,
Message sent from:

School Dinners & Catering

Introducing our catering team

  • Laura Jordan, Catering Manager

    I joined the Catering team in September 2014. I have a great team that support me producing the lunches for our school.

    My catering background is quite varied as I have a good level of practical experience and knowledge of managing kitchens at a number of local pubs, restaurants and contract catering units. I have also been involved in various outside catering events at prestigious venues within the Gloucester locality. Prior to this I attended Bristol Catering College where I acquired my qualifications with an N.V.Q 2 and 3. I do like to specialize in making cakes and pastries when the opportunity arises, as I have quite an artistic flair and enjoy the satisfaction of pro- ducing innovative decorated cakes.

    I like to spend quality time with my family, especially at weekends when we can all spend time together. Beyond this when I get the chance I do like cooking at home, sewing and reading.

    I'm enjoying working at the school, it's always lovely seeing the children’s happy smiling faces at lunch time and we always encourage them to try the lovely fresh food we prepare each day for them.

  • Anila Patel, Catering Assistant

    I started work at Coopers Edge School in November 2012 doing supply work as and when required for the early year’s pupils. I have also carried out various different roles with the children in the school which have included breakfast club and assisting within the nursery.

    I transferred to join the catering team in November 2015 after having helped in the kitchen serving food on the hotplate during school lunch, which was then part of my duties as an MDSA in the school hall at that time. Aside from my normal duties in the kitchen, which involve backing up the kitchen team and serving the school lunches, I am also learning some of the basic food preparation skills and techniques. I do like to encourage the pupils to eat healthily and actively encourage them to try different foods so that they get a healthy and well balanced nutritious diet.

    Before I joined the school I worked in a play group for 12 years and enjoy working with children and seeing them develop and progress in their lives. I obtained an NVQ Level 3 in Early Years and Education which has helped me to be able to have a better understanding of dealing with children.

    Outside of work I enjoy cooking different types of food and socialising with my friends and family.

Themed Lunch Days

Thursday 4th October 2018
Italian

Thursday 13th December 2018
Christmas Lunch

Thursday 17th January 2019
American

Thursday 16th May 2019
British

(T.B.C) July 2019
Sports Day Pack Lunch 

Menu for Spring 2019

ALL MENU ITEMS ARE SUBJECT TO AMENDMENT DEPENDING ON SEASONAL AVAILABILITY

Week 1

Menu Cycle Week 1

The following menu will be available for weeks commencing: 25/02, 18/03, 22/04, 13/05, 10/06 and 01/07

  Monday Tuesday Wednesday Thursday Friday
Main Course

Chicken Curry with Rice & Naan Bread

Sausage with Mashed Potato and Gravy

Beef Lasagne with Garlic Bread

Roast Beef With Boiled Potatoes & Gravy

Cod Fish Fingers With Waffles & Tomato Ketchup

Vegetarian

Vegetable & Quorn Potato Pie

Vegetable and Tomato Pasta Bake

Quorn Chinese Noodles

Jacket Potato with Cheese and Beans

 

Spicy Bean Burger with Waffle

Vegetables Carrots and Sweetcorn Mixed Vegetables Broccoli Cauliflower & Carrot medley Green Beans and Carrots Peas and Sweetcorn
Dessert Banana Chocolate Chip Cake Strawberry Cheescake Carrot Cake with Cream Cheese Topping Chocolate Brownie Fruit Jelly with Ice Cream

Week 2

Menu Cycle Week 2​

The following menu will be available for weeks commencing: 04/03, 25/03, 29/04, 20/05, 17/06 and 08/07

  Monday Tuesday Wednesday Thursday Friday
Main Course Spaghetti Beef Bolognese Tuna and Sweetcorn Pasta Bake Cottage Pie Roast Turkey With Boiled Potatoes & Cranberry Gravy Oven Baked Fish and Chips with Tartar Sauce
Vegetarian Sweet Potato, Chick Pea and Spinach Curry with Rice Quorn Sausage with Mashed Potato and Gravy Broccoli and Cauliflower Cheese Bake Spicy Tomato Vegetable and Quorn Casserole Vegetable Wraps with Chips
Vegetables Carrots and Peas Broccoli & Cauliflower Green Beans and Sweetcorn Mixed Vegetables Peas and Sweetcorn
Dessert Spiced Apple Cake Raspberry and Coconut Shortbread Chocolate Crunch with Pink Custard Fruit Crumble with Custard Angel Delight with Crumble Topping

Week 3

Menu Cycle Week 3

The following menu will be available for weeks commencing: 11/03, 01/04, 06/05, 03/06 and 15/07

  Monday Tuesday Wednesday Thursday Friday
Main Course Honey Roast Ham with Mashed Potato and BBQ Sauce Chicken and Vegetable Pie with New Potatoes and Gravy Ham and Red Onion Quiche with Jacket Wedge Roast Pork With Mashed Potato & Apple Gravy Salmon Fish Fingers with Hash Browns
Vegetarian Macaroni Cheese with Tomato Jacket Potato with Cheese and Beans Vegetable Lasagne Roasted Vegetable Risotto Pepper & Tomato Pizza
Vegetables Carrots and Peas Green Beans and Sweetcorn Broccoli and Cauliflower Cabbage and Sweetcorn Baked Beans
Dessert Chocolate Raisin Rice Krispie Cake Jam Sponge with Custard Sticky Toffee Pudding with Ice Cream Banoffee Pie Arctic Roll with Fruit Cocktail

Chilled water is available throughout lunch. Bread, fresh fruit and yogurt's are available from the counter. Any dietary requests & allergies must be notified to reception in advance to enable us to cater accordingly. Coopers Edge School is committed to providing our pupils with freshly prepared and nutritionally balanced tasty dishes that comply with the School Food Trust standards

ALLERGY INFORMATION - to comply with EU legislation a dedicated folder containing all relevant information available by asking at our reception. This contains a list of all the ingredients in each of our dishes and also includes an allergy list for all manufactured products that we purchase to enable us to produce our dishes.

/gloucs/primary/coopersedge/arenas/websitecontent/web/foodallergylist2018(5).pdf

 

X
Hit enter to search