Canteen

Penryn College in partnership with Chartwells (part of the Compass Group UK) are dedicated to providing nourishing, appetising food for the pupils.

Chartwells know it’s not just the food on the plate that is important but a real understanding of health and nutrition too. Their simple set of commitments – Eat, Learn, Live – helps to educate young people about how to have a happy, safe and healthy lifestyle while contributing to a sustainable world.

Penryn College has been awarded “Healthy School” status again for 2016, with the health and wellbeing of the pupils being of paramount importance.

The menu is compliant with the school food standards and we encourage pupils to enjoy a healthy balanced diet. Chartwells can cater for many special dietary requirements. Please speak to the Catering Manager if you have any questions.

Cool drinking water is available from many of the fountains around the school for pupils to top up during the day.

The hot plated meal options work on a three week cycle and are listed below. As well as this, the following are available daily:

Break time: Panini’s, Love Joes, Pancakes, Toasties, Pretzels, Pizza, Fresh fruit, Tray bakes, Pretzels, Range of sandwiches, Salad and Veg pots.

Lunch time: Range of sandwiches, Salad pots, Baked potato with sides, Pasta Pots with sauce and cheese, Soup of the day and Roll.


Week 1

W/C 31st Oct, 21st Nov, 12th Dec, 2th Jan, 23rd Jan, 13th Feb, 5th Mar

Cottage Pie
or
Penne Pasta Vegetable Bake*

Garlic and Herb Bread

Carrots
Broccoli

Plum and Cinnamon Twice Cooked Crumble with Custard
(fruit based)

Piri Piri Chicken Thigh
with Spicy Rice
or
Bean and Vegetable Chilli
with Spicy Rice

Oat Crusted Bloomer Bread

AppleSlaw
Sweetcorn

Peach Melba Slice

Twice Cooked Belly of Pork
with Roast Potatoes and Gravy
or
Cauliflower and Creamed Corn Bake
with Roast Potatoes

Wholemeal Loaf

Pickled Red Cabbage
Swede

Apple and Blackberry Pie with Custard
(fruit based)

Katsu Chicken Curry
with Wholegrain Rice*
or
Sweet Potato & Bean Coconut Stew
with Cornbread

Cornbread

Crunchy Salad
Mixed Greens

Bread and Butter Pudding
with Custard

Lemon and Lime Battered Fish
with Chips
or
Spicy Bean Burger
with Chips

Poppy Bread

Chilli Crushed Peas
Houseslaw

Yoghurt
with Warm Berry Compote

Week 2

W/C 7th Nov, 28th Nov, 19th Dec, 9th Jan, 30th Jan, 20th Feb, 19th Mar

Teriyaki Salmon
With
Wholegrain Rice*
or
Macaroni Double Cheese

Floured Loaf

Sweet Chilli Broccoli
Crunchy Salad

Warm Lemon and Almond Pudding
with Custard

Jerk Chicken
with
Rice and Peas
or
Sweet & Sour Quorn with Beggars Noodles

Crown Loaf

Red Slaw
Stir Fry Greens

Chocolate Brownie &
Vanilla Ice Cream

Roast Beef
with Roast Potatoes and Gravy
or
Curried Lentil Cottage Pie

Sesame Seed Loaf

Carrots
Cauliflower

Apple and Cinnamon Brown Betty
with Custard
(fruit based)

Chipotle BBQ Pork
with Mash
or
Piri Butternut Squash and Halloumi Cous Cous

Cornbread

Sweetcorn
Chilli Beans

Vanilla & Coconut Rice Pudding

Crispy Battered Fish
with Chips
or
Pulled Quorn Wrap
with Chips

Classic Bloomer

Garden Peas
Red slaw

Seasonal Fruit Salad
(fruit based)

Week 3

W/C 14th Nov, 5th Dec, 26th Dec, 16th Jan, 6th Feb, 27th Feb

 

Bangers and Mash
or
Mexican Veg Fajita
with Tex Mex Wedges

Whole meal Loaf

Cheesy Beans
Sweetcorn

Apple Crumble
with Custard
(fruit based)

Thai Green Curry
with Sticky Jasmine Rice
or
Butternut Squash and Chickpea Balti
with Basmati Rice

Naan Bread

Coconut and Green Bean Stir Fry
Raitta

Mango Fool

Roast Turkey
with Roast Potatoes and Gravy
or
Cheese and Leek Pie
with Roast Potatoes

Crown Loaf

Seasonal Cabbage
Carrots

Blackberry and Coconut Slice

Traditional Beef Lasagne
with Garlic and Herb Bread*
or
Sweet Potato and Black Bean Enchilada with Cous Cous

Garlic and Herb Bread*

Red Slaw
Healthy Salad

Sticky Toffee and Banana Pudding with Custard
(fruit based)

Cajun Battered Fish
with Chips
or
Mature Cheddar and Caramelised Onion Tart with Chips

Poppy Bread

Garden Peas
Roast Tomato
with a Parsley Crust

Chocolate Sponge
with Chocolate Sauce