Lunches in Stirling Council Primary Schools

Transcription

1 Seasonal Menus! Ticket Price 2.10 and free f all P1-3 pupils Lunches in Stirling Council Primary Schools October March 2016 Facilities Management Housing and Environment Margaret Gilmour Service Manager Allan Water House Kerse Road FK7 7SG gilmourm@stirling.gov.uk Children Young People and Education Contact: Michael Boyle Education Business Manager Municipal Buildings Cn Exchange FK8 2HU boylem@stirling.gov.uk

2 New Food Allergen Rules On the 13th December 2014 new legislation called the EU Food Infmation f Consumers Regulations f allergens and food labelling came into fce. This means there s now a legal requirement f food allergen infmation to be available at the point of sale f all consumers of food. The EU legislation has listed 14 allergens that need to be identified if they are used as ingredients in a dish. As a food business serving non packaged foods we will supply infmation f every item on our menu that contains any of the 14 allergens. The 14 allergens are Celery, Gluten, Crustaceans, Eggs, Fish, Lupin, Milk, Molluscs, Mustard, Nuts, Peanuts, Sesame Seeds, Soya and Sulphur Dioxide. Our approach to the awareness of allergens in our school meals. We have displayed an awareness poster in prominent positions in all dining rooms stating If you have special dietary requirements allergies and need to know me about ingredients the catering service use please speak to a member of the catering team contact us on cateringandcleaning@stirling.gov.uk Separately an A4 poster listing the 14 allergens will be displayed in the dining room next to the awareness poster. Catering staff have been issued with a quick reference guide to allowing them to ascertain if a menu item has a particular allergen. School kitchens will have a binder of all recipes to identify if they contain an allergen. Further infmation about allergens can be found on the Food Standards Agency website at As with all previous menus we believe that any child who has special dietary requirements should be able to choose to have a school meal and be appropriately catered f. In der to provide such a service we wk with our partners in health and have a special diet policy. This ensures a consistent and effective approach is taken to the provision of special diets. We require you as a parent / carer to infm the Head Teacher of any special dietary requirements your child might have and complete the necessary annual declaration. They will in turn pass this infmation on to our catering service who will invite you in to the school to discuss all options available to you. Please do not hesitate in contacting us on cateringandcleaning@stirling.gov.uk if you have any queries regarding any of the infmation detailed.

3 Our Silver Food f Life Catering Mark School Meals What is the Food f Life Catering Mark? The Food f Life Catering Mark is an endsement from the Soil Association Scotland that as caterers we have taken steps to ensure that the food that we serve uses fresh ingredients which are free from undesirable additives and trans fats, are better f animal welfare and comply with national nutrition standards. There are three levels to the Catering mark. Bronze, Silver and Gold. We are at Silver level which means that Our meals do not contain any undesirable food additives, hydrogenated fats GM ingredients. Over 75% of our dishes are freshly prepared every day by our cooks. All of the meat we use is traceable and from farms which satisfy UK welfare standards. All of the eggs we use are free range from cage free hens. We offer a seasonal menu. We provide ongoing training f our dedicated team of catering staff. We ensure our meals comply with the national nutritional standards set out by the Scottish Government. We provide infmation f children about where their food comes from. Poultry, eggs and pk are produced in line with the standards set f the Freedom Food Scheme, a welfare minimum 10% of ingredients are ganic. All of the milk we use in our recipes and the children drink is certified local ganic milk. A range of locally sourced items are on the menu. No fish is served from the Marine Conservation Society fish to avoid list. Our Autumn / Winter menu runs from October to March. We use a chef s hat logo to let you know the recipes that are freshly prepared by our catering teams and the green apple logo f the vegetarian choices on offer. All of the meat fillings we use are cooked as joints and sliced by our catering teams to ensure the highest quality and no additives. Fresh bread is available on a daily basis along with a varied choice of seasonal items from our salad bar. One third of our pupil s calies are provided as part of a school meal and there is a growing awareness of the link between good food, health, academic attainment and the environment. As people become me concerned about where their food comes from, the Catering Mark help s ensure what s on our menu is fully traceable, sustainable and healthy. We are proud to hold this level of the award f our Primary School Meals in Stirling.

4 Cream of Vegetable Soup Weight Ingredient 15g Vegetable Bouillon 500ml Water 120ml Organic semi skimmed milk 110g Onions (diced) 6ml Vegetable Oil 40g Celery 110g Carrots 70g Turnips Method Sauté the diced vegetables in oil without browning. Add the bouillon and water. Simmer gently f 30 minutes to 1 hour until the vegetables have softened. Add the milk to the soup. Reheat without boiling soup will curdle. Serves 4 Homemade Beefburgers Weight 270g 30g 3g 25g 40g 6g 12ml Method Ingredient Farm assured steak mince Diced Onions Ground white pepper Free Range Eggs Breadcrumbs Garlic Puree Wcester Sauce Blend onions using stick blender to a smooth puree. Place all the ingredients except f the egg in a bowl and combine together until evenly mixed. Gently fold in the egg. Shape into burgers then rest f approximately ½ hour to 1 hours in the fridge. Oven-cook the beefburgers at gas mark 4/ 350ºF/180ºC f approx minutes until cooked until a ce temperature of 75º has been reached. Serves 4 January February March April Year of Food and Drink Calendar of Events Scottish Fayre Chinese Fayre International School Meals Day Delicious Meats Italian Fayre / Celebrating Award Winning Scottish food / Business Project May British Fayre / Water of Life June Scottish Berries and September Indian Fayre / School Cook of the Year October Halloween / Sustainable Shes November Hot and Spicy / Heart warming Soups December Traditional Christmas Fayre Themes may vary to compliment the school curriculum

5 Week Commencing Menu Cycle Date Week Dear Parent/Carer Welcome to our Menu Newsletter f Stirling Council s Primary Schools 19 October March 2016 Dear Parent/Guardian Welcome to our Autumn/Winter menu f 2015/16. This menu runs from October the 19th until the 2nd of April Following on from our very successful spring/summer menu we have kept favourites like macaroni cheese, chicken kma and salmon fish fingers on the menu and added new dishes f the winter months including haggis, chicken and steak pies and as it is the year of Food and Drink f Scotland a traditional leek a & potato soup. Since January 2015 we have offered all primary one to three pupils free school lunches and we are pleased to have seen the uptake of these increase month on month. It is great to know that our children are benefitting from our healthy and nutritious food. We continue to wk to high standards of produce and through our Silver Food f Life Catering Mark put great emphasis on the imptance of provenance and quality good food f all. Over the summer we participated in a national competition and are very proud to have secured first place Scottish School Cook of the Year, an independent endsement of the quality of our school meals. The price remains at a competitive 2.10 f a two course meal and a drink. Please feel free to contact our service at any time should you require further infmation. Margaret Gilmour FM Service Manager

6 What s to eat this week? Available daily over the three week period: Selection of fresh breads. Choice of 3 seasonal salad items and salad dressings from the salad bar. Selection of fruit juice, water milk. Packed lunches are always on offer consisting of green tray option in handy take away bag with a drink. Vegetarian fillings f green tray selection can be requested. Jacket Potato: variety of fillings may include cheese, tuna, cold meat, baked beans. We have one meat free day each week this is highlighted in green. Monday Tuesday Wednesday Thursday Friday Soup Leek and Potato Soup with Tomato Soup with Chicken and Rice RED Tray Choice of soup Macaroni Cheese, Garlic Bread and Seasonal Vegetables Vegetarian Sausage Roll with Chips and Seasonal Vegetables Haggis, Neeps and Tatties Chicken Kma with Rice and Naan Bread Homemade Flatbread Fish, Chips and Garden Peas BLUE Tray Choice of soup Jacket Potato with a Variety of Fillings and Salad Tomato Pasta Pot with Garlic Doughballs / Bread French Bread Pizza with Fries and Coleslaw Cheesy Beanos Jacket Potato with a Variety of Fillings and Salad GREEN Tray Soup and Wrap with Tuna Mayonnaise Salad Cheese Panini Finger Roll with Link Sausage Sandwich with Home Baked Ham Roll with Cheese Pudding Homemade using fresh ingredients Vegetarian Oattie Biscuit Chocolate Brownie Frozen Cupcake Day How to contact us: If you have any queries do not hesitate to contact us at Stirling Council, Facilities Management Services, Housing and Environment, Margaret Gilmour, Service Manager, Allan Water House, Kerse Road, FK7 7SG. cateringandcleaning@stirling.gov.uk telephone: Please note that all soups are homemade with vegetarian stock. Three exceptions are Chicken and Rice, Chicken Noodle and Cream of Chicken. On the day these are on the menu, your child can choose to have fruit juice the vegetarian soup option. y Friday Jelly and AUTUMN WINTER Week 1

7 What s to eat this week? Available daily over the three week period: Selection of fresh breads. Choice of 3 seasonal salad items and salad dressings from the salad bar. Selection of fruit juice, water milk. Packed lunches are always on offer consisting of green tray option in handy take away bag with a drink. Vegetarian fillings f green tray selection can be requested. Jacket Potato: variety of fillings may include cheese, tuna, cold meat, baked beans. We have one meat free day each week this is highlighted in green. Monday Tuesday Wednesday Thursday Friday Soup Cream of Vegetable Soup with Split Pea Soup with Tomato Soup with Chicken Noodle RED Tray Choice of soup Macaroni Cheese with Chips and Salad Seasonal Vegetables Steak with Roast Potatoes and Seasonal Vegetables Creamy Chicken Pie with Potatoes and Carrots Mince and Tatties with Seasonal Vegetables Salmon Fish Fingers with Chips and Baked Beans BLUE Tray Choice of soup Jacket Potato with a Variety of Fillings and Side Salad Beef Chilli Pot with Potato Wedges Savoury Rice with Curry Sauce and Naan bread Homemade Flatbread Chicken Fried Rice Pot with Homemade Sweet Chilli Sauce and Herby Bread Pasta Twists with a Spicy Tomato Sauce and Cheesy bread GREEN Tray Soup and Sandwich with Egg Mayonnaise Bagel with Cream Cheese and Cucumber Wrap with Tuna Mayonnaise Salad Cheese Toastie Beef Burger Roll Pudding Homemade using fresh ingredients Vegetarian Ice Cream Sponge Roll Muffin Tiffin Bar Vanilla Cupcake Day y Friday Seasonal Crumble 2 Special Diets: AUTUMN We believe that any child who has special dietary requirements should be able to choose WINTER to have a school meal and be appropriately catered f. In der to provide such a service, we wk with our partners in health and have a special diet policy. This ensures a consistent and effective approach is taken to the provision of Week special diets. We require you as a parent/carer to infm the Headteacher of any special dietary requirements your child might have and complete the necessary annual declaration. They will in turn pass this infmation on to our service and Education.

8 What s to eat this week? Available daily over the three week period: Selection of fresh breads. Choice of 3 seasonal salad items and salad dressings from the salad bar. Selection of fruit juice, water milk. Packed lunches are always on offer consisting of green tray option in handy take away bag with a drink. Vegetarian fillings f green tray selection can be requested. Jacket Potato: variety of fillings may include cheese, tuna, cold meat, baked beans. We have one meat free day each week this is highlighted in green. Monday Tuesday Wednesday Thursday Friday Soup Vegetable Soup with Tomato and Lentil Soup with Leek and Potato Soup with Cream of Chicken Soup Tomato and Lentil Soup with RED Tray Choice of soup Link Sausages and Gravy with Roast Potatoes and Seasonal Vegetables Chicken Kma and Rice with Naan Bread Homemade Flatbread Pizza with Garlic Bread and Salad Seasonal Vegetables Steak Pie with Potatoes and Seasonal Vegetables Fish, Chips and Garden Peas BLUE Tray Choice of soup Nut Free Pesto Pasta Pot and Mixed Salad Tomato Pasta Pot with Garlic Doughballs / Bread Jacket Potato with a Variety of Fillings and Salad Spicy Fajita with Golden Rice Sausage Stovie Pot and Carrots GREEN Tray Soup and Baguette with Tandoi Breaded Chicken and Shredded Lettuce Cheese Panini Vegetarian Burger Roll Sandwich with Homebaked Ham Wrap with Cheese and Spring Onion Mayonnaise Pudding Homemade using fresh ingredients Vegetarian Other Contacts: Shtbread Biscuit Vanilla Cookie Chocolate Cupcake Day Other useful websites and Ice Cream y Friday Seasonal Pie and Custard 3 AUTUMN WINTER Week Department of Nutrition and Dietetics, Administration Offices, Falkirk Community Hospital Westburn Avenue, Falkirk FK1 5SU Tel: