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 starting:March 8th, April 12thMay 3rd, May 24thJune 21st, July 12th 
Week 1MainVegetarianJacket potato Bar
MONDAYHomemade beefburger topped with cheeseSpinach and falafel burger with a tomato and chilli jamCheese and Beans
TUESDAYTandori chicken skewers served with spiced rice and a creamy tandori sauceGrilled tandori vegetabels on spiced rice with a torndory creamed sauceTuna Mayo
WEDNESDAYCumberland sausages with creamy mash, spring greans and onion gravyQurorn sausages with creamy mash, spring greens and onion gravyJust cheese
THURSDAYTurkey Bolognaise with Penne pastaVegetable bolognaise with penne pastaColeslaw
FRIDAYBattered Cod and chips served with peasVegan sausage rolls served with chips and peasCheese and Beans
Available everydayYoghurts, jelly, cookies, cakes, fresh fruit and fruit saladFresh salad and breads available to help yourselfWe always have Gluten free, Halal and vegan options and we are nut free
Week starting:March 15thApril 19th,May 10thJune 7th,June 28th 
Week 2MainVegetarianJacket potato Bar
MONDAYFragrant Chilli Beef served with wild rice and tortilla chipsVegetable bean Chilli with wild rice and NachosCheese and Beans
TUESDAYHeart healthy pasta bake with a tomato and herb sauce served with garlic breadHeart healthy pasta bake with a tomato and herb sauce served with garlic breadTuna Mayo
WEDNESDAYRoast Pork, roasted potatoes gravy and curly kaleRed onion, courgette and olive tart served with roasted potatoes and kale.Just cheese
THURSDAYOur own southern fried chicken served in a floured bapBreaded halloumi bap tomato salsaColeslaw
FRIDAYBattered Cod and chips served with peasHoi Sin vegetable and crunchy pepper wrap served with chipped potatoesCheese and Beans
Available everydayYoghurts, jelly, cookies, cakes, fresh fruit and fruit saladFresh salad and breads available to help yourselfWe always have Gluten free, Halal and vegan options and we are nut free
Week starting:March 22ndApril 26th, May 17thJune 14th,July 5th 
Week 3MainVegetarianJacket potato Bar
MONDAYPepperoni PizzaMargarita pizzaCheese and Beans
TUESDAYMild Chicken Korma with fragrant steamed rice served with a warm naan breadLentil dahl with fragrant steamed rice served with a warm naan breadTuna Mayo
WEDNESDAYSheppard's pie served with vibrant broccoli topped with steaming gravyQuorn mince Sheppard's pie served with vibrant broccoli topped with steaming gravyJust cheese
THURSDAYChicken fajita wrapVegetable fajita wrapColeslaw
FRIDAYBattered Cod and chips served with peasVegetable quiche chips and peasCheese and Beans
Available everydayYoghurts, jelly, cookies, cakes, fresh fruit and fruit saladFresh salad and breads available to help yourselfWe always have Gluten free, Halal and vegan options and we are nut free