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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.

Our Next Themed Lunch will be our Christmas Lunch on 13th December 2018

MENU

Roast Turkey

or

Butternut Squash and Lentil Wellington

Pigs in blankets

Seasonal Veg

***

Chocolate Yule Log and Ice Cream

 

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 Autumn/Winter 2018/19

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: Sep 3rd, 24th, Oct 15th, Nov 12th, Dec 3rd, Jan 7th, 28th

  Monday Tuesday Wednesday Thursday Friday
Main Course Chicken Tikka Masala With Rice & Naan Bread Beef Lasange With Garilc Bread Sausage With Mashed Potato & Gravy Roast Beef With Boiled Potatoes & Gravy Cod Fish Fingers With Waffles & Tartar Sauce
Vegetarian Jacket Potato With Cheese & Beans Broccoli & Cauliflower Cheese Bake Vegetable Bolognese With Pasta Spicy Pepper Quorn & Vegetable Stew Veggie Burger With Waffles
Vegetables Green Beans & Carrots Mixed Vegetables Broccoli Cauliflower & Carrot medley Broccoli & Cauliflower Sweetcorn & Peas
Dessert Banana Cake Apple Pie With Custard Sticky Toffee Pudding With Ice Cream Carrot Cake With Cream Cheese Topping Angel Delight With Crumble

Week 2

Menu Cycle Week 2​

The following menu will be available for weeks commencing: Sep 10th, Oct 1st, 29th, Nov 19th, Dec 10th, Jan 14th, Feb 4th

  Monday Tuesday Wednesday Thursday Friday
Main Course Honey Roast Ham With BBQ Sauce & Boiled Potatoes Chicken & Vegetable Pie With New Potatoes Beef Bologanies With Pasta Roast Turkey With Roast Potatoes & Cranberry Gravy Salmon Fish Fingers With Hash Brown
Vegetarian Quorn & Vegetable Potato Pie Macaroni Cheese & Tomato Bake Quorn Sausage Witth Mashed Potato & Gravy Jacket Potato with Cheese & Beans Cheese & Red Onion Stuffed Potato Shells
Vegetables Mixed Vegetables Broccoli & Cauliflower Peas & Carrots Broccoli Cauliflower Carrot Medley Baked Beans
Dessert Jam Sponge With Custard Chocolate Brownie Fruit Crumble With Custard Apple Flapjack Arctic Roll With Peaches

Week 3

Menu Cycle Week 3

The following menu will be available for weeks commencing: Sep 17th, Oct 8th, Nov 5th, 26th, Dec 17th, Jan 21st, Feb 11th

  Monday Tuesday Wednesday Thursday Friday
Main Course Chicken Pesto Pasta Bake Cottage Pie Hot Dogs With Potato Wedges & Relish Roast Pork With Mashed Potato & Apple Gravy Oven baked Fish & Chips With Tomato Sauce
Vegetarian Spinach & Chick Pea Vegetable Curry With Rice Winter Quorn & Vegetable Stew With Boiled Potatoes Vegetable Lasange Roasted Vegetable Tomato Pasta Bake Cheese & Tomato Pizza
Vegetables Peas & Carrots Mixed Vegetable Sweetcorn & Green Beans Broccoli Cauliflour & Carrot Medley Peas & Sweetcorn
Dessert Rice Krispie Cake Fruit Cheesecake Chocolate Crunch With Pink Custard Banoffee Pie Fruit Jelly & Ice Cream

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

 

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