Catering

The catering service at Chesterton Community College is operated in-house lead by Head Chef Spencer Norman. Spencer has extensive knowledge from past experience, mainly working in 4-5 star hotels that have gained awards from AA rosettes to a Michelin Star. Spencer 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, Spencer and the catering team prepare all main meals, snacks and desserts, on the premises using fresh, local ingredients where possible.  Spencer 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.

Meals are paid for using a system called ‘Biometric’. This software verifies a student’s identity by reading their fingertip and confirming who they are. ‘Biometric’ allows students to top up their dinner monies accounts and view their balances at the Coin & Note Loader machine in the College (this is done with a fingertip reader). Parents can add monies to their children’s accounts using the online service ParentPay.

At the point of payment the student places their finger on the fingertip reader (or alternatively, if preferred, can provide there Surname), and once verified by the Catering Point of Sale Operator, their account is debited which is then also reflected on ParentPay. All students are automatically assigned a Biometric account. Children who qualify for free school meals have an amount loaded daily on to their account.

 

 

*The Biometrics system uses fingertip digital signature recognition. With your permission, we enrol students capturing 120 data points from one finger. At no time do we capture a fingerprint. The data points captured are very similar to reference points on an Ordinance Survey map, and they are stored on a stand-alone, encrypted server. This information is for use within the College and is not released to anyone outside of the College and is subject to the same level of security as all other student data.

Week 1

18th April - 9th May - 30th May - 20th June

MainVegetarian
MONDAYChicken Schnitzel Served in a Pretzel Bun, Marinated cabbage and Curried Wedges.Falafel Burger Served in Pretzel Bun, Marinated Cabbage and Curried Wedges.
TUESDAYMexican Beef Tacos with Iceberg, Cheddar Cheese, Salsa and Sour Cream.Mexican Three Bean Chilli Taco's with Iceberg, Cheddar Cheese, Salsa and Sour Cream.
WEDNESDAYRoast Turkey, Roast Potatoes, Yorkies and Vegetable Selection.Ratatoullie and Goats Cheese Gratin.
THURSDAYChicken Borrotis (Marinated chicken, red cabbage salad, coriander rice, mango chutney in a beetroot wrap)
Sweet Potato Borrotis (Marinated sweet potato,red cabbage salad,coriander rice,mango chutney in a beetroot wrap)
FRIDAYKatsu Chicken Served with Curry Sauce, Fries and Green Salad.Vegetable Spring Roll Served with Curry Sauce, Fries and Green Salad.
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

Fresh fruit-Fruit Salads-Yoghurts-Jellys

Week 2

25th April- 16th May - 6th June - 27th July

MainVegetarian
MONDAYTurkey Meatballs in a Tomato and Basil Sauce Served with Penne Pasta and Topped with Oregano and Cheese.Vegan Quorn Balls in a Tomato and Basil Sauce Served with Penne Pasta and Topped with Oregano and Vegan Cheese.
TUESDAYChilli Beef Nacho's Served with Mexican Rice and Charred Sweetcorn.Vegetable Chilli Nacho's Served with Mexican Rice and Charred Sweetcorn.
WEDNESDAYHoney Roast Gammon Served with New Potatoes and Salad Selection.Leek and Feta Tart Served with Salad Selection.
THURSDAYHong Kong Style Sweet and Sour Chicken Served with Stir Fried Noodles and Prawn Crackers.Sweet Chilli Quorn Pieces Served with Stir Fried Noodles and Prawn Crackers.
FRIDAYBattered Cod Served with chips, Peas and Tartare Sauce.Vegetable Samosa Srved with Chips, Peas and Curry Sauce.
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

Fresh fruit-Fruit Salads-Yoghurts-Jellys

Week 3

2nd May - 23rd May - 13th June - 4th July

MainVegetarian
MONDAYPepperoni Stuffed Crust Pizza.Three Cheese Stuffed Crust Pizza.
TUESDAYSpaghetti Bolognaise Served with Garlic Bread and Parmesan.Vegetable Spaghetti Bolognaise Served with Garlic Bread and Parmesan.
WEDNESDAYRoast Chicken Served with Roast Potatoes, Stuffing, Yorkshire and Vegetables. Butternut Squash and Spinach Rissoto Topped with Toasted Pumpkin Seeds.
THURSDAYThai Green Chicken Curry Served with Jasmine Rice and Mini Spring Rolls.Thai Green Vegetable Curry Served with Jasmine Rice and Mini Spring Rolls.
FRIDAYJumbo Cod Fingers Served with Chips, Peas and Tartare Sauce.
Jumbo Fishless Fillet Served with Chips, Peas and Tartare Sauce.
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
Fresh fruit-Fruit Salads-Yoghurts-Jellys