre and G t etable ns i b r T a g r o e e e m w h e Che a S ith onal Ro Chips bo u er ked B and H amy V rsda -mad z a l e v i Y r B ast B e orks r C d o Hand omato Piz Wi t s h e y Veg d Bean h and ire Pud ef eta and T to an aked B b G n1 P l ice e t Pota o r F avy ding Bean r Fre is hy Op t io Swee ma with R Tom k Meatb ry Bak Cr nch B es, a Kor y Ber r o a e r u t e e o n a V te F c d a r hy Potat Lentil An nd lls wit s an n iday melet a M h d n Roast nd Carrot d f i V Muffi x o r Pu ish O egem ed S d Stea Basil Sa Span ing alad Brea oli a uce ddi n med ince Pot Pudd Brocc d g a e R e P g t Mixed i a o c s e Wed ty or S d Fish F Spon Sauce n2 house s St a g B in h l r a Farm m it Op t io a k w w o table e Veg n Fin gers d B es and be Va Vege n esday e e (v ) i a m gers l oes, l n a Sw rry and i s Wedn Crea Potat d Av a with nce Bolo irl M Fruity ghurt Dip my ila d New Sala o g P o u a Y s s D s t Minte hy Mixed ’ e utch a Tw nese Each ble and Mash, C with c ourite w ists Cau App arro Day h Crun e Fav olesla ility) l t l t ter i b e r fl im s a a d Wi t w o Q w i and C uorn th C Puddin ‘All T Cream Ta nd w er r avail S e r ve We e Farm usta e g Fille milk a school fo rd k Toffe t h ead, r r Cream o s u b o , u t a Fruit d Ice rt i n salad ck with y 29 F Veg se Mixe yW es an g: fruit, eta he d eb e w Peach d b i n • l Fresh (please c t e h e s sda 2 Yo C p 1 n h g di ng M i h u optio s an ar • rt D y Jack o r Pu d otato ip et p 25 Fres An d f or d Gard cket p B o a B A r J t o a a p w t k r o op h fruit, ed B en Peas nie S • 16 sala tion eans lice d M ( , p l a e y a se c bread, m • 13 heck ilk a Ju l Ju F r w n n u i d i • 18 t t h y Fla w y a our pjac scho ter k ol a ble Av a i l y Da Each
y•6
a •9M i ng: 8 Ap r s t a rt r•1 We e k 4 Ma b•1 22 Fe
• •
k you no w
rs me sto s 96% r cu Ou iven u action nd eg tisf hav rall sa e do a ove hat w do it! e in w ow w h
d
Di
?
ow?
• •
Please note that the menu may be subject to change to meet local needs.
Our lunches provide your child with a healthy and nutritious two course meal that also engages and interests them.
Our Spring/Summer menu has a breakdown of the main nutrients e.g. Protein, Fat, Carbohydrate and Saturated Fat as well as a full list of the 14 recognised allergens on our website www.ncsgrp.co.uk. If you are unable to access the website, please ask your school for a hard copy.
Fresh Fruit, Salad and Milk Drink available daily.
Jacket Potatoes and a meat free alternative are available to pre-order daily. Please liaise with your school to check if this option is offered.
We are very proud of our silver Food for Life accreditation – meaning over 75% of our menus are cooked from scratch!
Facts
Printed on recycled paper
• •
g Feedin
Minds mer
g\Sum
2016
MENU INFORMATION
Sprin
Menu
By
New?
Elveden Potatoes
Ely
Wisbech
Broccoli
Onions
Thetford
Carrots
Narborough
Sweetcorn
Apples
Hunstanton
Ipswich
Milk
Bungay
Halesworth
Diss
Eggs
Mushrooms
Norwich
CONTACT DETAILS Email: [email protected] Website: www.ncsgrp.co.uk
Income Support Universal Credit Income-based Jobseeker’s Allowance Income-related Employment and Support Allowance Support under Part VI of the Immigration and Asylum Act 1999 The Guarantee element of State Pension Credit Child Tax Credit, provided you are not entitled to Working Tax Credit and have an annual income (as assessed by HM Revenue & Customs) that does not exceed £16,190
Norse Commercial Services 280 Fifers lane Norwich NR6 6EQ
You may be eligible for a free school meal if as a parent or guardian you are in receipt of one of the following:
All children attending Reception, Year 1 and Year 2 are offered a free school meal as part of the Government’s Universal Free School Meals for Infants programme. If you receive a benefit that gives entitlement to Free School meals the school can also get additional funding but you must apply for Norfolk County Council to confirm this to the Headteacher.
FREE SCHOOL MEALS
All poultry, pork and beef we use is traceable right back to the farm and are sourced from East Anglian suppliers.
We are proud to work with a number of local suppliers - just look at our food map:
FOOD SUPPLIERS
Special diets are available on completion of a special diet request letter with supporting statements from a Doctor or registered dietitian. Please discuss with the catering manager of your school. A full breakdown of the 14 recognised food allergens are available on our website or from the school kitchen.
SPECIAL DIETS
Any feedback or suggestions would be gratefully received at [email protected].
We hope you enjoy our new Spring/Summer menu, offering high quality products with variety and choice that reflects the changing season. Our menu includes some delicious dishes that are nutritionally balanced and will help fuel your child for learning! New dishes include; hearty Pork Meatballs with Tomato and Basil Sauce, delicious Vegetable Stromboli, tasty Cheese and Tomato Whirl with Tossed Pasta Salad and the scrumptious Summer Fruit Sundae!
What's
One Week
F is hy y Fr ida
Di
d you k
Last year, we served over 75,000 bananas to school children!
no
w?
Ju n •
n 27 Ju
Tuesday
Roast Wednesday
•4 Ju
l
W e e k T w o
Fishy Friday
Breaded Fish Fingers or Salmon Fingers
Thursday
Week Three
Meat Free Monday
Hearty Beef Lasagne
Chicken Korma with Steamed Rice and Naan Bread
Hand-made Cheese Flan
Option 1
Succulent Roast Pork with Stuffing and Gravy
Vegeballs in Tomato Sauce with Pasta Twists
Cheese and Tomato Whirl with Tossed Pasta Salad
Chickpea and Lentil Casserole
Mild Vegetarian Chilli with Steamed Rice
Broccoli and Cauliflower Cheese Bake
Option 2 (v)
Broccoli
Served With
Chips and Garden Peas or Baked Beans
Garlic Bread and Crunchy Mixed Salad
Fruity Wednesday with a Yoghurt Dip
Roast Potatoes, Spring Greens and Carrots
Garden Peas and Sweetcorn
Summer Fruit Sundae
Delicious Decorated Cupcake
Ice Cream with a Shortbread Biscuit
for a vai
ity)
labil
Did you
an Our sen d veg fruit ton ds u sup ne s o plie for s of ver 2 r po 50 o eve ur m tatoe en ry s y ear us !
kn
Fresh fruit, salad, bread, milk and water Jacket potato option (please check with your school for availability)
Peach Sponge Slice with Custard
And for Pudding
Available Each Day
Week starting: 7 Mar • 11 Apr • 2 May • 23 May • 20 Jun • 11 Jul
Subject to alteration
M ers sday e a h Fing s t Fre Thu r r ed Fis Op t M Finge i t Bread o n1 o lmon n da e Ro as y ges or Sa y Sausa h e s da s Pork M T Local reamy Ma u We d n e Mac arvellou ge C s d ay n ay aron s with Sausa hicke i ast C ravy C tarian Tu e sd hees G us Ro Vege Bre e O Ro Fre e a Delicio uffing and p d t e i e Pie d Ch on 2 St M e at a y nese ottag We d a st icke with Bolog (v n ince C f e m ) S e e n s t t B g r s e e i V a p V e s e s P Mo nd geta Tasty Pasta Twis d ay Bake Trad arden ble S ad with ese it y Bre and G t etable ns i b r T a g r o e e e m w h e Che a S ith onal Ro Chips bo u er ked B and H amy V rsda -mad z a l e v i Y r B ast B e orks r C d o Hand omato Piz Wi t s h e y Veg d Bean h and ire Pud ef eta and T to an aked B b G n1 P l ice e t Pota o r F avy ding Bean r Fre is hy Op t io Swee ma with R Tom k Meatb ry Bak Cr nch B es, a Kor y Ber r o a e r u t e e o n a V te F c d a r hy Potat Lentil An nd lls wit s an n iday melet a M h d n Roast nd Carrot d f i V Muffi x o r Pu ish O egem ed S d Stea Basil Sa Span ing alad Brea oli a uce ddi n med ince Pot Pudd Brocc d g a e R e P g t Mixed i a o c s e Wed ty or S d Fish F Spon Sauce n2 house s St a g B in h l r a Farm m it Op t io a k w w o table e Veg n Fin gers d B es and be Va Vege n esday e e (v ) i a m gers l oes, l n a Sw rry and i s Wedn Crea Potat d Av a with nce Bolo irl M Fruity ghurt Dip my ila d New Sala o g P o u a Y s s D s t Minte hy Mixed ’ e utch a Tw nese Each ble and Mash, C with c ourite w ists Cau App arro Day h Crun e Fav olesla ility) l t l t ter i b e r fl im s a a d Wi t w o Q w i and C uorn th C Puddin ‘All T Cream Ta nd w er r avail S e r ve We e Farm usta e g Fille milk a school fo rd k Toffe t h ead, r r Cream o s u b o , u t a Fruit d Ice rt i n salad ck with y 29 F Veg se Mixe yW es an g: fruit, eta he d eb e w Peach d b i n • l Fresh (please c t e h e s sda 2 Yo C p 1 n h g di ng M i h u optio s an ar • rt D y Jack o r Pu d otato ip et p 25 Fres An d f or d Gard cket p B o a B A r J t o a a p w t k r o op h fruit, ed B en Peas nie S • 16 sala tion eans lice d M ( , p l a e y a se c bread, m • 13 heck ilk a Ju l Ju F r w n n u i d i • 18 t t h y Fla w y a our pjac scho ter k ol a ble Av a i l y Da Each
y•6
a •9M i ng: 8 Ap r s t a rt r•1 We e k 4 Ma b•1 22 Fe
• •
k you no w
rs me sto s 96% r cu Ou iven u action nd eg tisf hav rall sa e do a ove hat w do it! e in w ow w h
d
Di
?
ow?
