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Meals and Menus

Red House School was awarded Gold Medal in the 2007 Healthy School Awards. Sample Menu as follows

Week 1
Week 2
Week 3

Monday

Fisherman's Bake
Flaky fish with broccoli topped with a golden potato crust


Spring Vegetable Hot Pot

Braised Spring vegetables with a garlic crunch topping

Garden peas

Fresh glazed carrots

Tri-coloured rice

Cauliflower florets

Pineapple sticks

Choice from the Bakers oven

Fruit platter

Bio yoghurt and fuity topping

Apple oaty cake

Monday

Turkey and vegetable pie
Turkey & vegetables in a creamy sauce under a pastry top


Crispy vegetables gratin
Florets of cauliflower and
broccoli glazed with a mature cheddar cheese sauce

Spring greens

Sweetcorn

Mashed potato

Baton carrots

Pineapple sticks

Choice from the Bakers oven

Fruit platter

Bio yoghurt and fuity topping

Chocolate and orange cake

Monday

Lemon chicken and pea risotto
Succulent risotto with lemon glazed chicken



Stripey macaroni cheese

Traditional macaroni lightened with fresh spinach

Iceberg salad bowl

Lots of salady bits to choose from!

Baton carrots

Pineapple sticks

Choice from the Bakers oven

Fruit platter

Bio yoghurt and fuity topping

Apple spiced cake

Tuesday


Traditional Shepherds Pie
Savoury lamb with a three root mash topping

Ooodles of Noodles
Egg noodles fragranced with all things Oriental

green beans

Cauliflower

Cucumber fingers

Mixed melon chunks

Choice from the Bakers oven

Fruit platter

Bio yoghurt and fuity topping

Carrot cake

Tuesday


Chilli con carne
Spiced ground beef with mixed beans

Vegetable Frittata
An oven baked filled omelette - a taste of Italy!

Sliced green beans

Long grain rice

Cucumber fingers

Mixed melon chunks

Choice from the Bakers oven

Fruit platter

Bio yoghurt and fuity topping

Carrot cake slice

Tuesday


Spiced Turkey fajitas
A warm turkey and vegetablr wrap

Vegetarian pasta bolognese
Rich tomato and vegetable sauce served with a traditional pasta and garlic bread

Five bean salad

Roasted Mediterranean vegetables

Baby jackets

Cucumber fingers

Mixed melon chunks

Choice from the Bakers oven

Fruit platter

Bio yoghurt and fuity topping

Carrot cake

Chocolate buttons

Wednesday


Roast pork with home-made apple sauce & sagey stuffing


Garden vegetable quiche
Broccoli and peppers bound with a rich savoury egg custard

Crushed parsnips

Broccoli

Roast potatoes

Cherry tomatoes

Kiwi egg cups

Choice from the Bakers oven

Fruit platter

Bio yoghurt and fuity topping

Banana & raisin bake

Wednesday


Texan BBQ Chicken
Roast chicken with a hickory smoked glaze

Mexican Rice
Spiced rice with kidney beans and tomatoes accompanied by crunchy nachos

Garlic roast potatoes

Vegetable stir fry

Courgettes

Cherry tomatoes

Kiwi egg cups

Choice from the Bakers oven

Fruit platter

Bio yoghurt and fuity topping

Creamy vanilla rice pudding

Wednesday


Roast ham with a peach salsa
Pot roast gammon with a chunky peach salsa

Hearty Goulash with herby dumplings

Pot roasted vegetables topped with dumplings

Three root mash

Sliced green beans

New potatoes

Cherry tomatoes

Kiwi egg cups

Choice from the Bakers oven

Fruit platter

Bio yoghurt and fuity topping

Fresh fruit jelly and ice cream

Thursday


Real chicken nuggets
Baked prime chunks of chicken coated in Chef's special secret coating

Fettucini and roasted butternut squash
Simple pasta dish enhanced with roast butternut

Baked beans

Baby corn on the cob

Baked jacket wedges

Baton carrots

Smiley orange wedges

Choice from the Bakers oven

Fruit platter

Bio yoghurt and fuity topping

Fresh orange slice

Thursday


Fruity country casserole
A traditional rustic lamb dish flavoured with leeks and apricots


Mediterranean vegetable tart

Roast peppers, courgettes and tomatoes on a crispy pastry pouch

Baton carrots

Broccoli

Cous cous

Cauliflower florets

Smiley orange wedges

Choice from the Bakers oven

Fruit platter

Bio yoghurt and fuity topping

Rhubarb crunch and custard

Thursday


Home-made lamb rissole served with a rosemary tomato

Prime lamb burgers with a fresh grilled tomato

Fresh baked cheese and tomato pizza and coleslaw salad
A fresh home-baked pizza

Carrot, broccoli and sweetcorn medley

Jacket wedges

Cauliflower florets

Smiley orange wedges

Choice from the Bakers oven

Fruit platter

Bio yoghurt and fuity topping

Pineapple upside down pudding

Friday


Oven baked fish
or home-made fish cakes


Chef's burgers with relish

Fresh tomato relish accompanies a home-made burger

Mushy peas

Roast parsley potatoes

Chipped potatoes

Finger fruity favourites

Banana slices

Choice from the Bakers oven

Fruit platter

Bio yoghurt and fuity topping

Mixed berry & peach crumble

Friday


Oven baked fish or home-made salmon fish cakes

Crunch vegetable crumble

Creamy vegetables with an oaty crumble topping

Peas

Roasted root vegetables

Chipped potatoes

Baby sweetcorn cobs

Banana slices

Choice from the Bakers oven

Fruit platter

Bio yoghurt and fuity topping

Banana bread pudding

Friday


Oven baked fish or fish fingers

Spicey Indian vegetable plait
Spicey vegetables in a puff pastry slice

Peas

Carrot & orange salad

Chipped potatoes

Baby sweetcorn cobs

Banana slices

Choice from the Bakers oven

Fruit platter

Bio yoghurt and fuity topping

Apple and blackberry crumble

Download menu here

Healthy Eating

In September 2006 the UK government re-introduced compulsory nutritional standards for school meals. A good diet is important for good health and can help to maintain a healthy body weight, enhance general well-being and reduce the risks of heart disease, cancer, diabetes, osteoporosis and other diseases.

Red House School is fully committed to a planned programme of healthy eating within the Nursery & Infant, Prep & Senior School. We believe that this should be achieved by a good healthy diet and regular exercise. Red House School place great emphasis on a well balanced diet, we prefer to make our own meals on the premises from fresh ingredients.

To achieve this policy the following practices are in place:

  • Polyunsaturated spreads to be offered as an alternative to butter.
  • Reduced amount of sugar, vegetable fats and eggs to be used in recipes.

Menu Compilation:

  • Reduced number of deep and shallow fried items.
  • Increased use of pulses.
  • Vegetarian dishes to be available at all meals.
  • Vegetables cooked crisp rather than cooked too soft.
  • Fresh fruit to be available at all meals.
  • Fresh chicken and fish to feature strongly on the menu’s.
  • Wholemeal flour to be introduced into recipes.
  • Rice or pasta to be available at lunch meal.
  • Salad bar to be available at lunch and dinner meals.

 

Red House School has been awarded the Gold Award in 2006 as part of Stockton Borough Council’s ‘Healthy Schools Programme’.

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Open Evening

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Informal open evening to be held at Bannatyne's Health Club, Ingleby Barwick, Teesside, Thursday 20th November 6.30-9pm
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School Council AGM

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