Updated with some photos of Wednesday’s roast dinner. Choices on the hot counter today included roast turkey with roast potatoes, stuffing, winter vegetables and gravy, or spaghetti with a home-cooked tomato and basil sauce. For pudding there was fresh fruit or yogurt with apricot compote and on the salad bar there was rice and pea salad, egg salad, carrots, cucumber and peppers, cheese quiche and fresh bread. Food is cooked on the premises from fresh ingredients and the kitchen is proud to have a 5* hygiene rating.
Wandering through the lunch hall on Friday, the food looked and smelt so good it had to be shared with you. On the menu were salmon fishcakes or macaroni cheese or baked potatoes. The salad bar featured mixed bean salad, carrots, peas and sweetcorn, roasted veggies plus cheese quiche and fresh baked french bread. For dessert was a choice of yogurt made on the premises and served with a choice of honey or fruit compote, fresh fruit or fruity flapjack, also made on the premises.
