Food, glorious food

We pride ourselves on the quality of our food at Woodhams each dish is balanced healthy and designed to keep your little one going strong until home-time! We are also proud holders of a five-star Food Hygiene rating from the Food Standards Agency.

Our menus change in conjunction with the school-year term and are kept up to date below so you can see exactly what your little one will be enjoying every day.

Special Dietary Needs and/or Allergies: Please ensure we are made aware of any special requirements so we can prepare your child's food accordingly.

SAMPLE MENU - week one

Monday
Main Meal:

Creamy chicken korma served with coconut rice, baby spinach, broccoli, baby corn and sugar snap peas.

Vegetarian Option:

Creamy chickpea korma served with coconut rice, baby spinach, broccoli, baby corn and sugar snap peas.

Pudding:

Banana and mango ripple cake.

Tea:

Teas consist of a variety of sandwiches, pasta, beans on toast, soup, jacket potato, sausage rolls, crackers and salad or other light bite options.

Tuesday
Main Meal:

Poached pollock in a butternut squash and watercress sauce served with penne pasta, peas and sweetcorn, with home-made bread.

Vegetarian Option:

Quorn in a butternut squash and watercress sauce served with penne pasta, peas and sweetcorn, with home-made bread.

Pudding:

Neapolitan shortbread.

Tea:

Teas consist of a variety of sandwiches, pasta, beans on toast, soup, jacket potato, sausage rolls, crackers and salad or other light bite options.

Wednesday
Main Meal:

Summer pork and apple stew finished with fresh herbs served with sautéed potatoes and seasonal vegetables.

Vegetarian Option:

Butter bean and roasted root vegetables stew finished with fresh herbs served with sautéed potatoes and seasonal vegetables.

Pudding:

Jelly and custard.

Tea:

Teas consist of a variety of sandwiches, pasta, beans on toast, soup, jacket potato, sausage rolls, crackers and salad or other light bite options.

Thursday
Main Meal:

Middle Eastern lamb meatballs in a tomato and cumin sauce served with vegetables, rice and home-made flatbread.

Vegetarian Option:

Middle Eastern lentil and pepper meatballs in a tomato and cumin sauce served with vegetables, rice and home-made flatbread.

Pudding:

Lemon and lime Madeira cake.

Tea:

Teas consist of a variety of sandwiches, pasta, beans on toast, soup, jacket potato, sausage rolls, crackers and salad or other light bite options.

Friday
Main Meal:

Beef Bolognese served with linguini pasta, fresh seasonal vegetables and home-made focaccia bread.

Vegetarian Option:

Minced Quorn Bolognese served with linguini pasta, fresh seasonal vegetables and home-made focaccia bread.

Pudding:

Strawberry yoghurt.

Tea:

Teas consist of a variety of sandwiches, pasta, beans on toast, soup, jacket potato, sausage rolls, crackers and salad or other light bite options.

Week two

Monday
Main Meal:

Poached fish topped with a tomato and dill crust served with new potatoes, peas and corn and a parsley mayo dip.

Vegetarian Option:

Quorn fillet topped with a tomato and dill crust served with new potatoes, peas and corn and a parsley mayo dip.

Pudding:

Pumpkin and apple cake.

Tea:

Teas consist of a variety of sandwiches, pasta, beans on toast, soup, jacket potato, sausage rolls, crackers and salad or other light bite options.

Tuesday
Main Meal:

Lamb and sweet potato keema served with coloured rice, seasonal vegetables and an apricot flatbread.

Vegetarian Option:

Black bean and sweet potato keema served with coloured rice, seasonal vegetables and an apricot flatbread.

Pudding:

Apple and raspberry jelly.

Tea:

Teas consist of a variety of sandwiches, pasta, beans on toast, soup, jacket potato, sausage rolls, crackers and salad or other light bite options.

Wednesday
Main Meal:

Turkey in Alfredo sauce served with penne pasta, petit pois, broccoli, carrots, cauliflower and fine beans.

Vegetarian Option:

Haricot bean and courgette in Alfredo sauce served with penne pasta, petit pois, broccoli, carrots, cauliflower and fine beans.

Pudding:

Apple and cinnamon cookies.

Tea:

Teas consist of a variety of sandwiches, pasta, beans on toast, soup, jacket potato, sausage rolls, crackers and salad or other light bite options.

Thursday
Main Meal:

Glazed gammon served with steamed new potatoes, fresh vegetables and home-made gravy.

Vegetarian Option:

Lentil veggie loaf served with steamed new potatoes, fresh vegetables and home-made gravy.

Pudding:

Pear and blueberry crumble cake.

Tea:

Teas consist of a variety of sandwiches, pasta, beans on toast, soup, jacket potato, sausage rolls, crackers and salad or other light bite options.

Friday
Main Meal:

Creamy lemon and garlic chicken served with braised rice, crinkle cut carrots, broccoli, cauliflower and peas.

Vegetarian Option:

Creamy lemon and garlic Quorn served with braised rice, crinkle cut carrots, broccoli, cauliflower and peas.

Pudding:

Viennese swirl.

Tea:

Teas consist of a variety of sandwiches, pasta, beans on toast, soup, jacket potato, sausage rolls, crackers and salad or other light bite options.

Week three

Monday
Main Meal:

Home-made pork and oregano sausages served with roasted new potatoes, seasonal vegetables and a home-made gravy.

Vegetarian Option:

Sweet potato, pumpkin and lentil sausages served with roasted new potatoes, seasonal vegetables and a home-made gravy.

Pudding:

Apple and raspberry cake.

Tea:

Teas consist of a variety of sandwiches, pasta, beans on toast, soup, jacket potato, sausage rolls, crackers and salad or other light bite options.

Tuesday
Main Meal:

Chicken cacciatore served with dressed spaghetti, seasonal vegetables and a black olive and rosemary focaccia bread.

Vegetarian Option:

Quorn cacciatore served with dressed spaghetti, seasonal vegetables and a black olive and rosemary focaccia bread.

Pudding:

Banana cookies.

Tea:

Teas consist of a variety of sandwiches, pasta, beans on toast, soup, jacket potato, sausage rolls, crackers and salad or other light bite options.

Wednesday
Main Meal:

Lamb and beetroot patties served with oven baked potato wedges, peas, corn and a tomato dip.

Vegetarian Option:

Chickpea and beetroot patties served with oven baked potato wedges, peas, corn and a tomato dip.

Pudding:

Orange and blueberry sponge.

Tea:

Teas consist of a variety of sandwiches, pasta, beans on toast, soup, jacket potato, sausage rolls, crackers and salad or other light bite options.

Thursday
Main Meal:

Chunky beef chilli con carne served with rice, broccoli, carrots, green beans and a tortilla crisp.

Vegetarian Option:

Chunky Quorn chilli con carne served with rice, broccoli, carrots, green beans and a tortilla crisp.

Pudding:

Summer berry jelly.

Tea:

Teas consist of a variety of sandwiches, pasta, beans on toast, soup, jacket potato, sausage rolls, crackers and salad or other light bite options.

Friday
Main Meal:

Lemon and dill panko topped fish served with buttered potatoes, seasonal vegetables and a home-made child friendly tartare sauce.

Vegetarian Option:

Halloumi topped with garlic panko crumb served with buttered potatoes, seasonal vegetables and a home-made child friendly tartare sauce.

Pudding:

Chocolate and courgette cake.

Tea:

Teas consist of a variety of sandwiches, pasta, beans on toast, soup, jacket potato, sausage rolls, crackers and salad or other light bite options.

Week four

Monday
Main Meal:

Chunky beef ragu with roasted cherry tomatoes and basil served with herby parmentier potatoes, broccoli, green beans, carrots and sweetcorn.

Vegetarian Option:

Quorn ragu with roasted cherry tomatoes and basil served with herby parmentier potatoes, broccoli, green beans, carrots and sweetcorn.

Pudding:

Rhubarb crumble cake.

Tea:

Teas consist of a variety of sandwiches, pasta, beans on toast, soup, jacket potato, sausage rolls, crackers and salad or other light bite options.

Tuesday
Main Meal:

Lamb tagine with dates and apricots served with cous cous, seasonal vegetables and flat bread.

Vegetarian Option:

Quorn tagine with dates and apricots served with cous cous, seasonal vegetables and flat bread.

Pudding:

Blueberry ripple yoghurt pot.

Tea:

Teas consist of a variety of sandwiches, pasta, beans on toast, soup, jacket potato, sausage rolls, crackers and salad or other light bite options.

Wednesday
Main Meal:

Chicken, sweet potato and spinach curry served with caramelised onion rice, broccoli, cauliflower, baby corn and sugar snap peas.

Vegetarian Option:

Chickpea, sweet potato and spinach curry served with caramelised onion rice, broccoli, cauliflower, baby corn and sugar snap peas.

Pudding:

Orange and apricot cookies.

Tea:

Teas consist of a variety of sandwiches, pasta, beans on toast, soup, jacket potato, sausage rolls, crackers and salad or other light bite options.

Thursday
Main Meal:

Pollock in a creamy rocket and parsley sauce served with sautéed new potatoes, peas, corn and a tomato focaccia bread.

Vegetarian Option:

Quorn in a creamy rocket and parsley sauce served with sautéed new potatoes, peas, corn and a tomato focaccia bread.

Pudding:

Banana and date sponge.

Tea:

Teas consist of a variety of sandwiches, pasta, beans on toast, soup, jacket potato, sausage rolls, crackers and salad or other light bite options.

Friday
Main Meal:

Turkey a la king served with dressed fusilli pasta and seasonal vegetables.

Vegetarian Option:

Quorn a la king served with dressed fusilli pasta and seasonal vegetables.

Pudding:

Strawberry jelly pot.

Tea:

Teas consist of a variety of sandwiches, pasta, beans on toast, soup, jacket potato, sausage rolls, crackers and salad or other light bite options.